Karachi’s most famous layered rice dish. Fragrant basmati, tender chicken simmered in a spiced masala, and golden fried onions are layered and steamed together until every grain is perfumed and every bite feels like a little celebration. This is the biryani Karachi families make for Sundays, weddings, and anyone they love.
Ingredients
- 750g chicken, bone-in, cut into pieces
- 3 cups basmati rice, soaked for 30 minutes
- 3 onions, thinly sliced
- 4 tomatoes, chopped
- 6 tbsp plain yogurt
- 2 tbsp ginger-garlic paste
- 2 tbsp biryani masala
- 1 tsp red chilli powder
- 1/2 tsp turmeric
- 4 green chillies, slit
- 1/2 cup chopped fresh coriander and mint
- 6 tbsp ghee or oil
- A pinch of saffron soaked in 1/4 cup warm milk
- Salt to taste
- Lemon wedges and raita, to serve
Method
- Marinate the chicken: mix the chicken with the yogurt, ginger-garlic paste, biryani masala, red chilli powder, turmeric and salt. Set aside for 30 minutes.
- Fry the onions: heat the ghee in a heavy pot and fry the sliced onions until deep golden and crisp. Lift out half and set aside for layering.
- Cook the masala: in the same pot, add the tomatoes and green chillies and cook until soft. Return the chicken with its marinade and cook for 10 minutes, until the chicken is almost done.
- Parboil the rice: boil the soaked rice in well-salted water for 5 minutes, until it is about 70% cooked. Drain.
- Layer: spread half the rice over the chicken, then sprinkle with coriander, mint and half the fried onions. Add the remaining rice, then the rest of the onions, the saffron milk and a drizzle of ghee.
- Steam: cover the pot tightly with a lid (seal the edge with foil if it is loose) and cook on the lowest heat for 20 minutes. Rest for 10 minutes before opening.
- Serve: fluff gently with a fork so the layers stay visible. Serve hot with lemon wedges and raita.
Recipe Card — Karachi Chicken Biryani
Prep time: 15 minutes
Cook time: 60 minutes
Total time: 75 minutes
Serves: 6
Category: Main Dishes · Chicken
Course: Rice & Noodles
Cuisine: Pakistani