karachi Style beef nalli biryani recipe
If you want such a royal biryani that is full of flavour and gives the taste of all in every bite? Then this beef nalli biryani recipe in Karachi style is perfect for you! Slow-cooked beef shanks and juicy nalli bones are layered with basmati rice, homemade biryani masala and fresh herbs that fill your kitchen with the aroma of biryani.
Inspired by the traditional street-style biryani of Karachi, this dum wali biryani is best for Eid, weddings, parties or gatherings with friends. If you want to impress your guests or treat yourself, do try this recipe once!
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Servings: 8 people
Cuisine: Pakistani / Karachi-inspired
Ingredients
- 12 green cardamoms (choti ilachi)
- 2 black cardamoms (bari ilachi)
- 1 tbsp cloves (longh)
- ½ nutmeg (jaifal)
- 2 mace blades (jawetri)
- 4 bay leaves
- 1 tbsp cumin seeds (white zeera)
- 1 tbsp black pepper
- 1 tbsp star anise (badiyan)
- 1 tbsp cinnamon sticks
Grind all the above to make a fresh garam masala powder
Grind Spices
- 2 tbsp homemade biryani masala powder
- 1 tsp red chili powder
- 1 tsp turmeric powder
For the Gravy
- 1.5 kg beef (preferably with bones for flavor)
- 6 pieces beef nalli (marrow bones)
- 4 medium onions, sliced thin
- 4 medium tomatoes, chopped
- 1 cup cooking oil or ghee for rich flavor
- 2 tbsp ginger paste
- 2 tbsp garlic paste
For Green Paste
- 350g yogurt (plain, thick)
- 8-10 green chilies
- ½ bunch coriander leaves
- ½ bunch fresh mint leaves
For Rice
- 1 kg aged basmati rice (soaked for 30 mins)
- Salt to taste
- ½ cup vinegar
- 4 bay leaves
- 8 cinnamon sticks
- 6 star anise
- 2 black cardamoms
👉 Boil to 80% doneness and drain using a strainer
For Assembling
- Boiled potatoes
- Kewra water + a pinch of orange food color
- Fresh coriander and mint leaves
- Lemon slices
- Crispy fried onions
Equipment Needed
- Large heavy-bottom pot for cooking beef
- Deep pot for boiling rice
- Grinder or spice mill for masala
- Blender/processor for green paste
- Strainer for rice
- Dum seal (foil or wheat dough)
Step 1: Make the Biryani Masala
First, put all the whole spices (like cardamom, clove, jaiphal, etc.) in a spice grinder and make a fine powder. This homemade masala will give your biryani a crunchy Karachi street-style flavor. The leftover masala can be stored in a jar for next time.
Step 2: Prepare the Beef Gravy
After that, heat oil or ghee in a large pan, now add sliced onions and fry well till golden brown. This will add natural sweetness and depth to the gravy. Then add ginger garlic paste and fry for 1-2 minutes until the smell disappears. Add chopped tomatoes and cook till the oil separates; this is a sign that the masala is ready. Now add beef and nalli (bone marrow pieces) and mix well. Add biryani masala prepared above, red chili and turmeric. Cook the beef on medium flame till it becomes tender. When the marrow of the pipe starts to melt and the gravy becomes thick, it is perfect!
Step 3: Make the Green Paste
Add curd, fresh mint, coriander, and green chilies in a blender. Blend until you get a smooth paste. Add this paste to the beef gravy and simmer lightly for 10 minutes. The curd softens the meat, and the herbs give a refreshing biryani aroma.
Step 4: Boil Rice
Boil water in a large pan. Add salt, bay leaves, vinegar, cinnamon, star anise and cardamom. Add soaked basmati rice and cook until 80% done (the grain should be a little hard). Then, take it out and keep it aside.
Step 5: Assemble the Biryani
Take a heavy-bottomed handi or dutch oven. Now start layering:
- First, put boiled potatoes in the base (Karachi-style touch).
- Then add a layer of rice, over it beef gravy with nalli.
- Then rice, then gravy. Repeat these layers.
- Lastly, add kewra water + orange food color.
Garnish with fresh coriander, mint, fried onions and lemon slices.
Step 6: Steaming
Seal the rice tightly by covering it with foil or flour. Bake it for 5 minutes on high flame, then cook it for 25-30 minutes on low flame. The flavors of rice and meat will mix, and you will have a perfect Dum Biryani!
Serving Suggestions
- Serve hot biryani with raita or cucumber salad.
- Have a cold drink or salad on the side
- Add fried onions and lemon wedges on top and enjoy.
Notes
- Always use aged basmati rice, this makes the texture of biryani fluffy and perfect.
If you get time, marinate the beef overnight; the enjoyment of flavor and juicy texture doubles. - Want a little royal touch? Add saffron-infused milk at the time of layering; the biryani’s look and aroma will become luxurious.
- The leftover biryani tastes even more delicious the next day! Store it in an airtight container and heat it again at dusk.
FAQS
What is Nalli Biryani made of?
Nalli Biryani is made with tender beef or mutton shanks along with bone nalli that give the dish a rich, meaty flavor. It is layered with basmati rice, fried onions, yogurt, homemade biryani masala, and whole spices like cinnamon, cardamom, and cloves. The bone marrow melts into the gravy during slow cooking, making the biryani extra creamy and flavorful. This royal-style biryani is especially popular in Karachi and Hyderabadi cuisine.
Can I make beef nalli biryani without nalli?
Yes, you can use only beef shanks or boneless beef, but nalli adds extra richness and depth of flavor.
What is the best rice for Karachi-style biryani?
Always use aged long-grain basmati rice for authentic flavor and fluffy texture.
Can I make this biryani in a pressure cooker or Instant Pot?
Yes, you can cook the beef in a pressure cooker for faster results, then follow regular layering and dum steps.
How long should I marinate the beef?
Overnight marination is best, but even 2–3 hours can enhance the flavor.