Are you craving to have biryani then try this Sindhi Biryani Recipe which is a specialty of Sindhi cuisine and a top-rated dish according to people's demand. In Sindhi recipes, biryani always tempts people due to its special masala and aroma.
If you are in love with South Asian cuisine then you must be familiar with Biryani which is the most famous and demanding rice recipe for lunch and dinner. People love to prepare biryani for their special occasions and other festive moments.
About Recipe?
Biryani can be prepared in different ways by combining meat curry and rice. In Hinz cooking recipes, you can find different types of 'biryani recipes' but I thumb up this recipe due to its special flavor, masala, and spices. It's a 'Chicken Sindhi Biryani' that you can prepare in your kitchen in no time. Its simple, easy and authentic Sindhi biryani recipe is taken from 'Sindhi' cook who is famous to make Sindhi biryani in the interior Sindhi region of Pakistan.
If you like Hyderabadi dum biryani, Bombay biryani, Karachi Biryani or Delhi biryani then you must like the flavor of Sindhi biryani. It's also famous by the name of 'masala wali biryani'.
Recipe Video
In my recipe video, you can watch step by step process to make this biryani with ease and convenience. The recipe language is in Urdu/Hindi to facilitate local people to quickly follow the process.
So join me in my Hinz Cooking kitchen and make this Special Sindhi Biryani recipe.
Making time: 1 hour | Difficulty: Beginners | Language: Urdu/Hindi | Watch Time 5:46
Ingredients
Chicken - 600 gms
Rice - 2.5 Cups
Boiled Potatoe Cubes - 10 Pieces
Oil - 1 Tbsp
Onion - 2 Sliced
Whole Garam Masala:
Green cardamom (6), cinnamon sticks (3×3), black pepper (10), cloves (6), cumin seeds (1 Tsp), Bay leaves (2)
Ginger Garlic Paste - 1 Tbsp
Yogurt - 1 Cup
Tomatoes - 1 Big (chopped)
Red Chili Powder - 1 Tsp
Turmeric Powder - 1 Tsp
Coriander Powder - 1 Tsp
Garam Masala Powder - 1 Tsp
Green Chilies - 3
Fresh Coriander - ½ bunch (chopped)
Rosewater - 50 ml
Biyani food color - 2 pinches
Crispy Brown onion - 1 Tbsp
Plums - 7-10
Salt - To Taste
Water - 250 ml
How to Make
Preparation of Chicken Masala for Sindhi Biryani
- In a pan, pour 1 Tbsp oil and heat it up.
- Add whole garam masala (Black pepper, cloves, bay leaves, green cardamom, cumin seeds) in oil and as it gets aromatic
- Next, add onion sliced and stir the pan to make the onion golden brown.
- Add Ginger garlic paste and cook it for about 3-4 minutes.
- Then add chicken on high temperature and cook for about 5 minutes until the chicken color changes to white/golden
- Now, add spices ( red chili powder, turmeric powder, coriander powder).
- Cook the spices for 5 minutes.
- Add yogurt and stir the pan until the yogurt mixes with curry and turn into gravy form.
- As the oil comes up over the surface of the pan then add tomatoes.
- Mix it well and add water (250 ml).
- Add Garam Masala Powder and salt in curry and mix it well.
- Cover the pan and cook for about 25 minutes to fully cook the chicken.
- After 25 minutes, uncover the pan and check the masala. If it's watery then cook it on the high temperature to evaporate extra water.
- Masala curry should be thick and oil need to float over the curry.
Preparation of Biryani Potatoes
- Take two potatoes, peel the skin and cut the potatoes in cubes.
- Take ½ liter of water and place the cubes in water to boil it.
- Also, add salt and a pinch of yellow food color in the pan.
- On a medium heat, cover the pan for about 25 minutes.
- On a safe side, check it in between to avoid any time of burning.
Preparation of Rice
- Take Basmati rice in a bowl and add wash it with tap water.
- Add water in the bowl to soak the rice for 15 minutes. Do this step.
- In a different pan, add 3-liter water.
- And also add some whole garam masala (cumin seeds, bay leaves, cloves, cinnamon sticks).
- Cook the water for 15 – 30 minutes to make it aromatic.
- Add rice and cook for 7-8 minutes until the rice becomes soft.
- Make sure to cook rice (80%) rest will be done on ‘Dum’ step.
- Drain the water using stainer and keep the rice in the pan.
Biryani Layering Process
- Take a pan and add the half section of rice in the pan.
- Add salt and mix it well using a spoon. (If you added salt during rice boiling then avoid this step).
- Now pour the chicken curry over the 1st layer of rice.
- Then place the remaining rice over the curry as a next layer.
- Adjust salt on 2nd layer.
- Add boiled potatoes over the rice and keep it on side of the pan using the spoon.
- Sprinkle crispy biryani recipe over the rice.
- In a small bowl, add rose water (50 ml) and, biryani food color (yellow) and mix it well.
- Pour the mixture over the biryani to make the dual texture of rice.
- Add green chilies and chopped coriander and mint.
- Also, add a few drops of lemon juice (optional).
- Add green masala (green peppers, mint and fresh coriander).
- Now biryani is ready to set for 'Dum'.
‘Dum’ Step of Biryani
- Fully cover the biryani for 25 minutes.
- Initially turn the flame high for 5 minutes.
- Then slow down the flame and turn to a minimum to produce steam in biryani.
- After 25 minutes, biryani will be ready to serve.
Now Sindhi Biryani is ready to serve with Biryani Raita. It seems like a lengthy recipe but it so simple and easy to cook if you follow the recipe steps in the video.
You can also try this 'Sheer Khurma recipe' to add sweetness to your table along with this Sindhi biryani.
Now you can serve this chicken biryani with ‘biryani raita‘ and the green salad. It’s a simple and easy recipe of biryani that you can easily try even if you are a beginner.
Expert Tips
- Use premium quality basmati rice.
- Always boil rice till 80% and rest of the rice will cook on dum. If the rice boiled 100% then the biryani will be mushy in texture.
- Never steam for long time as it can make biryani mushy.
- Make sure the chicken curry should not be water before adding in rice. It need to show oil in pan and completely cooked.
- Aloo bukhara (dried plums) makes a perfect flavor in biryani so don't skip it.
- Use big pieces of potatoes to add in biryani. Avoid cubes or small pieces.
Serving
As the biryani is a complete meal so you can simply serve it with biryani raita and veg salad. It makes a perfect combination.
If you are arranging a lunch or dinner table with biryani as the main dish then add Shami kabab or Potato kabab along with biryani, salad, and raita.
More Biryani Recipes
Pakistani Chicken Biryani | Hyderabadi Biryani | Mutton Biryani | Beef Biryani | Chicken Tikka Biryani | Chickpea Biryani
Sindhi Biryani
Materials
- 600 gms Chicken – 600 gms
- 2.5 cups Rice – 2.5 Cups
- 10 pieces Boiled Potatoe Cubes – 10 Pieces
- 1 tbsp Oil – 1 Tbsp
- 2 sliced Onion – 2 Sliced
- Whole Garam Masala:
- Green cardamom (6), cinnamon sticks (3×3), black pepper (10), cloves (6), cumin seeds (1 Tsp), Bay leaves (2)
- 1 tbsp Ginger Garlic Paste
- 1 cup Yogurt
- 1 big Tomatoes chopped
- 1 tsp Red Chili Powder – 1 Tsp
- 1 tsp Turmeric Powder – 1 Tsp
- 1 tsp Coriander Powder – 1 Tsp
- 1 tsp Garam Masala Powder – 1 Tsp
- 3 Green Chilies – 3
- ½ bunch Fresh Coriander – ½ bunch chopped
- 50 ml Rose water – 50 ml
- 2 pinches Biyani food color – 2 pinches
- 1 tbsp Crispy Brown onion – 1 Tbsp
- 10 Plums
- Salt – To Taste
- 250 ml Water
Instructions
- Preparation of Chicken Masala for Sindhi Biryani
- In a pan, pour 1 Tbsp oil and heat it up.
- Add whole garam masala (Black pepper, cloves, bay leaves, green cardamom, cumin seeds) in oil and as it gets aromatic
- Next, add onion sliced and stir the pan to make the onion golden brown.
- Add Ginger garlic paste and cook it for about 3-4 minutes.
- Then add chicken on high temperature and cook for about 5 minutes until the chicken color changes to white/golden
- Now, add spices ( red chili powder, turmeric powder, coriander powder).
- Cook the spices for 5 minutes.
- Add yogurt and stir the pan until the yogurt mixes with curry and turn into gravy form.
- As the oil comes up over the surface of the pan then add tomatoes.
- Mix it well and add water (250 ml).
- Add Garam Masala Powder and salt in curry and mix it well.
- Cover the pan and cook for about 25 minutes to fully cook the chicken.
- After 25 minutes, uncover the pan and check the masala. If it’s watery then cook it on the high temperature to evaporate extra water.
- Masala curry should be thick and oil need to float over the curry.
- Preparation of Biryani Potatoes
- Take two potatoes, peel the skin and cut the potatoes in cubes.
- Take ½ liter of water and place the cubes in water to boil it.
- Also, add salt and a pinch of yellow food color in the pan.
- On a medium heat, cover the pan for about 25 minutes.
- On a safe side, check it in between to avoid any time of burning.
- Preparation of Rice
- Take Basmati rice in a bowl and add wash it with tap water.
- Add water in the bowl to soak the rice for 15 minutes. Do this step.
- In a different pan, add 3-liter water.
- And also add some whole garam masala (cumin seeds, bay leaves, cloves, cinnamon sticks).
- Cook the water for 15 – 30 minutes to make it aromatic.
- Add rice and cook for 7-8 minutes until the rice becomes soft.
- Make sure to cook rice (80%) rest will be done on ‘Dum’ step.
- Drain the water using stainer and keep the rice in the pan.
- Biryani Layering Process
- Take a pan and add the half section of rice in the pan.
- Add salt and mix it well using a spoon. (If you added salt during rice boiling then avoid this step).
- Now pour the chicken curry over the 1st layer of rice.
- Then place the remaining rice over the curry as a next layer.
- Adjust salt on 2nd layer.
- Add boiled potatoes over the rice and keep it on side of the pan using the spoon.
- Sprinkle crispy biryani recipe over the rice.
- In a small bowl, add rose water (50 ml) and, biryani food color (yellow) and mix it well.
- Pour the mixture over the biryani to make the dual texture of rice.
- Add green chilies and chopped coriander and mint.
- Also, add a few drops of lemon juice (optional).
- Add green masala (green peppers, mint and fresh coriander).
- Now biryani is ready to set for ‘Dum’.
- ‘Dum’ Step of Biryani
- Fully cover the biryani for 25 minutes.
- Initially turn the flame high for 5 minutes.
- Then slow down the flame and turn to a minimum to produce steam in biryani.
- After 25 minutes, biryani will be ready to serve.
Hinz
Here is famous Sindhi biryani recipe with video to make in your kitchen. If you like Sindhi cuisine then you must like this aloo wali chicken sindhi biryani.