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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.

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Prep Time 20

Cook Time 40

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

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

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

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

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

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

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

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.