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Chicken Sindhi Biryani Recipe

Chicken Sindhi Biryani Ingredients

  • 1-1 1/2 kg mutton
  • 1 kg basmati rice (soaked in water for atleast 1/2 an hour)
  • 1/2 kg potato (cut into large chunks)
  • 1/2 kg tomato (chopped)
  • 250 g yogurt
  • 1 teaspoon red chili powder
  • 4 teaspoons salt
  • 3 medium onions
  • 2 teaspoons garlic paste (Lehsan)
  • 2 teaspoons ginger (Adrak)
  • 8 green cardamoms (Chhoti Ilaichi)
  • 4 black cardamom pods (Bari Ilaichi)
  • 10 cloves (Laung)
  • 10 pieces black pepper (Kali Mirch)
  • 1 teaspoon cumin seed (Zeera)
  • 1 cinnamon stick (Dalchini)
  • 2 bay leaves (Tez Patta)
  • 250 g oil
  • 6 green chilies
  • 2 tablespoons coriander leaves (Dhaniya)
  • 2 tablespoons mint leaves (Podina)
  • 2 pinches yellow food coloring
  • 10-15 prunes (Aaloobukharay)
  • 3 teaspoons salt
  • 3 bay leaves
  • 3 cinnamon sticks
  • 2 black cardamom pods

How to make Chicken Sindhi Biryani

  • Slice the onion and fry it in oil until it is light brown. Take out 1/4 of it and keep aside.
  • Add Garlic (Lehsan), Ginger (Adrak), tomatoes, prunes (Aaloobukharay), salt, chili powder, cloves, cardamoms, Black Pepper, (Kali Mirch), Cumin Seeds (Zeera), and cinnamon to the remaining fried onions.
  • Fry this until the tomatoes are tender and the water is dry.
  • Then add meat, yogurt and water (if desired) and cook on medium heat until the meat is tender and the water has evaporated.
  • On other side boil the potatoes until they’re half cooked.
  • Now, add green chillies, mint, coriander leaves, and the half boiled potatoes to the meat. Simmer for 2, 3 minutes. Your meat curry is done.
  • Boil the rice with salt, bay leaves, cinnamon sticks and black cardamom and drain the water off when the rice is half done.
  • Layer the curry with the rice in a pot in one on one layers. Sprinkle the food color, fried onions, and chopped mint leaves on top of the last layer.
  • Close the lid tightly making sure no steam passes out of the pot and cook on low heat until the rice is done.
  • Gently mix it before serving.
  • Serve with Raita.

Prep Time: 30 min
Cook Time: 1½ hours
Serves: 6-8

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