How to Make Authentic Karachi Biryani: Traditional Pakistani Biryani Recipe

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 H:1 ; Karachi Biryani Recipe


H:2 ; Introduction:

A beautifully presented plate of Karachi Biryani with layers of golden-brown rice, tender chicken, garnished with fresh coriander, mint leaves, and fried onions, served with raita and lemon wedges on a traditional Pakistani platter.
Karachi Biryani

Karachi Biryani is a renowned dish that stands out for its rich flavors and aromatic spices. This recipe will guide you through creating an authentic Karachi Biryani that is both delicious and easy to make. Whether you’re a seasoned cook or a beginner, this step-by-step guide will ensure your Biryani turns out perfect every time.

H:3 ; Ingredients:

  • Chicken: 1 kg (cut into pieces)
  • Basmati Rice: 750 grams (soaked for 30 minutes)
  • Yogurt: 250 grams
  • Tomatoes: 3 large (finely chopped)
  • Onions: 2 large (sliced)
  • Green Chilies: 6-8 (slit)
  • Ginger Garlic Paste: 2 tablespoons
  • Biryani Masala: 3 tablespoons
  • Red Chili Powder: 1 teaspoon
  • Turmeric Powder: 1/2 teaspoon
  • Coriander Powder: 1 tablespoon
  • Cumin Powder: 1 teaspoon
  • Whole Garam Masala: 1 tablespoon (including cinnamon sticks, green cardamom, black cardamom, cloves, and bay leaves)
  • Fresh Coriander: 1/2 cup (chopped)
  • Fresh Mint: 1/2 cup (chopped)
  • Lemon Juice: 2 tablespoons
  • Saffron: a pinch (soaked in 2 tablespoons of warm milk)
  • Oil: 1/2 cup
  • Ghee: 2 tablespoons
  • Salt: to taste

H:4 ; Instructions:

  1. Prepare the Chicken:

    • Heat oil in a large pot and fry the sliced onions until golden brown. Remove half of the fried onions and set aside for garnishing.
    • Add ginger-garlic paste to the remaining onions in the pot and sauté for 2 minutes.
    • Add the chicken pieces, biryani masala, red chili powder, turmeric powder, coriander powder, and cumin powder. Cook until the chicken changes color.
    • Add chopped tomatoes and green chilies. Cook until the tomatoes soften and the oil starts to separate.
    • Add yogurt, salt, fresh coriander, and mint leaves. Cook until the chicken is tender and the gravy thickens.
    • Squeeze lemon juice and mix well.

  2. Cook the Rice:

    • In a large pot, boil water with salt and whole garam masala.
    • Add the soaked rice and cook until the rice is 70% done. Drain the water and set the rice aside.

  3. Layer the Biryani:

    • In a separate large pot, add a layer of the cooked chicken mixture at the bottom.
    • Add a layer of partially cooked rice on top of the chicken.
    • Sprinkle the reserved fried onions, soaked saffron, and ghee over the rice.
    • Repeat the layering process until all the chicken and rice are used up, finishing with a rice layer.

  4. Dum Cooking:

    • Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes. This slow-cooking method is called “dum” and is essential for the flavors to meld together.

  5. Serving:

    • Once done, gently fluff the biryani with a fork to mix the layers. Be careful not to break the rice grains.
    • Serve hot with raita, salad, and lemon wedges.

Conclusion: This Karachi Biryani recipe is a perfect blend of spices and flavors, capturing the essence of traditional Pakistani cuisine. Serve it on special occasions or enjoy it with your family, and it will surely be a hit.

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