Karachi Biryani

This is a flavourful biryani that can be made with beef or mutton. The rice dish can be served with raita, yogurt salad, or salad.

To cook the meat

3 kg beef or goat with bone

2 tsp salt

1 tbsp pepper

1 tsp turmeric

1 1/2 tbsp ginger paste

1 1/2 tbsp garlic paste

water to cover the beef

Put all the ingredients in a pot or pressure cooker and cook until the meat is well cooked.

For the biryani spice

2 tbsp black cumin seeds

1 tbsp peppercorn

2 black cardamom

6-8 cloves

6-8 cardamom

1 anise flower

1" cinnamon

1/8 piece nutmeg

small piece mace

Grind all of the whole spices into a fine powder and leave it aside.

For the rice

1" cinnamon stick

1/2 anise flower

1-2 bay leaves

1 tbsp salt

1 tsp oil

2 kg soaked basmati rice

water to cook the rice

Boil the water with the whole spices and salt. When the water is boiling add the rice and cook until the rice is 80% cooked. Drain the water.

The rice can also be cooked in the rice cooker with less water, 1/2 inch of water to cover the rice.

For the meat sauce

1/4 cup oil

3" cinnamon

5 green cardamom

1 tbsp ginger paste

1 tbsp garlic paste

2 medium onion

1 1/2 tsp salt

1 tbsp chillie powder adjust to preference

1/2 tbsp coriander powder

1/4 tbsp turmeric

1 1/2 tbsp biryani spice powder

1 kg tomato blended to a sauce

1 cup yogurt

cooked meat

3 cups broth

2 tbsp coriander leaves chopped

2 tbsp mint leaves chopped

1/4 cup fried onion optional

1 tbsp Kewra essence

orange food colouring

2 to 3 tbsp oil

Fry the onion until it is golden brown. Add the whole spices and ginger garlic paste. Then add the spices. Then add the tomato. Add the meat and coat it with the spices. Add the yogurt and all the broth.

Add the coriander and mint leaves. 

Put the rice over the meat and sauce. Optional put fried onion over the rice, Kewra essence, orange food colouring, 1 tsp biryani masala, 2 to 3 tbsp oil. 

Cover the lid with a cheese cloth and place it tightly over the pan. Place the pan over a flat griddle and cook the rice on low medium heat for about half an hour. 

Leave the pan covered for about 15 minutes before tossing the meat with the rice.

All rights reserved on photographs and written content Torviewtoronto © 2010 - 2023 unless mentioned. Please Ask First