Karachi-Style Biryani (Chicken or Mutton)

A vibrant, aromatic Karachi-style biryani with tender meat, potatoes, and fluffy basmati rice, layered with fried onions, fresh herbs, and whole spices. This recipe is adapted from a home cook’s detailed method, emphasizing key steps, ingredient choices, and practical tips for authentic flavor.

IntermediatePakistaniServes 6

Printable version with shopping checklist

Source Video
35m
Prep
1h 50m
Cook
17m
Cleanup
2h 42m
Total

Cost Breakdown

Total cost:$27.30
Per serving:$4.55

Critical Success Points

  • • Soak the rice for at least 3 hours.
  • • Fry onions until golden and crisp; do not burn.
  • • Sear meat before adding water.
  • • Do not overcook rice; boil only to 75% doneness.
  • • Layer biryani without mixing and steam (dum) on low heat.

Safety Warnings

  • • Use caution when frying onions and potatoes in hot oil.
  • • Keep handles turned inward and children away from stove.
  • • Steam can burn when opening the lid after dum; open away from face.
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