This is my take on Karachi/Sindhi biryani which is tangy, aromatic, and completely onion-free. Every desi household has its own biryani recipe, and I’ve made mine in a million different ways over the years. After marrying a Sindhi, I had to improvise a version that captures the classic Sindhi flavors while being my absolute favourite: spicy, sour, slightly sweet, and packed with bold, layered flavours. The cooking method gives this biryani a unique depth, making it the perfect celebration of the joy of a classic Sindhi Biryani.

Why You’ll Love This Recipe

• Onion-free, full of flavour: A tangy, spicy, and aromatic version without onions.

• Layered taste: Sweet, sour, and spicy elements in perfect harmony.

• Authentic Karachi/Sindhi style: My personal take on a traditional recipe with a modern twist.

• Show-stopping dish: Perfect for gatherings, special occasions, or family dinners.

• Make-ahead friendly: Prepare the biryani mixture and rice ahead to save time on busy days.

Ingredients

For the Biryani Gravy

• 5–6 tbsp oil

• Whole garam masala: curry leaf, cumin, cloves, star anise, black cardamom

• 4 tomatoes, chopped

• 1 tbsp ginger-garlic paste

• 1 chopped chilli

• Spices: salt, red chilli powder, turmeric, cumin powder, coriander powder

• 3 tbsp Shan Bombay Biryani Masala

• 3 tbsp yogurt

• 5 small potatoes, halved

• 500 ml water

• 500 g chicken

For the Rice

• 550 g basmati rice

• Garam masala powder

• Salt

Garnish

• Fresh coriander, chopped

• Green chillies, sliced

• Fresh mint leaves

• Lemon wedges

• Optional: yellow food colour

Instructions

Step 1: Prepare the Biryani Gravy

• Heat oil in a deep pan and fry the whole garam masala until fragrant.

• Add chopped tomatoes and cook until soft and pulpy.

• Stir in ginger-garlic paste and chopped chilli with a splash of water to prevent sticking.

• Add all dry spices plus biryani masala. Cook for 1–2 minutes until aromatic.

• Pour in water and yogurt. Bring to a boil.

Step 2: Add Potatoes

• Add halved potatoes, stir gently, cover, and cook on low heat for 5–6 minutes.

Step 3: Add Chicken

• Remove lid and add chicken to the gravy.

• Cook on medium heat, stirring occasionally.

Step 4: Prepare Rice

• While the gravy cooks, soak basmati rice for 20–30 minutes.

• Parboil the rice until 75% cooked. Drain and set aside.

Step 5: Layer the Biryani

• Check that the chicken and potatoes are cooked and there’s at least one glass of water left in the pan.

• Add yellow food colour if using, and mix gently.

• Sprinkle half of the garnish over the biryani mixture.

• Spread half of the parboiled rice evenly over the mixture while it is still warm.

• Add the remaining garnish on top.

Step 6: Dum Cooking

• Cover the pot with a cloth and tight lid.

• Cook on medium-high heat for 5–6 minutes, then reduce to low heat and cook for another 10–12 minutes.

• Remove from heat and let the biryani rest for 10 minutes before gently mixing and serving.

Storage & Reheating Tips

• Storing: Keep leftovers in an airtight container in the fridge for up to 2 days.

• Freezing: Can be frozen for up to 1 month; defrost in the fridge before reheating.

• Reheating: Reheat on the stove over low heat or in the microwave, adding a splash of water to keep rice moist.

Karachi Chicken Biryani

This is my take on Karachi Biryani a tangy, aromatic, and completely onion-free recipe.

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Course Main Course

Cuisine Pakistan

Servings 4

Calories 550 kcal

Ingredients

  

For the Biryani Gravy

• 5 –6 tbsp oil
• Whole garam masala: curry leaf cumin, cloves, star anise, black cardamom
• 4 tomatoes chopped
• 1 tbsp ginger-garlic paste
• 1 chopped chilli
• Spices: salt red chilli powder, turmeric, cumin powder, coriander powder
• 3 tbsp Shan Bombay Biryani Masala
• 3 tbsp yogurt
• 5 small potatoes halved
• 500 ml water
• 500 g chicken

For the Rice

• 550 g basmati rice
• Garam masala powder
• Salt

Garnish

• Fresh coriander chopped
• Green chillies sliced
• Fresh mint leaves
• Lemon wedges
• Optional: yellow food colour

Instructions

 

• Heat oil in a deep pan and fry the whole garam masala until fragrant.
• Add chopped tomatoes and cook until soft and pulpy.
• Stir in ginger-garlic paste and chopped chilli with a splash of water to prevent sticking.
• Add all dry spices plus biryani masala. Cook for 1–2 minutes until aromatic.
• Pour in water and yogurt. Bring to a boil.
• Add halved potatoes, stir gently, cover, and cook on low heat for 5–6 minutes.
• Remove lid and add chicken to the gravy.
• Cook on medium heat, stirring occasionally.
• While the gravy cooks, soak basmati rice for 20–30 minutes.
• Parboil the rice until 75% cooked. Drain and set aside.
• Check that the chicken and potatoes are cooked and there’s at least one glass of water left in the pan.
• Add yellow food colour if using, and mix gently.
• Sprinkle half of the garnish over the biryani mixture.
• Spread half of the parboiled rice evenly over the mixture while it is still warm.
• Add the remaining garnish on top.
• Cover the pot with a cloth and tight lid.
• Cook on medium-high heat for 5–6 minutes, then reduce to low heat and cook for another 10–12 minutes.
• Remove from heat and let the biryani rest for 10 minutes before gently mixing and serving.

Keyword chicken biryani, karachi biryani

Frequently Asked Questions (FAQ)

Q: Can I use chicken breasts instead of thighs?
Yes, but thighs remain juicier and more flavorful for biryani.

Q: Can I make this biryani less spicy?
Reduce the red chilli and green chillies, or remove seeds from the chillies before cooking.

Q: Do I have to use Shan Biryani Masala?
It’s optional. You can replace it with a homemade blend of coriander, cumin, cinnamon, and cloves.

Q: Can I prepare this ahead?
Yes, the gravy and parboiled rice can be made ahead, then layered and cooked when ready to serve.

Q: Can I skip food coloring?
Absolutely — it doesn’t affect the taste, only the visual appearance.