Original Karachi Raseeli Chicken Biryani (Asad Pakwan 5kg Recipe)
Karachi’s Raseeli Chicken Biryani is a masterclass in texture—where every grain of rice is infused with spice and the chicken remains incredibly moist (raseeli). We visited Asad Pakwan Center to document their massive 5kg Rice & 5kg Chicken commercial method. The secret to this specific version is the “Three-Step Process”: creating a robust gravy, preparing a specialized “Jhol” (liquid spice infusion), and a precision-timed two-stage rice layering. Unlike dry biryanis, this version uses a blend of mace, nutmeg, and cardamom powder added at the very end to create an aroma that can be smelled from a block away. This guide is perfect for anyone wanting to replicate the authentic, high-quality taste of a Karachi Pakwan center at home or for a large gathering.
Ingredients
Method
Step 1: Creating the Spice Base
- In a large commercial pot, combine oil, 250g yogurt, ginger-garlic paste, chili paste, and all the spices mentioned in Step 1. Add a little water and sauté for 5 minutes until the oil separates.
Step 2: Tenderizing Potatoes and Meat
- Add potatoes (if using) and cook for 10 minutes until softened. Then, add the 5kg chicken. Pro Tip: Cook the chicken only until it is 60% done. This keeps it “Raseeli” and prevents it from breaking during the final steaming (dum).
Step 3: Applying the Jhol
- Prepare the Jhol by mixing yogurt, food color, and the powders (nutmeg, mace, cardamoms). Pour this mixture around the edges of the chicken gravy. This creates the signature multi-colored rice.
Step 4: The Herb & Tomato Layer
- Spread the sliced tomatoes, mint, coriander, fried onions, and an extra sprinkle of aromatic powders over the gravy. This “masala layer” is what makes the biryani fragrant.
Step 5: Two-Stage Rice Boiling
- Boil the 5kg soaked Sela rice.
- Lower Layer: Add 2.5kg of rice when it is 60% cooked. The moisture in the gravy will finish cooking these grains.
- Upper Layer: Add the remaining 2.5kg of rice when it is 80% cooked.
Step 6: The Final Dum
- Pour about 1 liter of the salty rice-boiling water over the top to create steam. Cover tightly and cook on high flame for 4 minutes, then reduce to low heat for 20-25 minutes.
Step 7: The Oil Finish
- Pour fresh cooking oil over the top after the dum. This separates the grains and adds a professional shine. Mix the biryani thoroughly from the bottom to distribute the color and spices.
Video
Notes
Sela Rice: This quantity works best with Sela Basmati rice as it can handle the weight and steam of a 5kg batch without mushing.
The 60% Rule: Undercooking the chicken initially is the ONLY way to keep it juicy in a large pot.
Aroma Secret: Nutmeg and Mace (Jaifil/Javitri) are the true “secret” of Pakwan centers—never skip them!
