Karachi’s Karhi Chawal Recipe

Have you ever craved a taste of Karachi’s most famous Karachi’s Karhi Chawal Recipe? If not, stop worrying! We have got you covered. Look no further than this beloved Karachi’s Karhi Chawal Recipe recipe, which is a classic Pakistani dish that entices taste buds with its rich and tangy flavors.

 This dish seamlessly combines yogurt-based curry with aromatic rice, creating a unique blend of taste. 

Ingredients for Making Karachi’s Karhi Chawal Recipe:

For the Karhi (Yogurt Curry):

• 2 cups plain yogurt
• 1/2 cup gram flour (besan)
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste
• 2 tablespoons cooking oil
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 2 green chilies, chopped
• 1 onion, thinly sliced
• 2 cups water

For the Chawal (Rice):

• 1 cup basmati rice
• 2 cups water
• Salt to taste
• tablespoon ghee (clarified butter)

Steps for Making Karachi’s Karhi Chawal Recipe Recipe:

Prepare the Yogurt Mixture:

 In a mixing bowl, whisk together yogurt, gram flour, turmeric powder, red chili powder, and salt until smooth. This forms the base for the flavorful curry.

Cook the Yogurt Curry:

Heat oil in a pan and add cumin seeds, mustard seeds, green chilies, and sliced onions. Sauté until the onions turn golden brown. Pour in the yogurt mixture and stir continuously to avoid lumps. Add water gradually, allowing the curry to thicken. Simmer until the oil separates from the mixture.

Boil the Rice:

Rinse the basmati rice under cold water until the water runs clear. In a separate pot, bring water to a boil and add salt. Add the rinsed rice and cook until it’s 70% done. Drain the water and set aside.

Layering the Karhi and Chawal:

   In a serving dish, alternate layers of the yogurt curry and partially cooked rice. Ensure that the top layer is rice. Drizzle ghee over the rice for added richness.

Finish Cooking the Dish:

Cover the dish with a tight-fitting lid and let it cook on low heat for 15-20 minutes, allowing the flavors to meld. The rice will steam to perfection, absorbing the essence of the Karhi.

Serve Hot:

Once the Karhi Chawal is fully cooked, serve it hot, garnished with fresh coriander leaves and a side of raita (yogurt with spices). Enjoy the burst of flavors in every bite!

Some Handful Tips:

• For a creamier texture, use full-fat yogurt.
• Adjust the spice levels according to your preference.
• Allow the yogurt curry to simmer on low heat to enhance the flavors.
• Use aged basmati rice for a fragrant and fluffy texture.
• Add a pinch of asafoetida to the oil for an extra layer of flavor.