Today, I'll share a unique story about biryani. We need to head to the Liyakatabad area in Karachi, Pakistan. Formerly known as Lalu Khet, this area underwent a transformation into a bustling market after Pakistan's independence and was subsequently named Liyakatabad, in honor of the first Prime Minister, Liyakat Ali Khan.
Liyakatabad is renowned for Ghousia and Qadri Biryani, celebrated not only in Pakistan but globally as well. The distinctive feature of this biryani is the incorporation of large bones alongside the beef, creating a unique flavor profile. People from all corners of Karachi gather here to savor this biryani, even attracting foreign tourists exploring Pakistan or Karachi.
The origins of this Biryani can be traced back to Qadri Biryani, potentially the first bone marrow biryani sold in this market. Later, in 1992, Ghousia Beef Biryani was introduced, now widely known as Ghousia Nalli Biryani in Karachi. In Urdu Nalli means bones.
According to the current owner, Ghousia Nalli Biryani doesn't use oil, ghee, or similar substances. The meat is marinated alongside substantial leg bones are cooked, enhancing the overall flavor. The biryani is prepared by adding Sela Basmati rice, a famous variety in Pakistan, imparting a distinctive aroma.
In addition to Ghousia and Qadri, other biryani variations, have gained popularity in the region. Nalli Biryani has become a prominent branch in Karachi's biryani scene, alongside renowned names like Student Biryani and Farhan Biryani. Whether you explore Karachi for Student Biryani or Farhan Biryani, make sure to explore Nalli Biryani for a unique experience. If you're interested, I've also written a more detailed article on Sindhi Biryani.