As someone who was born and raised in world’s capital of Biryani, aka Karachi, let me in you on a little secret. Roasted potatoes, perfectly cooked rice and layering maketh a good biryani.
These elements often never make it to limelight, hence preserving the exclusive rights of delicious biryani for Karachi. But not anymore. Here’s how you can make perfect rice for biryani, straight from Mother India’s kitchen.
To cook the rice, you need:
- bay leaves
- star anise
- cinnamon stick
- cooking oil
- cumin seeds
- green chili
Inside tips: –
Roast potatoes. Peel, cut and fry them for a few minutes until golden.You can add a little salt while roasting but it’s optional.
Save the oil. When layering, try to add only the curry in first layer and leave as much oil behind as possible.Top with rice, sprinkle food colour, and add the remaining oil on top. This is how you get that golden colour, with a hint of orange (from food colour) here and there.
Enjoy your biryanis folk(ses), Karachi style 😀