If you’ve been around here for a while, you already know how much I love biryani. I’ve shared a couple of different versions before (chicken and beef), but this Sindhi Biryani is a welcome addition to the collection—and one you’ll want to come back to again and again.
What makes this recipe so special is not just its bold, tangy, and spicy flavor, but also its simplicity. Unlike many biryani recipes where you’re juggling multiple steps—frying onions, sautéing spices, building layers one at a time—this one keeps things streamlined. The gravy comes together in a single pot, with everything cooking together beautifully before being layered with rice and finished to perfection.
Sindhi Biryani itself is known for its fiery spice, vibrant color, and a little tang from yogurt and tomatoes. It’s layered with green chilies, fresh herbs, potatoes, and even aloo bukhara (dried plums). Those dried plums are such a beloved South Asian touch—adding little bursts of sweetness and tartness that balance the heat and surprise you in the most delightful way. They’re one of those ingredients that feel nostalgic and comforting, yet elevate the dish into something truly special.
The end result? A fragrant, flavor-packed biryani with all the depth you’d expect, but far less fuss.
Sindhi Biryani
Ingredients
- 4 medium potatoes, peeled and quartered
- Pinch of powdered yellow food color, optional
- Salt, to taste
Chicken Mixture / Masala
- 2½ – 3 pounds bone-in chicken pieces, skin removed
- 1 cup neutral flavored oil
- 2 tomatoes, sliced
- 1 large onion, sliced
- 2 tablespoons ginger-garlic paste
- 2 tablespoons coriander powder
- 2 teaspoons paprika
- 1 teaspoon red chili powder
- 1 teaspoon turmeric
- 1 teaspoon whole cloves
- ½ teaspoon ground black pepper
- 10 green cardamoms
- 4 black cardamoms
- 1 one-inch piece cinnamon
- Salt, to taste
Rice Layering
- 4 cups parboiled/sela basmati rice, soaked in cold water for 2 hours
- 4 bay leaves
- 1 teaspoon cumin seeds
- Salt, to taste
- ¾ cup full-fat yogurt
- Pinch of powdered orange food color, optional
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground mace
- ⅛ teaspoon Kewra essence (screwpine), optional
- 8 dried plums (aloo bukhara)
- 2 limes, juiced
- 8 thai green chillies
- 2 tomatoes, sliced
- 1 cup chopped cilantro
- 1 cup mint leaves
- ½ cup packaged fried onions
Instructions
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In a small vessel, boil potatoes with salt and yellow food color (if using) until fork tender. Drain and set aside.
Prepare Chicken Masala
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Combine all ingredients (listed under “Chicken Mixture / Masala) in a large vessel (Note: use a vessel large enough to cook the whole dish in; the rice will be added to this pot later). Sautè over medium high heat until the onions and tomatoes have cooked down, and the oil begins to separate from the gravy, about 10 to 15 minutes. Reduce hRemove from heat, add prepared boiled potatoes, and set aside.
Prepare Rice
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Heat water (enough to boil rice in) bay leaves, cumin seeds, and salt in a large vessel over medium-high heat. Once it comes to a boil, add soaked rice (drain before adding), and cook until about 75% cooked through. Drain and set aside.
Assemble
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In a small bowl, whisk together yogurt and orange food color (if using). Set aside.
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In the vessel that the chicken was cooked in, sprinkle nutmeg, mace, Kewra essence (if using), dried plums, lime juice, green chillies, tomatoes, cilantro, and mint. Gently spoon the prepared yogurt mixture over the layers, followed by covering with the prepared rice, and sprinkling fried onions on top.
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If the vessel isn’t heavy bottomed, place it on top of a flat griddle or heat diffuser to help distribute the heat evenly and prevent burning.
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Cover and seal the vessel with a cotton tea towel or aluminum foil, followed by the lid. Cook over medium high heat to build steam, about 5 to 8 minutes. Reduce heat to low until the rice has finished cooking, about 45 to 60 minutes. Remove from heat and gently fluff the rice to mix.
Recipe adapted from Karachi Chefs At Home.
Amazing! My boys LOVE Sindhi biryani and this was a hit! Thank you Henna for the great recipe 😊
So sooo happy to hear this Asi!!