Chicken Biryani Recipe (Karachi Style) – Easy Step-by-Step

Nothing says celebration in Pakistan like a plate of spicy chicken biryani. This Karachi-style chicken biryani recipe gives you bold flavours, tender chicken and fluffy, fragrant rice.

Ingredients

For the Rice

• Basmati rice: 1 kg (soaked for 30 minutes)
• Salt: 2–3 tbsp (for boiling water)
• Whole spices: 2 bay leaves, 4 cloves, 4 green cardamoms, 1 tsp cumin seeds, 1 stick cinnamon

For the Chicken Masala

• Chicken: 1 kg (curry cut)
• Oil: ¾ cup
• Onions: 3 large, thinly sliced
• Tomatoes: 4, chopped
• Yogurt: 1 cup
• Ginger garlic paste: 2 tbsp
• Red chilli powder: 1½ tsp
• Turmeric: ½ tsp
• Coriander powder: 1 tbsp
• Garam masala: 1 tsp
• Salt: to taste
• Potatoes: 2–3, halved (optional, Karachi style)
• Green chillies: 6–8
• Fresh mint and coriander: 1 cup
• Lemon: 2 (sliced)
• Yellow food colour or saffron in milk: a little
• Kewra water: 1 tsp (optional)

Method

1. Fry the onions in oil until golden brown. Remove half for layering.
2. Add ginger garlic paste and chicken; fry for 5 minutes.
3. Add tomatoes and all powdered spices; cook until the oil separates.
4. Add yogurt and potatoes; cover and cook until chicken and potatoes are tender.
5. Add green chillies, mint and coriander. The masala should be thick.
6. Boil water with salt and whole spices. Add soaked rice and boil until 70–80% cooked. Drain.
7. In a large pot, layer half the rice, then all the chicken masala, then the remaining rice.
8. Top with fried onions, mint, lemon slices, food colour or saffron milk and kewra water.
9. Cover tightly and cook on dum (very low heat) for 15–20 minutes.
10. Mix gently and serve with raita and salad.

Tips for Perfect Biryani

• Use aged basmati rice for long, separate grains.
• Make the boiling water salty; rice absorbs salt quickly.
• Do not overcook the rice before layering.
• Use a heavy pot or place a tawa under the pot for dum.

Frequently Asked Questions (FAQs)

What is special about Karachi biryani?

Karachi biryani is known for its spicy masala, potatoes, plum (aloo bukhara) in some versions and strong aroma.

Can I make biryani without food colour?

Yes. Saffron soaked in warm milk gives natural colour and aroma.

Which rice is best for biryani?

Long-grain aged basmati rice works best.

Conclusion

This chicken biryani recipe is perfect for family dinners, Eid and special occasions. Try it and tell us how it turned out!