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Sindhi Biryani

Dedicated To Biryani Lovers
Sindhi Biryani
Sindhi Biryani
  • Prep time
  • Cooking time
  • Serves5 Person(s)
  • CategoryNon-Veg
  • Cuisine TypeBiryani, Homestyle Cooking
  • Good for Lunch

About this recipe

Sindhi Biryani is a special biryani originating from the Sindh province of Pakistan. It is one of the most consumed dish of Pakistan cuisine. It is often made with goat or lamb, but when I found this recipe, I wanted to have it immediately, and so I prepared with chicken which was available by that time at home. This biryani was delicious, still keeps me drooling. Soon have to try with goat, because there is a special taste for goat meat compared to chicken. The spiciness along with the tanginess of dried black raisins was awesome. But actually in this recipe, they use dried plums/prunes, since I don’t have prunes at home I substituted it with Black Raisins and soon I will come up with authentic version of sindhi biryani. Let us move on to the recipe…

Ingredients for Sindhi Biryani

  • Chicken – 500 gm
  • Basmathi / Long grain rice – 2 ½ cups
  • Saffron threads – few strands
  • Milk – 1 cup
  • Cinnamon sticks 1” inch – 2 nos
  • Cardamom – 4 nos
  • Cloves – 6 nos
  • Bay leaf – 2 nos
  • Star Anise – 3 nos
  • Shajeera – ½ tsp
  • Big onions – 3 nos
  • Tomatoes – 2 nos
  • Green chili – 1 no
  • Black Raisins – 75 gm
  • Mint + Coriander leaves – 1 cup
  • Yogurt / Curd – ½ cup
  • Red chili powder – 1 ½ tsp
  • Coriander powder – 3 tsp
  • Cumin powder – 2 tsp
  • Turmeric powder – ½ tsp
  • Garam masala – 1 tsp
  • Ginger-garlic paste – 2 tbsp
  • Salt to taste
  • Clarified butter/Ghee – 2 tbsp
  • Oil – 2 tbsp

How to cook Sindhi Biryani

  1. Peel and thinly slice the onions (lengthwise). Slit the green chilies into two equal halves. Finely chop the coriander and mint leaves.
  2. Clean and chop the chicken to medium pieces. Wash and drain the water from the rice, keep it aside.Boil the milk and soak the saffron strands to the milk.
  3. Mix chili powder, turmeric powder, coriander powder, and cumin powder and garam masala to a fine paste by adding little water.
  4. In a heavy bottomed kadhai, pour in 3 litres of water, add in 2 nos of star anise, a bay leaf, a cinnamon stick, 4 nos of cloves, 3 nos of cardamom pods, few strand of mint leaves and bring it to boil.
  5. Add in the rice and cook until it’s 75% done. Drain the rice and keep it aside.
  6. In another heavy bottomed vessel, add in the ghee/clarified butter and cook the thinly sliced onions, wait until they turn dark brown in color.
  7. Drain the ghee/clarified butter and remove ¾ portion of the fried onions to a plate.
  8. Pour in the oil and add in the black raisins, leftover cloves, cinnamon, cardamom, bay leaf, star anise along with the fried onions and cook for 2 mins.
  9. Add in the green chilies, ginger-garlic paste along with the leftover mint and coriander leaves and cook until they turn dark green in color.
  10. Add in tomatoes and cook until they turn mushy.
  11. Pour in the mixed spice paste and cook for few mins, until the gravy turns dark red in color or until the oil separates.
  12. Add in the chicken pieces along with little salt and cook for 5 mins.
  13. Pour in the yogurt/curd and cook for few mins.
  14. Pour in 1 ½ cups of water, cover and cook until the chicken is cooked.
  15. Now spread the steamed rice over the gravy and spread the reserved fried onions over the rice.
  16. Pour in the milk soaked with saffron thread to the top of the rice and cover the vessel with airtight lid or cover it with a plate and place a weight over the plate, so that the aroma never escapes.
  17. Keep in medium flame for 15 mins. Gently remove the lid and give a stir.


Serve hot with any raita, egg and chicken kebab. I have served it with raita and egg.

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