Karachi Beef Biryani 🍛

Name: Karachi Beef Biryani
Prep time: 36 min
Cook time: 54 min
Total time: 90 min
Yield: 2-4 servings
Cuisine: Pakistani
Ingredients: 700 g beef chuck or shin, in large chunks; 400 g aged basmati rice, soaked 30 min; 200 g full-fat yoghurt, whisked; 3 large onions, thinly sliced and fried golden (birista), plus 1 raw grated; 2 tbsp ginger-garlic paste; 1.5 tbsp Kashmiri red chilli powder; 1 tbsp biryani masala (or 1 tsp each cumin, coriander, garam masala); 4 green cardamom pods, 4 cloves, 1 small cinnamon stick, 2 bay leaves; 6 tbsp ghee plus 3 tbsp oil; Large pinch saffron steeped in 3 tbsp warm milk; Salt (hearty — the rice steams in this seasoning); Fresh mint, coriander, 2 julienned green chillies; Serving: kachumber salad, mint raita, lemon

Karachi's street-food identity comes in a foil cone: succulent chunks of beef slow-cooked with yoghurt, fried onions and biryani masala, layered under parboiled basmati with whole spices, then sealed and steamed over a live flame — the Sindhi 'pakki' style, where meat and rice finish together. A spoon of bright orange 'tata' food colouring on top is the city's signature. Served with kachumber salad and mint yoghurt, it is eaten with the hands, at speed, standing up if the queue is good.

Sindh Pakistani ⏱ 90 min Média

Modo de preparo

1

Marinate the beef with raw grated onion, yoghurt, ginger-garlic paste, chilli, biryani masala and salt for at least an hour; overnight in the fridge is better.
2

In a heavy pot, heat ghee and oil, fry the whole spices, add the marinated beef and seal over high heat. Cover and cook on low 35–40 min until tender but holding shape — there should be a rich, oily masala left, not a stew.
3

Boil the soaked rice in very salted water with extra cardamom and bay, drain at 70% — a grain should snap, not squash.
4

Layer: rice over meat, scatter birista, mint, coriander, green chilli; spoon saffron milk and a little melted ghee down the sides. Seal the lid with foil or a dough rope.
5

Cook on high 4 min, then lowest flame 20 min (dum). Rest 5, open, and fold gently from the sides — never stir.
6

Serve with kachumber, raita and lemon; the Karachi way is a spoon of fiery pickle on the side.

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Karachi Beef Biryani 🍛

Modo de preparo

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