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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.
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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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