Chicken Biryani Karachi Style Recipe – Pakistani Special
Chicken Biryani Karachi Style is a bold, spicy, and aromatic dish made with layered basmati rice and richly spiced chicken masala. Known for its deep flavor profile and classic Karachi-style cooking, this biryani combines tender chicken, yogurt, tomatoes, fried onions, and fragrant whole spices for an authentic and satisfying result. Perfect for family gatherings, weekend feasts, or festive meals, this traditional biryani brings true Pakistani flavors to your table with every bite.
- Prep Time20 min
- Cook Time55 min
- Total Time1 hr 15 min
For the Chicken Masala:
- 700g chicken pieces
- 3 tbsp oil or ghee
- 2 onions, thinly sliced
- 2 tomatoes, chopped
- 1 cup yogurt, whisked
- 2 tbsp ginger garlic paste
- 2 green chilies, slit
- 1/2 tbsp red chili powder
- 1/2 tbsp biryani masala
- 1 tsp turmeric
- 1 tsp cumin powder
- 1 tsp coriander powder
- Salt to taste
- Fresh coriander & mint, chopped
- 1/2 cup fried onions (optional but Karachi style)
For the Rice:
- 2 cups basmati rice, soaked 20 minutes
- 6–7 cups water
- 1 bay leaf
- 4 cloves
- 2 green cardamom
- 1 small cinnamon stick
- 1 tsp salt
For Layering:
- 2–3 tbsp ghee
- 1/4 cup warm milk with saffron or food color
- Extra fried onions
- Fresh mint & coriander
Chicken Biryani Karachi Style Instructions:
Heat oil/ghee and fry onions until golden; remove half for layering.
Add ginger garlic paste and sauté briefly.
Add chicken and cook until lightly browned.
Stir in tomatoes, spices, yogurt, and green chilies.
Cook until chicken is tender and masala thickens.
Add chopped mint, coriander, and fried onions; simmer for a few minutes.
Boil water with whole spices and salt; add soaked rice.
Cook rice until 80–90% done, then drain.
In a large pot, layer chicken masala at the bottom.
Top with rice, fried onions, mint, coriander, and saffron milk.
Drizzle ghee over the top.
Cover tightly and cook on low heat (dum) for 20–25 minutes.
Gently fluff and serve hot.
Recipe Notes :
Use long-grain basmati rice for the best Karachi-style texture and fragrance.
Fry onions until deep golden to achieve the classic biryani aroma and color.
Adjust biryani masala and chili levels to match your preferred spice level.
Let the biryani rest after dum cooking for deeper, richer masala absorption.
Add saffron milk or food color for a vibrant, traditional biryani look.
