Sindhi Chicken Biryani is a spectacular layered rice dish that hails from the Sindh region of Pakistan, known for its bold flavors and aromatic spices. This biryani features tender marinated chicken pieces and partially cooked basmati rice layered together with fried onions, fresh herbs, and saffron-infused milk, then slow-cooked until every grain is perfumed with spices. What sets Sindhi biryani apart is its generous use of yogurt in the marinade, the addition of potatoes, and the distinctive tangy notes from dried plums or tamarind. The result is a dish that’s rich, complex, and absolutely mesmerizing with its golden rice studded with succulent chicken. Perfect for celebrations, family gatherings, or when you want to create something truly special, this biryani is a labor of love that rewards you with incomparable flavor and texture.
Serving Quantity: 8 servings
Preparation Time: 45 minutes
Cooking Time: 1 hour 15 minutes
Total Time: 2 hours 30 minutes (including marinating time)
Ingredients:
- 3 pounds chicken (cut into pieces)
- 3 cups basmati rice (soaked for 30 minutes)
- 1 cup plain yogurt
- 2 large onions (thinly sliced)
- 4 medium potatoes (peeled and halved)
- 6 cloves garlic (minced)
- 2 tablespoons ginger paste
- 3 large tomatoes (chopped)
- Half cup vegetable oil
- Half cup ghee (or butter)
- 1 tablespoon biryani masala
- 2 teaspoons red chili powder
- 1 teaspoon turmeric powder
- 1 tablespoon garam masala
- 2 teaspoons cumin seeds
- 4 green cardamom pods
- 4 cloves
- 2 bay leaves
- 1 cinnamon stick
- Half cup fresh mint leaves (chopped)
- Half cup fresh cilantro (chopped)
- 4 green chilies (slit)
- Pinch of saffron threads (soaked in quarter cup warm milk)
- 2 tablespoons lemon juice
- Salt to taste
Nutrition Information (Per Serving):
- Calories: 625
- Protein: 38g
- Carbohydrates: 65g
- Fat: 22g
- Sugar: 6g
- Sodium: 485mg
- Fiber: 4g
- Cholesterol: 115mg
- Iron: 4mg
1. Marinate the Chicken
In a large bowl, combine the chicken pieces with yogurt, ginger paste, half the minced garlic, one teaspoon of red chili powder, turmeric powder, half the biryani masala, lemon juice, and one teaspoon of salt. Mix everything together thoroughly, making sure each chicken piece is well coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least one hour, or up to 8 hours for deeper flavor. The yogurt tenderizes the chicken while the spices infuse it with flavor. This marinating step is crucial for authentic, flavorful biryani.
2. Fry the Onions
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the thinly sliced onions and fry them, stirring occasionally, for 15 to 20 minutes until they turn deep golden brown and crispy. This requires patience but is essential for biryani’s signature flavor. Once perfectly browned, use a slotted spoon to transfer the onions to a paper towel-lined plate, leaving the oil in the pot. Reserve half the fried onions for layering and set the rest aside for garnish. These crispy onions add sweetness, texture, and that authentic biryani taste.
3. Fry the Potatoes
In the same oil used for onions, fry the potato halves over medium heat for 8 to 10 minutes, turning occasionally, until they develop a golden crust on all sides. They don’t need to be fully cooked through, just nicely browned. Remove the potatoes with a slotted spoon and set aside. The potatoes will finish cooking with the biryani and absorb all the wonderful flavors while adding heartiness to the dish.
4. Cook the Chicken Masala
Remove most of the oil from the pot, leaving about three tablespoons. Add the cumin seeds, cardamom pods, cloves, bay leaves, and cinnamon stick. Let them sizzle for 30 seconds until fragrant. Add the remaining minced garlic and chopped tomatoes. Cook for 5 to 6 minutes until the tomatoes break down and become soft. Add the marinated chicken along with all the marinade. Stir well to combine. Add the remaining red chili powder, biryani masala, and garam masala. Cook on medium-high heat for 15 to 20 minutes, stirring occasionally, until the chicken is about three-quarters cooked and the oil separates from the masala. The mixture should be thick and fragrant.
5. Parboil the Rice
While the chicken cooks, bring a large pot of water to a rolling boil. Add two tablespoons of salt to the water. Drain the soaked basmati rice and add it to the boiling water. Cook for exactly 5 to 6 minutes until the rice is about 70 percent cooked. The grains should still have a firm center when you bite into them. This is crucial because the rice will finish cooking during the layering and steaming process. Drain the rice immediately in a colander and set aside. Don’t rinse the rice after draining.
6. Layer the Biryani
Spread half of the reserved fried onions over the chicken masala in the pot. Add the fried potatoes, nestling them into the chicken. Sprinkle half of the chopped mint and cilantro over the chicken layer. Add the slit green chilies for heat. Now carefully spread the parboiled rice evenly over the chicken layer, creating a uniform covering. Don’t press down or stir. Drizzle the saffron-infused milk over the rice in a decorative pattern. The saffron creates beautiful golden streaks and adds aroma. Sprinkle the remaining fried onions, mint, and cilantro on top. Dot the surface with small pieces of ghee or butter.
7. Steam the Biryani (Dum Cooking)
Cover the pot with aluminum foil, pressing it down around the edges to seal in the steam. Place the lid tightly over the foil. This double seal is important for proper steaming. Cook on high heat for 3 to 4 minutes until you see steam escaping. Then reduce the heat to the lowest setting possible. Let the biryani cook undisturbed for 30 to 35 minutes. This slow steaming process is called dum, and it allows the rice to finish cooking while absorbing all the flavors from the chicken and spices below. If you have a heat diffuser, place it under the pot to prevent burning. After 30 minutes, turn off the heat and let the biryani rest for 5 minutes without opening the lid.
8. Serve the Biryani
Remove the lid and foil carefully, tilting away from you to avoid the steam. The biryani should look magnificent with golden rice on top. Use a large serving spoon to gently dig down to the bottom and scoop out portions that include both rice and chicken. Serve the biryani on a large platter or individual plates, making sure each serving has chicken, potatoes, and rice. Garnish with additional fried onions, fresh herbs, and serve with cooling raita, sliced cucumbers and onions, or a tangy salad on the side.
Tips for Perfect Sindhi Chicken Biryani
Use aged basmati rice for the best results. Rice that’s been aged for at least a year has less moisture and produces separate, fluffy grains. Soak the rice for exactly 30 minutes before cooking. Don’t skip the soaking as it ensures even cooking and longer grains. The key to perfect biryani is not overcooking the rice during parboiling. It should be very firm with a bite when you drain it. Test a grain between your fingers after 5 minutes. For authentic flavor, use ghee instead of butter. Ghee has a nuttier taste and higher smoke point that’s traditional in biryani making. The dum or steaming process should be done on the lowest heat possible. If your stove doesn’t go low enough, use a heat diffuser or place the pot on an upturned tawa or griddle. Make sure your pot has a heavy bottom to prevent burning during the long steaming process. A traditional handi or Dutch oven works best. You can seal the lid with a rope of wheat dough pressed around the rim for an even tighter seal. This is traditional and keeps all the steam and aroma locked in. Add dried plums or a tablespoon of tamarind paste to the chicken masala for the authentic Sindhi tangy flavor that distinguishes this biryani from other regional styles. Don’t stir the biryani after layering until you’re ready to serve. Stirring breaks the rice grains and ruins the texture. Use a fork or flat serving spoon when serving. This biryani tastes even better the next day as the flavors continue to develop. Store in the refrigerator and reheat gently with a splash of water. For a richer version, add boiled eggs that have been fried until golden along with the potatoes in the layering step. Leftover biryani can be transformed into biryani balls or cutlets. Mix with beaten egg, form into patties, and pan-fry until crispy. Make extra fried onions and store them in an airtight container. They’re perfect for topping various dishes and save time for your next biryani. If cooking for a crowd, this recipe doubles easily. Just use a larger pot and increase the dum cooking time by 10 minutes.
