Khatri Biryani is a beloved Pakistani classic known for its aromatic rice, spiced meat, and rich flavors. Originating from the Khatri community, this biryani combines tender meat, fragrant basmati rice, fried onions, and carefully balanced spices.
Slow-cooked together, it creates a harmonious dish perfect for family meals, festive gatherings, or special occasions. The result is a layered, flavorful biryani that is comforting, traditional, and satisfying for any occasion.
Ingredient Breakdown of Khatri Biryani
Khatri Biryani is made using marinated meat, basmati rice, fried onions, yogurt, tomatoes, and a blend of aromatic spices. The meat is tenderized with yogurt and spices, while the rice absorbs the flavor of the masala and whole spices. Potatoes and fried onions add texture and depth, and fresh herbs like coriander and mint provide aroma. The combination of these ingredients creates a biryani that is flavorful, aromatic, and perfectly balanced.
Full Ingredient List:
- 1 kg chicken or mutton
- 3 cups basmati rice
- 3 medium potatoes, halved
- 3 medium onions, thinly sliced
- 2 medium tomatoes, chopped
- 1 cup yogurt
- 2 tbsp ginger-garlic paste
- 4–6 green chilies
- ½ cup fresh coriander
- ½ cup mint leaves
- 1 tsp red chili powder
- 1 tsp turmeric
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- Whole spices (bay leaves, cloves, cinnamon, green cardamom)
- ½ cup oil + 2 tbsp ghee
- Salt, as needed
- Food color and kewra water (optional)
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Cooking Tools You’ll Need of Khatri Biryani
- Large degchi or heavy biryani pot
- Deep frying pan for onions
- Rice boiling pot
- Knife and cutting board
- Large bowl for marination
- Strainer for rice
- Wooden spoon or biryani spatula
Prep Work before Cooking of Khatri Biryani
- Wash and soak the basmati rice for 20–25 minutes.
- Peel and halve the potatoes, keeping them medium-sized so they don’t break.
- Slice onions thinly for even frying.
- Chop tomatoes and fresh herbs.
- Prepare the marination by combining yogurt, ginger-garlic paste, and powdered spices.
- Wash and drain the meat before mixing it with the marinade.
- Keep whole spices measured and ready.
Step-by-Step Cooking Instructions of Khatri Biryani
1. Fry the onions.
Heat oil in a pan and fry sliced onions until golden and crispy. Remove half for layering later and leave the rest in the pot for the masala.
2. Prepare the Meat Masala
Add ginger-garlic paste and sauté for a minute. Add the marinated chicken or mutton along with tomatoes, green chilies, potatoes, and powdered spices. Cook until tomatoes soften, meat releases moisture, and oil begins to separate.
3. Cook the Meat Fully
For chicken: cook 20–25 minutes.
For mutton: cook until tender, adding water if necessary.
Allow the masala to thicken properly so it coats the meat well.
4. Parboil the Rice
Bring water to a boil with salt and whole spices. Add soaked rice and cook until 70–80% done. Strain immediately to prevent overcooking.
5. Layer the Biryani
In a degchi, spread the cooked meat masala at the bottom. Add a layer of parboiled rice on top. Sprinkle fried onions, coriander, mint, green chilies, 1 tbsp ghee, and optional food color mixed with kewra. Repeat if making multiple layers.
6. Steam on Dum
Seal the pot with foil or a tight lid. Cook 10 minutes on high heat, then 20 minutes on low heat so flavors fully absorb and rice finishes cooking.
7. Rest & Fluff
Turn off the heat and let the biryani rest for 10 minutes before gently fluffing with a spatula to mix layers without breaking rice grains.
Serving Suggestions
- Pair with raita or mint yogurt sauce.
- Serve with kachumber salad (onion, cucumber, and tomato).
- Include papad or achar for tanginess.
- Present in a large dish for a festive look.
- Add boiled eggs for a richer serving style.
Tips & Variations
- Use long-grain aged basmati for the best aroma and texture.
- Always cook the rice only 70–80% to avoid mushiness.
- Mutton tastes richer, but chicken cooks faster—choose based on preference.
- Add a little milk with saffron for a royal aroma.
- For extra heat, add slit green chilies during layering.
- Don’t skip fried onions—they are essential to authentic flavor.
Comparison Table: Chicken vs. Mutton Khatri Biryani
| Feature | Chicken Biryani | Mutton Biryani |
| Cooking Time | Short (30–40 min) | Long (1.5–2 hrs) |
| Flavor | Light, mildly rich | Deep, bold, intense |
| Texture | Softer meat | Firmer, juicier meat |
| Best Occasions | Weeknights, quick meals | Dawats, special events |
Ingredient Table (Quick Guide)
| Item | Quantity |
| Chicken/Mutton | 1 kg |
| Rice | 3 cups |
| Onions | 3 medium |
| Potatoes | 3 medium |
| Yogurt | 1 cup |
| Tomatoes | 2 medium |
| Ginger-Garlic | 2 tbsp |
| Whole Spices | Assorted |
| Green Chilies | 4–6 |
| Oil + Ghee | ½ cup + 2 tbsp |
Nutritional Info (Approx. per serving)
- Calories: 480–620
- Protein: 26–35g
- Carbohydrates: 55–70g
- Fat: 18–26g
- Fiber: 3–4g
Final Thoughts
Khatri Biryani is far more than a simple layered rice dish; it is a celebration of tradition, family, and time-honored flavors. Every component, from fragrant rice to perfectly spiced masala, contributes to the depth and soul of this dish. Whether shared at gatherings or enjoyed at home, it represents the beauty of Pakistani culinary heritage.
Conclusion
This traditional Khatri Biryani recipe ensures authentic taste with straightforward steps that anyone can follow. By mastering its layering, dum cooking, and balance of spices, you’ll create a biryani that rivals any festive meal. Serve it hot, enjoy the aromas, and savor the comfort of a dish that has stood the test of time.
