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Karachi Biryani - Recipe

Karachi Biryani

A bold, spicy, and aromatic biryani prepared with Falak Extreme Basmati Rice and traditional Karachi flavors. Prep 30 min · Cook 60 min · Serves 4-6 · Halal.

Karachi Biryani made with Falak Extreme Basmati Rice and Falak Karachi Biryani Masala

Ingredients

  • Meat (Mutton / Chicken / Beef) – 750g
  • Falak Extreme Basmati Rice (soaked 30 min) – 750g
  • Onions (finely sliced) – 4 pcs (250g)
  • Tomatoes (chopped) – 4 pcs (250g)
  • Potatoes (quartered) – 3–4 pcs (350g)
  • Yogurt (beaten) – ½–1 cup (250g)
  • Cooking Oil / Ghee – ¾–1 cup
  • Falak Ginger Paste – 1 tbsp
  • Falak Garlic Paste – 1 tbsp
  • Plums (optional) – 2–3 pcs
  • Falak Karachi Biryani Masala – 60g

Cooking Instructions

  1. Heat oil/ghee and fry onions until golden brown.
  2. Add tomatoes and cook until oil separates.
  3. Add meat with ginger & garlic paste, fry for 1–2 minutes.
  4. Add yogurt, potatoes & biryani masala. Cook 10–15 minutes.
  5. Add mint, coriander, green chilies & plums. Cover and cook on low flame till oil separates.
  6. Boil soaked rice with salt until half tender. Drain completely.
  7. Layer rice → meat masala → rice.
  8. Cover tightly and cook on low flame (dum) for 15–30 minutes.
  9. Mix gently before serving.

Garnishing & Serving

  • Green Coriander – ½ bunch
  • Mint Leaves – ½ bunch
  • Green Chilies – 6–10 pcs

Serve hot with fresh salad, raita, and lemon wedges for an authentic Karachi-style experience.