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Pakistani

Sindhi Biryani

A deeply spiced Pakistani biryani layered with tender chicken, potatoes, tomatoes, yogurt, mint, green chilies, and tangy dried plums. The rice is finished on dum so the masala perfumes every grain while the layers stay distinct.

Sindhi Biryani — Pakistani — ChefSnap
25 minsPrep
55 minsCook
3Serves
MediumDifficulty
760 kcal per serving34g protein 82g carbs 32g fat
Watch it made — Sindhi BiryaniWatch it madeBaBa Food RRC · 13:34

Ingredients

Method

  1. Rinse the basmati rice until the water runs mostly clear, then soak it in fresh water for 30 minutes.
  2. Heat the oil or ghee in a heavy pot and fry the sliced onion over medium heat until deep golden brown; remove half for layering and leave half in the pot.
  3. Add the chicken to the pot with the remaining fried onion and sear for 3 to 4 minutes.
  4. Add ginger-garlic paste, red chili powder, turmeric, coriander powder, cumin seeds, 1 tsp salt, and the chopped tomato, then cook until the tomato softens and the oil begins to separate.
  5. Whisk the yogurt until smooth, lower the heat, stir it into the chicken, and cook for 5 minutes.
  6. Add the potato, dried plums, half the mint, half the coriander, and the slit green chilies, then cover and cook on low heat until the chicken is tender and the potato is just cooked, about 18 to 22 minutes.
  7. Uncover the masala and cook briefly until it is thick and glossy, with only a little gravy left.
  8. Bring a separate pot of water to a boil with the bay leaf, cloves, green cardamom, black cardamom, cinnamon, black peppercorns, shahi zeera, and remaining 1/2 tsp salt.
  9. Drain the soaked rice, add it to the boiling spiced water, and cook until the grains are about 70 percent done, then drain immediately.
  10. In a clean heavy pot, spread a thin layer of chicken masala, add a layer of rice, then repeat with the remaining masala and rice.
  11. Top with the reserved fried onion, remaining mint and coriander, lemon slices, garam masala, kewra water, and the yellow color or saffron milk.
  12. Cover tightly with a lid, sealing with foil or dough if needed, and place on very low heat for 20 minutes to steam on dum.
  13. Rest the biryani off the heat for 10 minutes, then gently lift and mix from the sides so the rice stays long and the layers remain marbled.

Common questions

Can I substitute chicken with another protein in Sindhi Biryani?

Yes—bone-in lamb works well but needs a longer simmer, usually 45 to 60 minutes before layering rice. Boneless chicken cooks faster but can dry out, so reduce the simmer time and keep the masala a little looser.

When should I add the rice and how do I avoid overcooking it?

Add the soaked rice only after the chicken masala is cooked and fragrant. Parboil the rice until about 70% done, then layer and finish on low heat so the grains stay separate and don’t turn mushy.

What are the most common mistakes when making this biryani?

The biggest mistakes are under-browning the onions, adding yogurt over high heat, and overcooking the potatoes. Also avoid too much water in the masala; Sindhi biryani should be moist, not soupy, before layering.

How should I store leftovers and reheat them without drying out the rice?

Cool the biryani quickly, refrigerate in an airtight container, and eat within 3 days. Reheat gently with a splash of water or broth covered on low heat, or microwave covered to trap steam and soften the rice.

What should I serve with Sindhi Biryani?

Serve it with raita, sliced onions, lemon wedges, and a simple salad. A cooling yogurt raita balances the heat and tang, while extra lemon and fresh herbs brighten the rich spiced chicken and potatoes.