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Original Karachi Degi White Beef Biryani (Asad Pakwan Style)

If you have ever tasted the legendary White Beef Biryani at Asad Pakwan Center Karachi, you know it’s all about the delicate balance of spices and the premium aroma of Basmati rice. Unlike traditional red biryani, this "White" version relies on white pepper, green chilies, and a special blend of whole spices to create a rich, sophisticated flavor. This is a full-scale 4kg Rice & 4kg Beef commercial recipe, perfect for large family gatherings, weddings, or community dawats. We have documented the exact secret process—from the 1.5-hour slow-cooking of the meat to the precise two-stage rice layering technique—to help you achieve that authentic "Degi" taste at home.
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Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Servings: 25 Persons
Course: Main Course
Cuisine: Karachi / Pakistani
Calories: 450
Ingredients Method Video Notes

Ingredients
  

Step 1: The Spice Base
  • 4 kg Beef Large chunks
  • 2 Medium Tomatoes Sliced
  • 1 Medium Onion Sliced
  • 4 tbsp Cumin Seeds Zeera
  • 2.5 tbsp Fennel Seeds Saunf
  • 2 tbsp Coriander Seeds Sabut Dhania
  • 4-5 Star Anise Badiyan ke phool
  • 10-12 Cloves Long
  • 4-5 Black Cardamom Badi Ilaichi
  • 7-8 Green Cardamom Choti Ilaichi
  • 15-20 Black Peppercorns
  • 3 pieces Cinnamon Stick 2-inch each
  • 5 tbsp Salt or to taste
  • 5-6 Bay Leaves Tez Patta
  • 6 tbsp Green Chili Paste
  • 4 tbsp Ginger & Garlic Paste
  • 2 tbsp White Pepper Powder
Step 2: The Meat Preparation
  • 500 g Yogurt Dahi
  • 500 ml + 500ml Cooking Oil Total 1 Liter
  • 2.5 Liters Water
Step 3: The Aromatic Layering (Tarka/Masala)
  • 1/2 bunch Coriander Leaves & 1/2 bunch Mint Leaves
  • 10-12 Small Green Chilies Whole
  • 3-4 tbsp Cumin Seeds & 2 tbsp Fennel Seeds
  • 1 tbsp White Pepper Powder
  • 2 tbsp Red Chili Flakes
  • 1 tsp Nutmeg Powder Jaifil & 1 tsp Mace Powder (Javitri)
  • 50 g Fried Onions Bista
  • 15-20 Dried Plums Aloo Bukhara
Step 4: The Rice
  • 4 kg Long Grain Basmati Rice Soaked

Method
 

Step 1: Preparing the Beef Yakhni
  1. In a large commercial pot (Deg), add 4kg beef, tomatoes, sliced onions, and all the spices mentioned in Step 1. Add 500g yogurt and 500ml cooking oil. Pour in 2.5 liters of water.
Step 2: Slow Cooking
  1. Cover and cook on high flame for the first 5 minutes. Then, reduce the heat to low and simmer for approximately 1.5 hours. The goal is to get the meat 100% tender while maintaining a rich gravy (Yakhni).
Step 3: Preparing the Masala Layer
  1. Once the meat is tender, add the fresh herbs (coriander/mint), whole green chilies, plums, fried onions, and the secondary spices (nutmeg, mace, chili flakes, and white pepper). This creates the final aromatic punch of the Biryani.
Step 4: The Two-Stage Rice Boiling
  1. Boil 4kg of soaked Basmati rice.
  2. Layer 1: Take out 2kg of rice when it is 70% cooked and spread it over the beef masala.
  3. Layer 2: Let the remaining 2kg of rice cook until it is 90% done, then spread it as the top layer.
Step 5: The Final Dum
  1. Add 1/2 liter of the leftover rice boiling water over the top. Cover tightly and cook on high flame for 5 minutes, then on low flame for 12 minutes.
Step 6: The Finishing Touch
  1. After the Dum, pour the remaining 500ml of hot cooking oil over the rice to give it that professional shine and non-stick texture. Mix gently from the sides and serve.

Video

Notes

Rice Quality: Always use 'Sella' or high-quality 'Old Basmati' for this quantity to ensure the grains don't break.
Meat Tenderness: Beef timing can vary; always check a piece before starting the rice layering.
The "White" Look: Do not use Turmeric or Food Color if you want the authentic "White" Biryani look.