How To Make Sindhi Chicken Biryani Recipe

The Sindhi biryani is the recipe made up of the special meat and rice which is originating from the Sindh region in Pakistan. This is one of the most consumed dishes of the Sindh cuisine and Pakistani cuisine. Because of the popularity of this dish, it is served in almost all flights of Pakistan International Airlines. Mostly for the Sindhi biryani beef, lamb, chicken, fish, and vegetables are used as the main ingredient with the rice. Nowadays the Sindh food is popular in many countries and India is a big fan of this cuisine especially the north-western region of India which contains Hindu Sindhi's. 

Sindhi Chicken Biryani Recipe

Ingredients needed  for Biryani:

• 2 cup Basmati rice.
• 1/2 kg chicken. 
• 1 tsp turmeric powder. 
• 1 tsp red chili powder. 
• 1 tsp garam masala powder 
• 1 tsp garlic paste. 
• 1 tsp ginger paste. 
• 1 cup yogurt. 
• 2 tsp mustard oil.
• 4 tsp ghee. 
•  1 tsp cumin.
• 1 medium stick cinnamon. 
•  5 cardamoms.
• 6 cloves. 
• 3 medium onions. 
• 1 large potato. 
• 4 green chilies(chopped).
• Fresh mint leaves.
• Saffron.

Also See: Bombay Style Chicken Biryani Recipe

Directions for Cooking Sindhi Biryani:

1. Cut the onion and fry it until it turns golden brown color. Take out 1/3 of it and keep it aside.
2.  In the remaining fried onion add ginger garlic paste, red chili powder, cloves, cardamom, black pepper, cumin, cinnamon and bay leaves in it.
3.  Fry this properly and while doing this stir it regularly.
4. Now add chicken and yogurt with little water and cook on medium heat until meat is tender and water gets evaporated.
5. On the other hand, boil the potato. Make sure that the potato and chicken did not get fully cooked.
6. After potato gets half cooked add coriander, mint leaves and chilies and simmer it for 2-3 minutes. Use this is as curry for chicken.
7. Wash the rice and soak it in water for at least an hour. Then half cook the rice with bay leaves, black cardamom, cinnamon sticks and salt as per taste. Then drain the water off.
8. Take a pot and make the layer of rice and then curry, chicken and again the rice. Sprinkle the saffron soaked in the milk and fried onion on it.
9. Seal the pot with airtight and put it on low heat until the chicken and rice get fully cooked.
10. Here your biryani gets ready. Mix it properly and serve with raita.

Serving suggestions

•  serve this biryani with onion tomato raita or boondi raita.

More chicken recipes

• Chicken 65 recipe.
• Chicken cheese roll recipe.
• Chicken Marsala recipe.