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sindhi biryani recipe

Sindhi Biryani

Sindhi Biryani is the most popular dish of Sindhi cuisine. If you are craving masala wali spicy chicken biryani with potato (aloo) then this recipe is for you. It is extremely exciting for me to cook this biryani as it's full of vibrant colors and literally I was starving due to the heady aroma of steaming biryani rice.
4 from 3 votes
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Course: Main Course, Rice
Cuisine: Pakistani
Keyword: sindhi biryani
Prep Time: 15 minutes
Cook Time: 45 minutes
1 hour
Total Time: 1 hour
Servings: 3 Persons
Calories: 449kcal
Author: Hinz
Cost: $2


  • 600 gms Chicken
  • 2.5 cups Rice
  • 10 pieces Boiled Potatoe Cubes
  • 1 tbsp Oil
  • 2 sliced Onion
  • 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 Turmeric Powder
  • 1 tsp Coriander Powder
  • 1 tsp Garam Masala Powder
  • 3 Green Chilies
  • ½ bunch Fresh Coriander chopped
  • 50 ml Rose water
  • 2 pinches Biyani food color
  • 1 tbsp Crispy Brown onion
  • 10 Plums (Aloo Bukhara)
  • Salt – To Taste
  • 250 ml Water


  • 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.
  • Spread the soft plums 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’.
  • Steaming (Dum)
  • 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.



For the best result, use basmati rice.
Sindhi biryani is cooked with potatoes it creates a perfect taste with rice and chicken. 
Never cook potatoes for too long.
Use soaked plums (aloo Bukhara). Place aloo Bukhara in lukewarm water for about 30 minutes before use. 
Add lemon slices to make the perfect taste of biryani.


Serving: 500g | Calories: 449kcal