Lunch

Karachi Chicken Biryani

Name: Karachi Chicken Biryani
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8
Ingredients: 1 kg chicken leg and thigh pieces; 2 tbsp ginger paste; 2 tbsp garlic paste; 1 tbsp red chilli powder; 1 tbsp salt; 5 large green chillies; 0.5 cup yoghurt; 1 tbsp whole cumin seeds; 1 small nutmeg; 1 small piece of mace; 2 small cinnamon sticks; 150 ml oil; 500 ,g tomatoes; 3 bay leaves; 1 tbsp cumin seeds; 1 tbsp black peppercorns; 2 small cinnamon sticks; 2 star anise; 2 black cardamom pods; 1 tsp cloves; 1 tsp green cardamom pods; 1 kg potatoes, peeled and quartered; 1 kg 1 basmati rice, soaked for 1 hour; 3 tbsp salt; 2 bay leaves; 2 star anise; 500 ml warm water; 60 g dried apricots; 1 tsp orange food colouring; Fresh coriander, mint, and lime slices

Aamna Bawa 16th October 2024

Servings: 8 Total Time: 1 hr 20 mins Difficulty: Intermediate

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Karachi chicken biryani is a tangy, spicy Pakistani biryani made with no onions at all. Chicken is marinated in yoghurt with a freshly ground masala of cumin, nutmeg, mace and cinnamon, cooked with tomatoes, potatoes and dried apricots, then layered with basmati rice.

Aamna’s version serves about eight and takes around 1 hour 20 minutes, plus marinating. The potatoes and apricots make it a proper Karachi-style biryani.

Why this recipe works

Freshly ground spices. Cumin, nutmeg, mace and cinnamon ground at home give a fragrant, warming masala.
Tomatoes instead of onions. They make a tangy base, so there’s no frying onions.
Potatoes and dried apricots. Soft potatoes and sweet apricots balance the spice.
Rice cooked to 75%. It finishes in the steam, so the grains stay separate.

Tips for the best Karachi chicken biryani

Marinate for a few hours. Overnight is best if you can plan ahead.
Keep the heat low for the chicken. It stops the yoghurt splitting.
Test the rice. It’s ready to drain when the grains rise and break easily between your fingers.
Soak the rice. An hour in water gives long, fluffy grains.

What to serve with Karachi chicken biryani

Serve with raita, lime wedges and a fresh salad. For a milder biryani, try our classic chicken biryani, or for a crispy twist, our chicken 65 biryani.

Karachi Chicken Biryani FAQs

What makes Karachi biryani different?

It’s tangy and spicy, cooked with tomatoes, potatoes and often dried plums or apricots. This version uses no onions.

Does Karachi biryani have potatoes?

Yes. Potatoes are a classic part of Karachi-style biryani and soak up the masala.

Can I make it without apricots?

Yes, though they add a gentle sweetness that balances the tang and spice.

How long should I marinate the chicken?

At least a few hours, or overnight for the best flavour.

You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.

Karachi Chicken Biryani

Karachi Biryani, tangy, spicy chicken and rice, bursting with bold flavours. It’s a dish that holds a special place in my heart, and I’m confident it’ll win yours over too. And would you believe it? This flavour-packed delight has no onions at all!

Author: Aamna Bawa Cooking Method: Curry Cuisine: Pakistani Courses: Lunch Recipe Keys: High Protein Non Vegetarian

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Prep Time 20 mins Cook Time 60 mins Total Time 1 hr 20 mins Difficulty: Intermediate Servings: 8 Estimated Cost: £ 10 Best Season: Suitable throughout the year

Instructions

Video

Prepare the Spices:

Grind cumin, nutmeg, mace, and cinnamon sticks into a fresh masala blend.

Marinate the Chicken:

In a large bowl, combine the chicken pieces with the ground spices, ginger-garlic paste, red chilli powder, salt, chopped green chillies, and yoghurt. Mix well and marinate for a few hours, or overnight for best results.

Cook the Tomatoes and Potatoes:

In a large pot, heat 150 ml oil over medium heat. Add the chopped tomatoes and cook for about 10 minutes until they soften.
Add bay leaves, cumin seeds, peppercorns, cinnamon sticks, star anise, black cardamom pods, cloves, and green cardamom pods. Fry for about 3 minutes to release their aroma.
Add the peeled and quartered potatoes, frying them for 5 minutes until lightly golden.

Cook the Chicken:

Add the marinated chicken to the pot, cooking it gently on low heat to avoid splitting the yoghurt. Let it come to a gentle boil.
Pour in 500 ml warm water and add 60g dried apricots. Stir carefully to combine.
Bring to a boil, cover, and simmer for 30 minutes.

Prepare the Rice:

In a large pot of boiling water, add salt, bay leaves, and star anise. Add the soaked rice and cook until 75% done, about 7 minutes. The grains should rise and be easily broken between your fingers.

Layer the Biryani:

Sprinkle freshly chopped coriander, mint, and lime slices over the cooked chicken and potatoes.
Carefully layer the partially cooked rice on top.
Drizzle the ghee-oil mixture over the rice, ensuring it covers the surface.

Steam Cook (Dum):

Place a kitchen towel over the pot to absorb excess moisture, then cover with a tight-fitting lid. Cook on the lowest heat setting for 30 minutes.

Serve:

Once ready, open the pot to reveal a beautifully layered and fragrant Karachi Biryani. Serve hot and enjoy the vibrant flavours!

Note

Choosing the Right Rice:

Always use long-grain basmati rice for biryani to ensure the perfect texture. Soaking the rice beforehand allows it to cook more evenly and helps prevent overcooking during the final steaming.

Balancing the Heat:

Karachi Biryani is known for its bold spice, but if you prefer a milder flavour, you can reduce the number of green chillies or the amount of red chilli powder. Alternatively, a spoonful of yoghurt or cream at the end can mellow the heat.

Avoid Splitting the Yoghurt:

To prevent the yoghurt from curdling when you add it to the chicken, keep the heat low and stir gently. You could also temper the yoghurt by mixing it with a little warm water before adding it to the pot.

Apricot Tip:

Dried apricots add a unique sweetness to balance the spices, but if you can’t find them, you can substitute with raisins or skip them altogether for a more traditional flavour profile.

Layering the Rice:

Be gentle when layering the rice over the chicken and potatoes to maintain its fluffy texture. You don’t want to compact the rice, as it should stay light and separate.

The Dum Technique:

The key to a perfect biryani is the slow 'dum' cooking process. Keep the heat very low during this final stage, allowing the steam to rise and finish cooking the rice. The kitchen towel helps absorb any excess moisture to keep the rice fluffy and prevent it from becoming soggy.

Serving Suggestion:

Karachi Biryani pairs beautifully with a cooling raita (yoghurt sauce) and a side of crispy poppadoms. You could also serve it with pickled vegetables or a simple green salad for a refreshing contrast to the spices.

Keywords: Karachi Biryani, how to make Karachi Biryani, Karachi Chicken Biryani, Easy Chicken Biryani

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