Sindhi Biryani
Dive into the rich, aromatic world of Sindhi Biryani, a classic South Asian rice dish that promises layers of bold flavors and irresistible textures. This traditional biryani combines fragrant basmati rice, tender chicken, and a medley of exotic spices like cinnamon, cloves, and cardamom, all brought together with a luscious yogurt-based masala. What sets Sindhi Biryani apart is its signature addition of tender potatoes and vibrant garnishes of fried onions, fresh coriander, and mint, giving it a unique depth of flavor. Finished with saffron-infused milk for a luxurious touch, this one-pot masterpiece is slow-cooked for perfectly steamed layers that meld beautifully. Perfect for festive gatherings or an indulgent family dinner, serve Sindhi Biryani with cooling raita or a crisp salad for a meal that will transport your taste buds straight to the heart of Sindh.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 1 kg Chicken (cut into pieces)
- 1 cup Plain yogurt
- 3 medium Onions (thinly sliced)
- 3 medium Tomatoes (chopped)
- 3 small Potatoes (peeled and halved)
- 2 tablespoons Ginger-garlic paste
- 5 whole Green chilies (slit)
- 1 cup Fresh coriander leaves (chopped)
- 1 cup Fresh mint leaves (chopped)
- 0.5 cup Oil or ghee
- 2 tablespoons Biryani masala
- 1 teaspoon Cumin seeds
- 1 inch Cinnamon stick
- 3 whole Cloves
- 2 whole Bay leaves
- 1 whole Black cardamom
- 3 pods Green cardamom
- 1 tablespoon Salt
- 1 teaspoon Red chili powder
- 1 teaspoon Turmeric powder
- 8 cups Water
- 0.25 teaspoon Saffron threads (optional)
- 2 tablespoons Warm milk (for saffron)
Instructions
Rinse the basmati rice under running water until the water runs clear. Soak the rice in water for 20 minutes, then drain and set aside.
Heat the oil or ghee in a large pot over medium heat. Add cumin seeds, cinnamon stick, cloves, bay leaves, black cardamom, and green cardamoms. Sauté for 1 minute until aromatic.
Add the sliced onions and sauté until golden brown. Remove half of the fried onions and set aside for garnishing.
Add the ginger-garlic paste to the pot and sauté for another minute. Then, add the chicken pieces and cook until they start browning.
Add the chopped tomatoes, yogurt, biryani masala, red chili powder, turmeric powder, and salt. Stir well to combine.
Cover and cook the chicken mixture on low heat for 20–25 minutes, stirring occasionally, until the chicken is tender and the oil separates.
In a separate pot, bring 8 cups of water to a boil. Add 1 tablespoon of salt to the water. Add the soaked and drained rice and cook until the rice is 70% cooked. Drain the rice and set aside.
In a small bowl, soak the saffron in warm milk and set aside for later use.
Layer half of the partially cooked rice over the chicken mixture in the pot. Sprinkle half of the coriander and mint leaves, green chilies, and fried onions over the rice. Repeat the layering process with the remaining rice and garnishes.
Drizzle the saffron-infused milk over the top layer of rice. Cover the pot tightly with a lid to trap steam. You can seal the edges with dough if desired.
Cook the layered biryani on low heat for 20 minutes to allow the flavors to meld and the rice to finish cooking. Turn off the heat and let the biryani rest, covered, for another 10 minutes.
Gently mix the biryani layers before serving to distribute flavors. Serve hot with raita or a fresh salad.
Nutrition Facts
Calories |
5000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.8 g | 347% | |
| Saturated Fat | 58.8 g | 294% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 897 mg | 299% | |
| Sodium | 8753 mg | 381% | |
| Total Carbohydrate | 324.3 g | 118% | |
| Dietary Fiber | 58.6 g | 209% | |
| Total Sugars | 65.0 g | ||
| Protein | 337.1 g | 674% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2196 mg | 169% | |
| Iron | 68.4 mg | 380% | |
| Potassium | 10120 mg | 215% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
