Chicken Biryani (Karachi-Style Layered Rice)
Local name: چکن بریانی
In short: Fragrant basmati rice layered with spiced yogurt-marinated chicken, potatoes and fried onions, then steamed on dum until every grain is perfumed. It takes about 2 h 10 min in total and makes 6 servings.
- Prep
- 40 min
- Cook
- 1 h 30 min
- Resting
- 2 h
- Total
- 2 h 10 min
- Servings
- 6
- Difficulty
- Challenging
- Calories
- 760 kcal
Biryani is a celebration dish across Pakistan, and the Karachi style is known for its bold masala, tangy tomatoes and potatoes cooked into the layers. Chicken is marinated in yogurt and spices, simmered into a thick gravy, then covered with par-boiled basmati and steamed together in a sealed pot, a method called dum. Fried onions, mint and a splash of saffron milk finish the layers. It is a staple of weddings, Eid and family gatherings.
Instructions
- Mix the chicken with the yogurt, ginger-garlic paste, chili powder, turmeric, coriander, cumin, garam masala and 2 teaspoons of salt. Cover and marinate in the fridge for at least 2 hours.
- Heat the oil in a large heavy pot over medium heat. Fry the onions for 15 to 18 minutes, stirring, until deep golden brown. Lift out about half with a slotted spoon and set aside for layering.
- Add the chicken with its marinade to the pot. Cook over medium-high heat for 10 minutes. Add the tomatoes and green chilies and cook for 10 more minutes, until the oil separates from the masala.
- Add the potatoes, plums and 100 ml (1/3 cup) of water. Cover and cook for 10 minutes, until the potatoes are about three-quarters done. The gravy should be thick, not watery. Spread it evenly in the pot.
- Bring the 3 liters of water to a boil with the salt, whole spices, cumin seeds and lemon juice. Add the drained rice and boil for 5 to 6 minutes, until about 70 percent cooked, with a firm core. Drain well.
- Spread half the rice over the chicken. Scatter over half the reserved onions, mint and coriander. Add the remaining rice, then the rest of the onions and herbs. Pour over the saffron milk and kewra water and dot with the ghee.
- Cover the pot with foil and a tight lid. Cook over high heat for 3 minutes until steam builds, then on the lowest heat, ideally on top of a flat griddle, for 25 to 30 minutes. The chicken should reach 74°C (165°F).
- Rest for 5 minutes. Gently fold the layers together from the bottom with a flat spoon and serve with raita and a cucumber salad.
Tips
- Parboil the rice only to about 70 percent. It should snap when pressed but still have a firm core, because it finishes cooking in the steam. Overcooked rice turns mushy.
- No dried plums? Stir 1 tablespoon of tamarind paste into the masala for a similar sour note. Boneless chicken thighs work, but cook the masala for 5 minutes less.
Questions and answers
Can I make biryani ahead of time?
Cook the chicken masala a day ahead and refrigerate it. Boil the rice and layer everything fresh on the day, since parboiled rice does not keep well. Leftover biryani keeps 3 days in the fridge and reheats well with a splash of water.
What is dum cooking?
Dum means steaming in a sealed pot over very low heat. The trapped steam finishes cooking the rice and carries the flavors of the masala, herbs and saffron through the layers.
Is Karachi biryani spicy?
It leans fairly hot, with green chilies and red chili powder, but you can reduce both. The tomatoes and plums balance the heat, and a cooling raita on the side helps.
How long does it take to make Chicken Biryani (Karachi-Style Layered Rice)?
About 2 h 10 min in total: 40 min of preparation and 1 h 30 min of cooking.
How many calories are in Chicken Biryani (Karachi-Style Layered Rice)?
About 760 kcal per serving, with 38 g of protein, 85 g of carbohydrates and 28 g of fat. These values are estimates.
Nutrition per serving
| Calories | 760 kcal |
|---|---|
| Protein | 38 g |
| Carbohydrates | 85 g |
| Fat | 28 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
