Karachi Biryani – Authentic Pakistani Style

Step 1: Heat Oil and Add Aromatics

Pour 2.5-3 liters of cooking oil into a large pot. Once hot, add 0.25 kg of ginger paste and 0.25 kg of garlic paste. Sauté lightly until fragrant.

Step 2: Add Tomatoes and Yogurt

Add 3 kg of ground tomato paste to the pot. Increase the heat. Then, add 0.5 kg of yogurt and stir well.

Step 3: Incorporate Biryani Masala

Add the prepared biryani masala (which includes salt) to the mixture. Stir to combine all ingredients thoroughly.

Step 4: Add Chicken and Potatoes

Add 8 kg of chicken pieces and 2.5-3 kg of chopped potatoes to the pot. Mix everything well with the masala.

Step 5: Sauté Chicken and Potatoes

Sauté the chicken and potatoes for 2-3 minutes until they are half-cooked. The gravy should start to thicken and the oil will separate.

Step 6: Prepare Water for Rice

In a separate large pot, bring water to a boil. Add 0.5 kg of salt and a few cinnamon sticks to the boiling water.

Step 7: Boil Rice

Carefully add 10 kg of pre-soaked Kainat Super Basmati rice to the boiling water. Boil the rice until it is approximately 70% cooked. Then, drain the rice.

Step 8: Add Final Gravy Ingredients

To the chicken and potato gravy, add whole and powdered garam masala, sliced lemons, fresh coriander, fresh mint, and tamarind pulp. Stir gently to combine.

Step 9: Add Food Color to Gravy

Pour the biryani food color (mixed with yogurt and 1 tbsp kewra essence) over the gravy. Distribute it evenly without stirring too much.

Step 10: Layer Rice Over Gravy

Gently layer the 70% cooked rice over the prepared chicken gravy in the pot. Ensure an even layer.

Step 11: Drizzle Oil and Color on Rice

Drizzle fried onion oil over the layered rice. Then, add extra biryani food color in stripes or dots on top of the rice for visual appeal.

Step 12: Add Rice Water for Dum

Pour about 1-1.5 liters of the reserved rice boiling water (which contains some salt) over the layered rice. This helps in the steaming process.

Step 13: Steam (Dum) the Biryani

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

Step 14: Serve the Biryani

After 20-25 minutes, remove the lid. Gently mix the biryani from the bottom up to combine the colored rice, white rice, and gravy. Serve hot.

Step 15: Pack for Distribution

Portion the biryani into individual serving boxes, ensuring each box contains a mix of rice, chicken, and potatoes. The chef prepared 100 boxes for distribution.

• This is a commercial-grade recipe, suitable for starting a biryani business.

• Ensure rice is soaked for at least an hour for best results.

• Boil rice to 70% doneness before layering to prevent mushiness.