Pulao Biryani || How to Make Karachi Biryani || Masala Pulao Biryani With step-by-step photos and video with English subtitles
Masala Karachi Biryani is a recipe that will stay true to its name. This has to be one of our favorite recipes. but here I made it in my style and kept the name Karachi Masala Pulao Biryani. a very delicious mild spiced pulao biryani will make you crave 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
My Latest Video Pulao Biryani:
I added beef to 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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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 the potato it will get mashed with the rice
Heat the medium-hot oil in the wok and fry the onion till turns golden brown.
In a broad pot heat the ghee. and add mixed whole spices which included black peppercorns, bay leaves, green cardamoms, black cardamom, cumin seeds, cinnamon stick, and cloves.
Next, add half-fried brown onion, tomatoes salt, and a little bit of water. Then add red chili powder, turmeric powder, salt, and crushed coriander powder, and cook the 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 meat
Add potato and pour the remaining stock further stir to mix well
Then add green chilies and cook with masala 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
In a large capacity, pot pours water, add salt black cumin, green cardamom, and clove along with 2 tbsp oil. Between the cooking rice, add white vinegar, and cook till 80%
Strain the rice into the
colander
Add onion paste, beaten yogurt,
chopped coriander leaves, dry plums, zafrani garam masala, lemon slices, mace
nutmeg powder, and julienne cut ginger.
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 simmer for around 10 minutes. Place a heavy lid over the pot. if you do not have the 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 the rice up.
Transfer to the serving plate/tray or dish
And serve hot with raita and salad
Karachi Biryani is a recipe that will stay true to its name. This has to be one of our favorite recipes
For Beef Masala:
- 1 kg, beef with bones
- 125g, homemade yogurt
- 1 ½ cup, fried brown onion
- 250g, tomato slices
- 10-12 pcs, green chilies
- Salt to taste
- 50g, dry plums
- 1 tsp, red chili powder
- 1/3 tsp, turmeric powder
- 1 ½ tbsp, crushed coriander powder
- 1 tsp, zafrani garam masala
- 2-4 pinches, orange food color
- 2 pcs, lemon slices
- ½ tsp, mace nutmeg powder
- 2 tbsp, chopped coriander leaves
- 1 tbsp, ginger julienne cut
- 2 tbsp, ginger garlic paste
- 150g, ghee
- 200 ml, oil for frying onion
- 300g, boiled potatoes in cubes
- Remaining beef stock
- 1 tbsp, mixed whole spices
For Rice:
- 1 kg, long grain basmati rice soaked
- 1 liter, of water
- 1 tsp, black cumin seeds
- 3 tbsp, salt
- 1 tbsp, oil
- 1 tbsp, white vinegar
- 1 pod, green cardamom
- 1 clove
- ½ pcs, star anise
For Dum:
- Remaining Oil
- Saffron milk
- A few leaves, mint
- 2-3 pinches, yellow food color
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: remaining 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
Masala: In
a broad pot heat the ghee. and add mixed whole spices which included black
peppercorns, bay leaves, green cardamom, black cardamom, cumin seeds, cinnamon
stick, and cloves. Next, add half-fried brown onion, and tomatoes along with a little
water and salt so that the tomatoes can be soft quickly
Then add red chili powder, turmeric powder, salt, and crushed coriander powder, and cook the 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, and clove along with 2 tbsp oil. Between the cooking rice, add white vinegar and cook till 80%. Strain the rice into the colander
Adding remaining ingredients to 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 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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