Karachi-Style Chicken Biryani Recipe at Home (Step-by-Step)

Karachi-Style Chicken Biryani at Home

Karachi biryani is known for its spicy, tangy masala, tender meat, potatoes and the sourness of aloo bukhara (dried plums). It looks like a big job, but it comes down to three steps: a good masala, rice boiled to 70%, and a slow dum. Here’s how to do it.

Serves: 6 | Prep: 30 min | Cook: 1 hour

Ingredients

For the masala

• 1 kg chicken (bone-in pieces)
• 1 cup oil
• 4 large onions, thinly sliced
• 4 medium tomatoes, chopped
• 1 cup yogurt, whisked
• 2 tbsp ginger-garlic paste
• 1 packet Special Biryani Masala (use 2 to 3 table spoon for 1 kg chicken)
• 6 to 8 green chilies
• 10 to 12 aloo bukhara (dried plums)
• 3 potatoes, peeled and quartered
• 1/2 cup fresh mint and coriander
• Juice of 1 lemon
• Salt to taste

For the rice

• 1 kg basmati rice, washed and soaked for 30 minutes
• 2 bay leaves, 4 cloves, 1 black cardamom, 1 cinnamon stick
• 1 tbsp salt

To finish

• A pinch of saffron or a few drops of yellow color, in 1/4 cup warm milk
• A few drops of kewra water (optional)

Method

1. Fry the onions. Heat the oil and fry the sliced onions on medium heat until golden brown. Remove half and set aside for layering.
2. Cook the masala. To the remaining onions, add the chicken and ginger-garlic paste and fry for 5 to 7 minutes. Add the tomatoes, yogurt, biryani masala and salt. Cook until the oil separates.
3. Add potatoes and plums. Add the potatoes, aloo bukhara and green chilies with half a cup of water. Cover and cook until the chicken and potatoes are tender and the gravy is thick, not watery. Stir in lemon juice, mint and coriander.
4. Boil the rice. Boil plenty of water with the whole spices and salt. Add the soaked rice and cook until 70% done (the grain should still have a firm bite). Drain right away.
5. Layer. Spread half the rice over the masala, add the reserved fried onions, then the remaining rice. Pour the saffron milk and kewra water over the top.
6. Dum. Seal the pot with foil and a tight lid. Cook on very low heat for 20 minutes. Rest for 5 minutes, then gently mix from the bottom and serve.

Tips

• Keep the gravy thick. Too much water makes the rice mushy.
• Don’t overcook the rice before layering. It keeps cooking during dum.
• Use a heavy-bottomed pot so the bottom doesn’t burn. A tawa underneath helps.
• Serve with raita, salad and lemon wedges.

Want Karachi flavor without measuring spices? Our Special Biryani Masala gives you the classic blend in one packet.