Entree: Pakistan – Coastal Pakistan – کراچی بریانی ➤ Karāchī Biryānī (Layered spiced basmati rice with marinated chicken and fried onions prepared in Karachi’s coastal style)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr

Additional 30 min

Total 1 hr 50 min

Ingredients

- 6 bone-in chicken pieces, approx. 2 lb (900 g) total
- 2 cups (370 g) basmati rice, rinsed until water runs clear and soaked 30 minutes
- 1 cup (240 ml) plain yogurt, whisked
- 2 tbsp (30 ml) ginger-garlic paste
- 2 tsp (10 g) red chile powder (adjust to taste)
- 2 tbsp (30 g) biryani or garam masala
- 1 tsp (5 g) turmeric
- 2 tsp (10 g) salt, divided
- 1/4 cup (60 ml) lemon juice (about 1 large lemon)
- 4 tbsp (60 ml) vegetable oil
- 3 tbsp (45 g) ghee or clarified butter
- 2 large onions, thinly sliced and deep-fried to golden brown (about 10 oz / 280 g total before frying)
- 6 green chilies, slit (about 30 g)
- 1/2 cup (15 g) fresh cilantro, chopped
- 1/2 cup (15 g) fresh mint leaves, chopped
- 4 whole green cardamom pods
- 6 whole cloves
- 1 small cinnamon stick (2 inches / 5 cm)
- 1 bay leaf
- 1/4 tsp (0.5 g) saffron threads soaked in 2 tbsp (30 ml) warm milk
- 3 cups (720 ml) water (for rice parboil)

Instructions

1. Marinate chicken: in a large bowl combine yogurt, ginger-garlic paste, red chile powder, biryani/garam masala, turmeric, 1 tsp salt, and lemon juice. Add chicken pieces, coat well, and refrigerate 1–3 hours (overnight for deeper flavor).
2. Fry onions: heat oil in a heavy pan and deep-fry sliced onions until crisp and golden. Drain on paper towels and reserve half for layering and half for garnish.
3. Parboil rice: bring 3 cups (720 ml) water to a boil with cardamom, cloves, cinnamon, bay leaf, and 1 tsp salt. Add soaked rice and cook until about 70% done (6–7 minutes). Drain and set aside.
4. Brown chicken: heat 2 tbsp (30 ml) ghee or oil in a heavy-bottomed pot, add marinated chicken pieces and cook on medium-high until browned and oil begins to separate, about 8–10 minutes. Add half the fried onions, half the cilantro, half the mint, and the slit green chilies; layer gently.
5. Layer biryani: spread half of the parboiled rice over the chicken in an even layer. Sprinkle half the saffron-milk, a pinch of biryani masala or garam masala, and a drizzle of 1 tbsp (15 ml) ghee. Repeat with remaining rice, saffron-milk, herbs, and fried onions on top.
6. Seal and cook: cover the pot lid with a clean kitchen towel or seal with dough (optional) and place lid tightly. Cook on very low heat (dum) for 25–30 minutes until chicken is fully cooked through and rice is fluffy, or place pot over a griddle for indirect heat.
7. Rest and serve: let biryani rest 10 minutes, then gently fluff layers with a fork to combine. Serve hot with raita, lemon wedges, and a garnish of extra fried onions and fresh cilantro.