Sindhi Biryani Recipe Authentic Pakistani Style
60
Cook time (min)
1 kg
Chicken
6
Servings
Medium
Difficulty
Ingredients:
For the Rice
Basmati Rice
3 cups, soaked 30 min
Water
Enough to boil rice
Salt
2 tsp
Whole Spices
Bay leaf, cumin, cloves
For the Masala (Gravy)
Chicken
1 kg, cut into pieces
Onion
3 large, sliced
Tomatoes
4 medium, chopped
Yogurt
1 cup, whisked
Green Chilies
6–8, whole
Aloo Bukhara
8–10 pieces
Ginger Garlic Paste
2 tbsp
Oil
1 cup
Red Chili Powder
2 tsp
Coriander Powder
1 tsp
Cumin Powder
1 tsp
Garam Masala
1 tsp
Salt
To taste
Fresh Mint & Coriander
Handful each
Salt
To taste
Fresh Mint & Coriander
Handful each
Step-by-Step Instructions:
Boil the rice
Bring a large pot of water to boil. Add salt and whole spices. Add soaked and drained basmati rice. Cook until 70% done rice should still have a bite. Drain and set aside.
Fry the onions
Heat oil in a large heavy pot. Fry sliced onions until deep golden brown and crispy. Remove half and set aside for garnish.
Make the masala
In the same pot with remaining onions, add ginger garlic paste. Fry for 2 minutes. Add tomatoes and cook until soft and oil separates — about 10 minutes.
Add chicken
Add chicken pieces and all spices. Mix well and cook on high heat for 5 minutes. Add yogurt, green chilies, and aloo bukhara. Cook until chicken is tender and oil rises to the top.
Layer the biryani
Spread half the rice over the masala. Add half the fried onions, fresh mint, and coriander. Spread remaining rice on top. Add remaining garnish.
Dum (steam)
Cover the pot tightly with a lid. Place on the lowest flame for 20–25 minutes. Do not open the lid during this time.
Rest and serve
Gently mix the layers from bottom to top using a flat spatula. Serve hot with raita, salad, and lemon. Enjoy your authentic Sindhi Biryani recipe!
Tips & Tricks:
Aloo Bukhara (dried plums) is the secret ingredient of Sindhi Biryani — never skip it. It gives a slight sourness that makes this biryani truly unique.
Always cook rice only 70% done before layering it finishes cooking during the dum process and stays perfectly fluffy.
Use a heavy-bottomed pot or place a tawa under the pot during dum this prevents the bottom from burning.
The more onions you fry, the richer the biryani flavor will be. Take your time to make them deep golden brow
Frequently Asked Questions:
Q1. What makes Sindhi Biryani different from other biryanis?
Sindhi Biryani is known for its bold spices, green chilies, sour tomatoes, and the unique addition of aloo bukhara (dried plums). It is spicier and more tangy compared to Lahori or Hyderabadi biryani.
Q2. Can I make Sindhi Biryani without aloo bukhara?
You can, but the authentic sour flavor will be missing. If aloo bukhara is not available, you can substitute with a squeeze of lemon juice added to the masala.
Q3. Can I use beef instead of chicken?
Yes! Beef Sindhi Biryani is also very popular. Just increase the cooking time for the meat — beef takes about 45–60 minutes to become tender before layering.
Q4. What to serve with Sindhi Biryani?
Sindhi Biryani is traditionally served with raita, kachumber salad, and green chutney. A squeeze of fresh lemon on top takes it to the next level
Leave a Reply