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Authentic Sindhi Biryani served on a dining table with raita, onion salad, papad, lemon wedges, and traditional accompaniments, presented by a Sindhi housewife.
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Sindhi Biryani Recipe | Authentic Sindhi Chicken Biryani | Traditional Dum Biryani

Sindhi Biryani is a traditional layered rice dish originating from the Sindh region. It is prepared with marinated chicken or mutton, aromatic basmati rice, potatoes, yoghurt, tomatoes, fresh herbs, and a blend of fragrant spices. The dish is known for its distinctive tangy taste, vibrant colour, and rich aroma.
Unlike Lucknowi Biryani, which is subtle and delicate, or Hyderabadi Biryani, which focuses on intense dum cooking, Sindhi Biryani offers a balanced combination of spice, tanginess, and aroma.
Course Main Course
Cuisine Biryani, Indian, Sindhi
Keyword Authentic Sindhi Biryani, Basmati Rice Biryani, Chicken Biryani Recipe, Dum Biryani Recipe, Homemade Sindhi Biryani, Pakistani Sindhi Biryani, Sindhi Biryani Recipe, Sindhi Chicken Biryani, Spicy Chicken Biryani, Traditional Sindhi Biryani
Prep Time 40 minutes
Cook Time 1 hour
Marination Time 1 hour
Total Time 2 hours 40 minutes
Servings 6 People
Calories 640kcal
Author Madhu Savara
Cost NA

Equipment

  • Heavy-bottomed biryani potLarge stockpotMixing bowlColanderMeasuring cups and spoonsSharp knifeChopping boardWooden spatula

Ingredients

  • For Marination
  • 1 kg chicken bone-in
  • 1 cup thick yogurt
  • 2 tablespoons ginger paste
  • 2 tablespoons garlic paste
  • 2 teaspoons red chilli powder
  • 1 teaspoon turmeric powder
  • 2 teaspoons coriander powder
  • 1 teaspoon garam masala
  • Juice of 1 lemon
  • Salt to taste
  • For Rice
  • 750 g aged basmati rice
  • 4 litres water
  • 4 bay leaves
  • 6 green cardamoms
  • 6 cloves
  • 1 cinnamon stick
  • 1 tablespoon salt
  • For Masala
  • 4 tablespoons cooking oil
  • 2 tablespoons ghee
  • 3 large onions sliced
  • 3 tomatoes chopped
  • 3 medium potatoes peeled and halved
  • 4 green chillies
  • ½ cup mint leaves
  • ½ cup coriander leaves
  • For Layering
  • 1 cup fried onions
  • Saffron soaked in warm milk
  • 1 tablespoon kewra water
  • Additional mint and coriander leaves

Instructions

  • Step 1: Marinate the Chicken
  • Combine chicken, yoghurt, ginger paste, garlic paste, chilli powder, turmeric, coriander powder, garam masala, lemon juice, and salt. Mix thoroughly and marinate for at least one hour.
  • Step 2: Prepare the Rice
  • Wash the basmati rice until the water runs clear. Soak for 30 minutes. Boil water with whole spices and salt. Cook the rice until approximately 70 per cent done and drain immediately.
  • Step 3: Prepare the Masala
  • Heat oil and ghee in a heavy-bottomed pot. Fry onions until golden brown. Add tomatoes and cook until soft. Stir in green chillies and potatoes. Cook for 5 minutes.
  • Add the marinated chicken and cook until the chicken is almost done. Mix in mint and coriander leaves.
  • Step 4: Layer the Biryani
  • Spread the chicken mixture evenly. Add a layer of partially cooked rice. Sprinkle fried onions, saffron milk, mint, coriander, and kewra water.
  • Step 5: Dum Cooking
  • Seal the pot tightly. Cook on low heat for 25–30 minutes. Allow the biryani to rest for 10 minutes before opening.
  • Step 6: Serve
  • Gently fluff the rice and serve hot.

Notes

Tips and Variations
 

Serving Suggestions

Serve Sindhi Biryani with:
  • Boondi raita
  • Onion and cucumber salad
  • Mirchi ka salan
  • Roasted papad
  • Lemon wedges
  • Pickled onions

Tips for Perfect Sindhi Biryani

  • Use aged basmati rice for long grains.
  • Marinate the chicken thoroughly.
  • Do not overcook the rice before layering.
  • Cook on low heat during dum.
  • Use fresh mint and coriander leaves.

Variations

Sindhi Mutton Biryani

Replace chicken with mutton and increase cooking time accordingly.

Festive Sindhi Biryani

Add dried plums (aloo bukhara) for additional sweetness and complexity.

Extra Spicy Version

Increase green chillies and red chilli powder according to taste.