Karachi Masala Pulao Biryani Recipe - Yummy Traditional

Karachi Masala Pulao Biryani Recipe

              
karachi-masala-pulao-biryani-recipe-with-step-by-step-photos-and-video

Karachi Masala Pulao Biryani || How to make Karachi masala biryani || Masala Karachi Pulao biryani With step by step photos and video with English subtitles

Masala Karachi Biryani, a recipe that will stay true to its name. This has to be one of our most favorite recipes. but here I made it by my style and kept the name Karachi Masala Pulao Biryani. a very delicious mild spiced pulao biryani will make you crave by the aroma

Karachi pulao biryani is quite an easy, delicious, and spiced layered biryani made with beef, potato, yogurt, rice, herbs, and basic spices.I didn’t use any store-bought biryani masala or homemade biryani masala. Though I have shared various types of pulao and biryani on my blog. but this one will be quite different due to its attractive aroma and taste


           
karachi-masala-pulao-biryani-recipe


My Latest Video Pulao Biryani:




I added beef in this pulao biryani but you can put the meat of your choice like chicken, mutton or lamb.

For the best result follow my detailed step by step photo

instructions and tips below the recipe card

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karachi-biryani


Put the meat with ginger garlic paste and 1-liter water in the pot and cook the meat until 90% tender.Note: remaining stock will use in making masala

Take all veggies and prepare them all, Peel and cut the potato and hard boil the potatoes. as you will fully cook potato it will get mash with the rice

                

boil-the-meat

Heat the medium-hot oil in the wok and fry the onion till turns golden brown. 

         

heat-the-oil-and-fry-onion

  
Drain the fried onion out of the oil 

         
drain-the-onion

        

In a broad pot heat the ghee. and add mixed whole spices in which included black peppercorns, bay leaves, green cardamoms, black cardamom, cumin seeds, cinnamon stick, and cloves. 

Next, add half-fried brown onion, tomatoes along with salt, and a little bit of water. Then add red chili powder, turmeric powder, salt, crushed coriander powder, and cook the masala for 2-3 minutes on low-medium flame

                 

make-masala-for-biryani


Once the oil is separated put boiled beef into the cooked masala. Stir to mix with the masala for a minute then add boiled meat 

                 

add-beef-and-aloo-to-the-masala
         

Add potato and pour the remaining stock further stir to mix well

                

add-potato-and-stir


Then add green chilies and  cook with masala over a low-medium flame for 10 minutes                 

cook-the-meat-with-masala

Meanwhile, blend the half-brown onion with green chilies. make a smooth paste. 

                  

blend-the-onion-with-green-chillies

Beat the yogurt with orange food color 


                      
beat-the-yogurt-with-food-color


In a large capacity, pot pours water, add salt black cumin, green cardamom, clove along with 2 tbsp oil. Between the cooking rice, add white vinegar, and cook till 80%    

                               

cook-the-rice`

Strain the rice into the colander

                             

drain-the-rice-into-colander

Add onion paste, beaten yogurt, chopped coriander leaves, dry plums, zafrani garam masala, lemon slices, mace nutmeg powder, and julienne cut ginger. And further, simmer the meat masala on low flame for around 5-10 minutes  

                  

add-paste-and-yogurt

Spread all cooked rice over the meat masala, drizzle oil, and saffron milk along with some mint leaves, and cover with the lid. Place the rice on the preheated tawa

Simmer the rice first 10 minutes on high heat then reduce the heat to low and more simmer for around 10 minutes. Place a heavy lid over the pot. if you do not the heavy lid, place any lid and a heavy pot filled with water over the lid

                             

spread-the-rice-over-masala


Switch off the flame and remove the lid carefully. Fluff the rice up. 

                                    

remove-the-lid-and-fluff-up-the-rice

Transfer to the serving plate/tray or dish 

                 

transfer-to-the-plate

And serve hot with raita and salad    


                   
serve-hot-with-raita




                                                                       

              

Masala Karachi Biryani, a recipe that will stay true to its name. This has to be one of our most favorite recipes

For beef masala:

  1. 1 kg, beef with bones
  2. 125g, homemade yogurt
  3. 1 ½ cup, fried brown onion
  4. 250g, tomato slices
  5. 10-12 pcs, green chilies
  6. Salt to taste
  7. 50g, dry plums
  8. 1 tsp, red chili powder
  9. 1/3 tsp, turmeric powder
  10. 1 ½ tbsp, crushed coriander powder
  11. 1 tsp, zafrani garam masala
  12. 2-4 pinches, orange food color
  13. 2 pcs, lemon slices
  14. ½ tsp, mace nutmeg powder
  15. 2 tbsp, chopped coriander leaves
  16. 1 tbsp, ginger julienne cut
  17. 2 tbsp, ginger garlic paste
  18. 150g, ghee
  19. 200 ml, oil for frying onion
  20. 300g, boiled potatoes in cubes
  21. Remaining beef stock
  22. 1 tbsp, mixed whole spices

For rice:

  1. 1 kg, long grain basmati rice soaked
  2. 1 liter, water
  3. 1 tsp, black cumin seeds
  4. 3 tbsp, salt
  5. 1 tbsp, oil
  6. 1 tbsp, white vinegar
  7. 1 pod, green cardamom
  8. 1 clove
  9. ½ pcs, star anise

For dum:

  1. Remaining Oil
  2. Saffron milk
  3. A  few leaves, mint
  4. 2-3 pinches, yellow food color 
How to make the pulao biryani?

Boiling the meat: Put the meat with ginger garlic paste and 1-liter water into the pot and cook the meat until 90% tender.Note: remain stock will be used in making masala

Frying brown onions: Heat the medium-hot oil in the wok and fry the onion till turns golden brown.Drain the fried onion out of the oil

Making MasalaIn a broad pot heat the ghee. and add mixed whole spices in which included black peppercorns, bay leaves, green cardamom, black cardamom, cumin seeds, cinnamon stick and cloves. Next, add half fried brown onion, tomatoes along with a little water and salt so that tomatoes can be soft quickly

Then add red chili powder, turmeric powder, salt, crushed coriander powder, and cook masala for 2-3 minutes on low-medium flame. Once the oil is separated put boiled beef into the cooked masala .Stir to mix with the masala for a minute then add boiled potato and green chilies and pour the remaining stock further, cook over a low-medium flame for 10 minutes. Meanwhile, blend the half brown onion with green chilies. make a smooth paste. Beat the yogurt with orange food color

Boiling the rice: In a large capacity pot pour water, add salt black cumin, green cardamom, clove along with 2 tbsp oil. Between the cooking rice, add white vinegar and cook till 80%. Starin the rice into the colander         

Adding remaining ingredients in meat masala: Add onion paste, beaten yogurt, chopped coriander leaves, dry plums, zafrani garam masala, lemon slices, mace nutmeg powder and julienne cut ginger. And further, simmer the meat masala on low flame for around 5-10 minutes 

Layering the rice: Spread all cooked rice over the meat masala and drizzle oil and saffron milk along with some mint leaves and cover with the lid. Place the rice on the preheated tawa. Simmer the rice first 10 minutes on high heat then reduce the heat to low and more simmer for around 10 minutes. Place a heavy lid over the pot. if you do not heavy lid,place any lid and a heavy pot filled with water over the lid. Switch off the flame and remove the lid carefully. Fluff up the rice.Transfer to the serving plate/tray or dish and serve with raita and salad

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