Karachi Biryani is a flavorful and spicy rice dish from Karachi, Pakistan, known for its bold flavors, vibrant colors, and aromatic spices. The dish typically features long-grain basmati rice, tender meat (chicken, mutton, or beef), and a rich blend of spices. Here’s a traditional recipe to make Karachi Biryani at home:
Ingredients:
For the Rice:
- 2 cups basmati rice
- 6-8 cups water
- 2-3 cloves
- 2-3 green cardamom pods
- 1-2 cinnamon sticks
- 1 bay leaf
- Salt (to taste)
- 1 tbsp ghee or oil
For the Meat Marinade:
- 500g chicken, mutton, or beef (cut into pieces)
- 1/2 cup yogurt
- 1 1/2 tbsp ginger-garlic paste
- 1-2 tbsp red chili powder (adjust to spice preference)
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp cumin powder
- Salt (to taste)
- 1 tbsp lemon juice
- 2 tbsp fried onions (optional)
- Fresh coriander and mint leaves (optional)
For the Biryani Gravy:
- 2 large onions (thinly sliced)
- 2-3 tomatoes (pureed or chopped)
- 2-3 green chilies (slit)
- 1 tbsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 1/2 tbsp red chili powder
- 1 tsp garam masala powder
- 1 tbsp coriander powder
- 1/2 cup oil or ghee
- 1/4 cup fresh coriander leaves (chopped)
- 1/4 cup fresh mint leaves (chopped)
- 1/2 tsp biryani masala (optional)
For Assembling:
- 2 tbsp ghee or oil
- A pinch of saffron soaked in 2 tbsp warm milk (optional, for color and fragrance)
- 1/4 cup fried onions (optional, for garnishing)
- Fresh coriander and mint leaves (for garnishing)
Instructions:
1. Marinate the Meat:
- In a bowl, combine the chicken/mutton/beef with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, lemon juice, and salt.
- Mix well, cover, and let it marinate for at least 1-2 hours, preferably overnight in the refrigerator for the best flavor.
2. Prepare the Rice:
- Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
- In a large pot, bring 6-8 cups of water to a boil. Add the whole spices (cloves, cardamom, cinnamon, bay leaf) and a pinch of salt.
- Add the rice and cook until it’s 70-80% done (the rice should still be firm, not fully cooked). Drain the rice and set aside.
3. Fry the Onions for Gravy:
- Heat oil or ghee in a large pot over medium heat. Add the sliced onions and fry until they are golden brown. Remove half of the fried onions for garnishing.
- To the remaining onions, add ginger-garlic paste and fry for a minute until fragrant.
4. Cook the Meat:
- Add the marinated meat to the pot and cook on medium heat. Fry it until the meat is browned and cooked through.
- Add pureed tomatoes, green chilies, turmeric, red chili powder, garam masala, coriander powder, and salt. Stir well.
- Add a bit of water (about 1/2 cup) and let it simmer until the oil separates from the gravy. You should have a thick, flavorful sauce.
5. Layering the Biryani:
- Once the meat is cooked, lower the heat. Layer the partially cooked rice over the meat in the pot.
- Drizzle ghee or oil over the rice, followed by saffron milk (if using), fried onions, fresh coriander, and mint leaves.
- Cover the pot with a tight-fitting lid. If you like, you can seal the lid with dough to trap the steam (this is known as “dum”).
6. Dum Cooking:
- Cook the biryani on low heat for 20-25 minutes, allowing the flavors to meld together. You can place the pot on a griddle (tava) to prevent direct heat and avoid burning.
- Once done, remove from heat and let it sit for 5-10 minutes before opening.
7. Serve:
- Gently fluff the rice with a fork, mixing the meat and rice together.
- Garnish with additional fried onions, fresh coriander, and mint leaves.
- Serve hot with raita (yogurt dip) or a side salad.
Tips:
- You can adjust the level of spiciness by varying the amount of red chili powder and green chilies.
- For a more authentic touch, use a mixture of fresh and fried onions in the gravy.
- The key to a good Karachi Biryani is the spice balance — not too mild, but with enough heat to give it a distinctive, spicy kick.
Enjoy your flavorful, aromatic Karachi Biryani!
