Dear friends presenting STUDENT BIRYANI || KARACHI KI FAMOUS BIRYANI. Copyright Protected.
STORY OF STUDENT BIRYANI
1982 main Student Biryani Beef se banti thi, Chicken to sirf NAAGHAY (Gosht Ka Naagha) ke dinnon main istemaal hoti thi aur oon do dinonn main Rush bohat kam hotaa thaa kiyoonkeh Karachi ke Student ke paas oos waqt Chicken Ki Biryani ka koi Tassawur nahi thaa. Lehaaza wo oosay bilkul bhi like nahi kartay thay. Asal story aap mujh se sunnain. Student waalay apnaa Thaila zammanay se lagga rahay thay. Aur traditional saadi beef biryani aik zamaanay se bech rahay thay. Koi khaas shohrat nahi thi. Phir 1980's kaa dour aaya aur Student waalonn nay pehli martabah SINDHI BIRYANI ki modified shakal MASALAY WAALI STUDENT BEEF BIRYANI ki ssorat main pesh ki. Iss masalay waali biryani ne Tehalkaa machaa diyaa aur woh specially students main bohat Maqbool ho gayee. Yahi woh morh thaa Student Biryaani ki Taareekh ka jab unhonn nay peechay Murh kay nahi dekhaa. Oon ki issi Masale Waali Biryaani ne Karachi ki Biryaani ki taareekh main aik Inqelaab barpaa kar diyaa aur tamaam bawarchionn kay paas Masaleh wali biryaani ke orders aanay lagay aur dekhtay hi dekhtay Traditional Saadi (Mughlai Biryaani) ki jagahh Masaleh waali biryaani nay lay lee. Lekin yeh sub Beef Biryaani thi. CHICKEN to kahin baad main aayee jo ab bohat common ho gayee hay.
NOTE: In 1990s Student Biryani was made with BEEF, not with Chicken, No color was used, did not have any use of POTATOES, but now some viewers informed that they use Potatoes also, so if you wanna add potatoes, then use 500 gm potatoes(White) with skin, wash very well and boil to 90% then cut into 2 or 4 pieces depends upon size of potato. During Time of setting Layers of Rice and Qormah, set them on the top of Qormah layer, then add slices of Tomatoes and Lemon, then spread chopped green coriander then set final layer of rice and finally follow the DUM procedure.

INGREDIENTS: Beef/Mutton: 1 Kg,
Rice(Extra Long grain Basmati): 1 Kg,
Tomatoes: 500 Gm,
Onion Sliced: 400 Gm,
Yogurt: 1 Cup,
Ginger Paste: 3 Tbsp,
Garlic Paste: 3Tbsp ,
Lemon Juice: 4 Tbsp ,
Green Coriander (Cilantro): 1 Bunch,
Small green Chili whole: 10,
Oil: (1+1) Cups.
Sliced Tomatoes: 10 Slices, Sliced Lemon: 10 slices
QORMAH SPICES:
Salt: 3tbsp
Red Chili Powder: 2 Tbsp
Kashmiri Chili Powder: 3 Tbsp
Basic Garam Masalah: 2 Tbsp
Jyfal Powder: 1/4 Tbsp
Javetri Powder: 1/4 Tbsp
Whole Black Pepper: 1 Tbsp
Cloves: 10
Black Cardamom: 3
Green Cardamom: 10
Bay Leave: 2
Cinnamon Stick: 2 of 2"
Star Anis Whole: 2

SPICES FOR RICE BOILING:
Salt: 6 tbsp
Oil: 4Tbsp
Lemon Juice: 4 Tbsp
Green Cardamom: 10
Green Chili Small: 10
Star Annis: 3
Cinnamon Stick: 3 of 2 Inches
INGREDIENTS FOR DUM
Light fried onion: 1/2 of fried quantity
Kewda Water: 6 Tbsp
OIL 1 Cup
Color(Optional) In 1990s Student Biryani makers did not use any food color, but now some of viewers informed that they use food color regularly.
Dum for 5 minutes on high flame and 10 minutes on 1/3 flame with fitted lid on.
Serve with Riata and Shami Kabab.

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