Sindhi Biryani

Sindhi Biryani

Vegetarian can omit chicken and add mixed vegetables along with potatoes
Friday as usual is Biryani time and was searching for this recipe on my page and was surprised that even though I have made it many times , never typed the recipe and compiled it , so today decided to make it again , my recipe is totally inspired by Shireen anwar recipe , I do few changes to suit my family taste.I have reduced the amount of green chillies, you can adjust the spice level according to your taste .
This biryani is very easy to make if you do little preparation ahead of time like frying onions and potatoes and taste wise , it was liked by all as the rice is full of flavours and best part is everyone wanted potatoes , so promised kids that next time will add more of it .


  • Rice – 4 cups  (boiled with whole garam masala n salt)
    Chicken – 1 ( cut into 12 pieces )
    Potato – 4 ( cut into roundels and
    Tomato – 4 (sliced)
    onion – 4 large (sliced and fried in oil into light brown and keep aside )
    Ginger and Garlic paste – 2 tbsp
    Curd – 250gm or 1 cup
    Oil – 3/4 cup ( you can add little ghee )
    Red chilli powder – 1tbsp
    Coriander powder – 2tbsp
    Turmeric powder – 1/2 tsp
    Dried plums – 10 ( washed n soaked in a little water)
    Cinnamon stick 2 pieces
    Black Cardamom -2
    Black cumin – 1tsp
    Green Cardamom – 4
    Salt to taste
    Lemon juice – 2
    Chopped Mint – 1/3cup
    Chopped Coriander leaves – 1/2 cup
    Orange colour ( 2 pinch ) mixed with milk  – 3 tbsp
    Make paste of
    Green chilies – 3
    Coriander leaves – 1/4 bunch


  1. . Add oil in a frying pan , fry potatoes and onions and keep aside
  2. In another deep bottom dish , add the remaining oil , add the whole garam masala then add the grind masala of chilies and coriander and Ginger garlic paste , fry for a minute and then add the chicken pieces and salt , for till the oil comes out ( 10 minutes )
  3. Add the chopped tomatoes and the spice powders and cook for another 5 minutes then add fried onions ( keep little for garnishing ) and then add curd and fried potatoes and dried plums cook in slow flame till oil comes out ( another 5 to 7 minutes)
  4. Add chopped coriander and mint . keep aside till you layer the biryani.

Cooking the rice

  1. In biryani most important is cooking of rice.soak the rice for half an hour ,as you are cooking chicken.
  2. Keep a vessel with water to boil ,add salt little extra and add black cumin .you can add two cut lemon after removing juice as it doesn’t allow rice to stick to each other( chefs tip) .
  3. As water is boiling,then add rice , cook till its half done….important not to over cook rice ,it will take 7 mts for the rice to get half cooked as rice keeps cooking even after it is strained due to the heat trapped between the rice.

Layering the rice and gravy

  1. In this biryani , Add rice at the bottom , followed the gravy  along with chicken pieces and brown onions and then repeat the layer one more time then sprinkle some more coriander and mint add  colour mix in milk
  2. Cover with aluminum foil and do not mix it…cook in slow flame for 20mts ,you can see the steam coming out of the rice ( once steam comes means the rice is ready )

Serve hot with onion raita( chopped onion and green chillies in curd)
I took 35 minutes to make the Biryani gravy
Happy cooking

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