Karachi Biryani - Authentic Commercial Recipe (10kg Pot)

Step 1: Prepare the Gravy Base

Heat 2.5-3 liters of cooking oil in a large pot. Add 0.25 kg each of ginger paste and garlic paste. Stir lightly until the paste is fragrant, ensuring it doesn't burn.

Step 2: Add Tomatoes and Yogurt

Add 3 kg of ground tomato paste to the pot. Stir well. Then, add 0.5 kg of yogurt and mix thoroughly to combine all ingredients.

Step 3: Incorporate Biryani Spice Mix

Add approximately 250-300g of the chef's special biryani spice mix to the gravy. Stir continuously until the spices are well integrated and the mixture starts to thicken.

Step 4: Add Chicken and Potatoes

Add 8 kg of chicken pieces and 2.5-3 kg of cubed potatoes to the pot. Sauté the mixture for 2-3 minutes, stirring occasionally, until the chicken is half-done and well coated with the gravy.

Step 5: Boil Rice Water

In a separate large pot, bring a generous amount of water to a rolling boil. Add 0.5 kg of salt and cinnamon sticks (to taste) to the boiling water.

Step 6: Cook Rice

Add 10 kg of Super Kainat Basmati rice (which has been soaked for approximately one hour) to the boiling salted water. Cook the rice until it is about 70% done, ensuring it is still firm to the bite.

Step 7: Strain Rice

Once the rice is 70% cooked, carefully strain it from the water and set it aside.

Step 8: Finish Gravy with Aromatics

Return to the chicken gravy. Add approximately 50g of mixed whole and ground garam masala, sliced lemons, chopped fresh coriander, and mint (to taste). Stir gently to infuse the flavors.

Step 9: Add Tamarind and Color Mixture

Pour tamarind pulp (to taste) into the gravy for a tangy kick. In a separate bowl, mix 0.5 kg of yogurt with biryani food color (to taste) and 1 tablespoon of kewra essence. Drizzle this colorful mixture evenly over the gravy.

Step 10: Layer Rice over Gravy

Carefully layer the 70% cooked rice over the prepared chicken and potato gravy in the pot, spreading it evenly.

Step 11: Drizzle Oil and Extra Color

Drizzle approximately 1/2 cup of onion-fried oil over the layered rice. Then, drizzle approximately 1/4 cup of extra biryani food color over the rice to create vibrant streaks.

Step 12: Dum (Steam) the Biryani

Cover the pot tightly with a lid and place it on high heat. Allow the biryani to cook on dum (steam) for 20-25 minutes. This will allow the rice to fully cook and the flavors to meld together.

Step 13: Mix and Serve

After 20-25 minutes, remove the lid. Gently mix the biryani from bottom to top to combine the colorful rice with the rich gravy. The biryani is now ready to be served or packaged for distribution. The chef proceeds to pack approximately 100 individual boxes.

• The biryani spice mix is a special commercial recipe; the chef mentions he will share it in a future video.

• Boil the rice to about 70% doneness to ensure it finishes cooking during the dum process without becoming mushy.

• Layering the biryani with care prevents the rice from sticking to the bottom and ensures even flavor distribution.