Karachi Chicken Pulao Recipe (1.5 kg, Asad Pakwan Style)

This is the commercial Karachi chicken pulao we filmed at Asad Pakwan Biryani Center: chicken cooked with yogurt, green chilli and ginger garlic paste, crushed whole spices and large potatoes, then topped with a layer of tomatoes, herbs, fried onion and a special topping masala, covered with rice and cooked on dum. The recipe card is for 1.5 kg of chicken and 1.5 kg of rice.

Watch the Karachi Chicken Pulao Video

• 0:39 The crushed spices
• 1:31 Green chilli paste
• 2:01 Water goes in
• 2:14 Chicken and potatoes
• 3:23 Herbs and tomatoes
• 3:49 Topping masala
• 4:02 The rice layer
• 4:58 The dum

What Makes This Karachi Chicken Pulao Different

Crushed fennel. Crushed fennel (saunf) is the main aroma difference in this pulao.

Everything in the pot cold. The chicken, spices, yogurt and oil go into the deg before the flame is lit.

The 60 percent rule. The chicken is only partly cooked before the dum, so it stays juicy and whole.

A special topping masala. Red chilli flakes, crushed coriander and fennel, fried onion, tomato, mint and coriander go on top of the chicken before the rice.

Ingredient Notes

• Potatoes: optional; large chunks are used in the video.
• Rice: 1.5 kg basmati, boiled in two batches as the card describes.
• Fried onions: 50 g, used in the topping masala.

Amounts are from the video and recipe card. Items marked * are our estimate.

How to Make Karachi Chicken Pulao

1. Prepare the base

In a large pot (Deg), add the chicken along with all the initial spices, green chili paste, ginger-garlic paste, yogurt, and cooking oil. Do not turn on the flame yet.

2. Cook the yakhni

Add 2.25 liters of water and potatoes (if using). Now, turn on the flame to medium and cook for 7-8 minutes. Crucial Tip: Cook the chicken only until it is 60% done to prevent it from breaking during the final dum.

3. Layer the aromatics

Turn off the flame. Spread sliced tomatoes, mint, coriander, fried onions, and the “Special Topping Masala” (chili flakes, crushed fennel/coriander) over the chicken gravy. This creates the signature restaurant fragrance.

4. Add the rice

Boil half of the rice (750g) until it is 60% done. Spread this as the first layer over the gravy. The moisture from the gravy will finish cooking this layer. Boil the remaining 750g of rice until it is 80% done. Layer this on top. Add a small amount of the rice-boiling water (approx. 1/2 liter) to help create steam.

5. Give it dum

Cover tightly. Cook on high flame for 2-3 minutes until steam builds up, then reduce to the lowest heat and simmer (Dum) for 20 minutes. Optional: Pour a little extra cooking oil over the top for a professional shine. Fluff the rice gently from the sides and serve hot.

Original Karachi Commercial Chicken Pulao (Asad Pakwan Style)

Authentic Karachi Style Chicken Pulao is famous for its unique “Grave-based” preparation, which differs significantly from simple home-cooked pulao. We visited Asad Pakwan Center in Buffer Zone, Karachi, to reveal their 100% original 1.5kg commercial recipe. The secret lies in their specific spice blend—featuring crushed fennel and coriander—and a two-stage rice layering technique. This method ensures that the chicken remains succulent (60% cooked initially) while the rice absorbs the full essence of the aromatic yakhni. Whether you are hosting a small gathering or want to enjoy that professional “Degi” taste at home, this step-by-step guide covers everything from the special masala gravy to the perfect 20-minute dum.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Servings: 8 Persons

Course: Main Course

Cuisine: Karachi Style / Pakistani

Calories: 420

Ingredients Method Video Notes

Ingredients

  

The Initial Spice Mix:

• 1.5 kg Chicken
• 1 tbsp Crushed Coriander
• 1 tbsp Crushed Fennel Saunf – Secret for Aroma
• 1 tbsp Cumin Seeds Sabut Zeera
• 1- inch Cinnamon Stick Dalchini
• 8-10 Black Peppercorns
• 8-10 Cloves Long
• 5 Green Cardamoms
• 2 Black Cardamoms
• 1 Star Anise Badiyan ka Phool
• 2 tbsp Salt or to taste
• The Gravy Base:
• 3 tbsp Green Chili Paste
• 2 tbsp Ginger & Garlic Paste
• 1.5 cups Yogurt Dahi
• 200 ml Cooking Oil
• 2.25 Liters Water
• 500 g – 1kg Potatoes Optional/Large chunks
• Special Topping Masala The Secret:
• 3-4 Tomatoes Sliced
• 1/2 bunch Coriander & 1/2 bunch Mint leaves
• 1.5 tbsp Red Chili Flakes Kuti Lal Mirch
• 1 tbsp Crushed Coriander & 1/2 tbsp Crushed Fennel
• 50 g Fried Onions Bista

The Rice:

• 1.5 kg Basmati Rice Divided into two batches for boiling

Method

 

Step 1: Preparing the Base

1. In a large pot (Deg), add the chicken along with all the initial spices, green chili paste, ginger-garlic paste, yogurt, and cooking oil. Do not turn on the flame yet.

Step 2: The Yakhni Process

1. Add 2.25 liters of water and potatoes (if using). Now, turn on the flame to medium and cook for 7-8 minutes. Crucial Tip: Cook the chicken only until it is 60% done to prevent it from breaking during the final dum.

Step 3: Layering the Aromatics

1. Turn off the flame. Spread sliced tomatoes, mint, coriander, fried onions, and the “Special Topping Masala” (chili flakes, crushed fennel/coriander) over the chicken gravy. This creates the signature restaurant fragrance.

Step 4: The First Rice Layer

1. Boil half of the rice (750g) until it is 60% done. Spread this as the first layer over the gravy. The moisture from the gravy will finish cooking this layer.

Step 5: The Second Rice Layer

1. Boil the remaining 750g of rice until it is 80% done. Layer this on top. Add a small amount of the rice-boiling water (approx. 1/2 liter) to help create steam.

Step 6: The Final Dum

1. Cover tightly. Cook on high flame for 2-3 minutes until steam builds up, then reduce to the lowest heat and simmer (Dum) for 20 minutes.

Step 7: The Professional Finish

1. Optional: Pour a little extra cooking oil over the top for a professional shine. Fluff the rice gently from the sides and serve hot.

Video

Notes

60% Rule: Always keep the chicken slightly undercooked before the dum so it stays juicy and whole.

Fennel Power: Crushed fennel (Saunf) is the main difference between Pulao and Biryani; never skip it!

Rice Water: Using the water in which the rice was boiled for the “dum” adds extra starch and flavor to the final dish.

Karachi Chicken Pulao Problems and How to Fix Them

• The chicken is overcooked: stop at about 60 percent before the dum.
• The rice is hard: the rice was undercooked or the dum lid was not tight. Seal the deg and keep the flame low.
• The pulao tastes flat: check the salt and use the crushed fennel.

Serving and Storing

Serve hot with raita and salad. Leftovers keep for 2 days in the fridge; reheat covered with a splash of water.

Karachi Chicken Pulao FAQs

Are potatoes used in this pulao?

They are optional. The video shows large potato chunks in the gravy.

How long should the dum be?

About 20 minutes on the lowest flame, after 2-3 minutes on high to build steam.

Can I make less?

Yes. Divide every amount by the same number and keep the method.

More Recipes

• Al Tawakkal beef pulao: a beef yakhni pulao from Karachi.
• Afghani mutton pulao: a mutton pulao from Khyber Shinwari.