Karachi Matka Biryani Recipe (Clay Pot Biryani)
Cook Karachi matka biryani in a clay pot for an earthy aroma and moist rice. How to season the matka, layer it and bake or stovetop dum safely.
Layered biryani and one-pot yakhni pulao, the rice dishes of every Pakistani celebration. Each recipe gives an exact rice-to-water ratio and a gauge for when to drain, so the grains stay long and separate.
Recipes developed and tested by Farwa Zeeshan
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The recipes to cook first
Pakistani Chicken BiryaniOur most-cooked biryani- 9Bombay BiryaniKarachi Bombay biryani
- 9Chicken Tikka BiryaniSmoky tikka biryani
- 9Matar PulaoSimple pea pulao
- 9Peshawari PulaoPeshawar's white pulao
- 9Bannu PulaoBannu beef pulao
Learn the technique
Guides behind these recipes
Quick answers
Biryani and Pulao FAQ
What is the difference between biryani and pulao?
Biryani layers par-boiled rice with a separately cooked masala and finishes on dum; pulao cooks the rice in stock in one pot.
Why is my biryani rice mushy?
The rice was boiled past 70 percent. Drain when a grain breaks into three pieces between your fingers.
Which rice is best for biryani?
Aged long-grain basmati, soaked for 30 minutes.
Every recipe
All biryani and pulao recipes
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Karachi Nalli Biryani Recipe (Beef Bone Marrow)
Make Karachi nalli biryani with melting bone marrow, soft beef shank and spicy masala. Learn how to keep the marrow inside the bone and the rice fluffy.
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Karachi Beef Biryani Recipe (Spicy and Tender)
Cook spicy Karachi beef biryani with soft beef, tangy masala and fluffy separate rice. Pressure cooker method with clear timings and fixes.
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Karachi-Style Mutton Biryani Recipe
Discover how to make authentic mutton biryani at home with this step-by-step guide. Perfectly spiced, tender goat meat and aromatic rice await!
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Pakistani Chicken Biryani Recipe
Master the art of chicken biryani with this comprehensive guide! Learn authentic techniques, rich flavors, and step-by-step tips to perfect this iconic dish.
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