How to Make Karachi Beef Biryani at Home

If you’ve ever had Karachi-style beef biryani, you know it’s not just food — it’s a feeling. The aroma of tender beef simmered in rich masala, the layers of golden rice, and the touch of spice that hits just right — that’s what makes this dish unforgettable.

The best part? You can recreate this restaurant-style flavor right in your kitchen. Follow this easy recipe, and you’ll have a pot of fragrant, spicy Karachi beef biryani that tastes like it came straight from Burns Road.

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Ingredients

For the Beef Masala

• 1 kg beef (preferably bone-in for extra flavor)
• 2 large onions, thinly sliced
• 2 medium tomatoes, chopped
• ½ cup plain yogurt
• 3 tablespoons cooking oil or ghee
• 1 tablespoon ginger-garlic paste
• 1 tablespoon red chili powder (adjust to taste)
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• Salt to taste
• Whole spices (2 cardamoms, 4 cloves, 1 cinnamon stick, 1 bay leaf)
• 2–3 potatoes, peeled and halved
• ½ cup fresh coriander, chopped
• ½ cup mint leaves, chopped
• 2 green chilies, slit
• Juice of 1 lemon

For the Rice

• 3 cups basmati rice (soaked 30 minutes)
• Water for boiling
• Salt (1 tablespoon)
• 1 tablespoon oil
• A pinch of yellow or orange food color (optional)
• 2 tablespoons milk (for coloring the rice)

For Layering

• Fried onions (optional, for garnish)
• 2 tablespoons ghee or butter
• Extra coriander and mint

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Step-by-Step Method

Step 1: Cook the Beef Masala

1. Heat oil in a heavy pot and add sliced onions. Fry until golden brown.
2. Stir in ginger-garlic paste and cook for a minute.
3. Add the beef pieces along with all dry spices and salt. Mix well and cook until the meat changes color.
4. Add chopped tomatoes and yogurt, cover, and cook on low heat until the beef becomes tender and the oil separates from the gravy (this may take 30–40 minutes).
5. Add potatoes to the pot and cook until they are soft but not falling apart.
6. Finish by adding lemon juice, fresh mint, coriander, and green chilies. Stir gently and turn off the heat.

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Step 2: Prepare the Rice

1. In a large pot, bring water to a boil and add salt and oil.
2. Add soaked rice and cook until 70–75% done (the grains should still be slightly firm).
3. Drain and set aside.
4. Mix the food color in warm milk and keep it ready for layering.

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Step 3: Layer the Biryani

1. In a heavy-bottom pot, add a layer of cooked rice.
2. Spread half of the beef masala evenly over the rice.
3. Add the remaining rice on top.
4. Drizzle the colored milk, ghee, and fried onions (if using).
5. Sprinkle a bit of coriander and mint for extra freshness.

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Step 4: Steam (“Dum”) the Biryani

1. Cover the pot with a tight lid (or seal it with dough to trap the steam).
2. Cook on very low flame for 10–15 minutes so all the flavors blend beautifully.
3. Turn off the heat and let it rest for 5 minutes before uncovering.
4. Gently fluff the rice with a fork to mix the layers slightly.

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Serving Suggestions

Serve your Karachi beef biryani hot with cool cucumber raita, fresh salad, and lemon wedges. The contrast of spicy biryani and creamy yogurt is unbeatable.

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Tips for Perfect Biryani

• Use long-grain basmati rice for the best texture.
• Don’t overcook the rice before layering — it will finish cooking during “dum.”
• Let the masala be thick, not watery, for well-separated grains.
• Always rest the biryani before serving for perfect flavor blending.

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Final Thoughts

Making Karachi-style beef biryani at home isn’t just cooking — it’s an experience. The aroma filling your kitchen, the sizzling masala, and the final reveal of layered rice are all part of the magic.