Sindhi Chicken Biryani
A flavorful and aromatic Sindhi chicken biryani recipe, made with tender chicken, fluffy rice, and a blend of spices.
2h8Servings
Nutrition
772kcal
26gProtein
81gCarbs
39gFat
Ingredients
BIRYANI MASALA
Onion
4 pieces
Garlic
3 tbsp
Ginger
3 tbsp
Green Chili
8 pieces
Tomato
250 g
Whole Spices
1 piece
Cumin Seeds
1 tbsp
Coriander Seeds
1 tbsp
Red Chili Powder
1 tbsp
Turmeric Powder
1 tsp
Biryani Masala
2 tbsp
Salt
To taste
to taste
Nutmeg and Mace Powder
½ tsp
Lemon Juice
4 tbsp
Ghee
1 cup
Yogurt
250 g
Fried Onion
1 piece
Coriander Leaves
½ cup
Mint Leaves
½ cup
Whole Green Chilies
4 pieces
Tomato Slices
1 piece
Kewra Essence
2 tsp
RICE
Basmati Rice
500 g
Water
1000 ml
Salt
1 tbsp
Oil
2 tbsp
Vinegar
3 tbsp
CHICKEN
Chicken
750 g
Potato
500 g
Instructions
1Prepare the Rice
30m
30mSoak Rice
Wash the basmati rice thoroughly and soak it in water for about 30 minutes. Drain the water completely.
Boil Rice
In a large pot, bring 1 liter of water to a boil. Add salt, oil, and vinegar. Add the drained rice and cook until it is about 70-80% done (al dente). Drain the rice and set aside.
2Prepare the Biryani Masala
20m
20mFry Onions
Heat ghee in a wok or large pan over medium-high heat. Add sliced onions and fry until golden brown. Remove half of the fried onions and set aside for garnish.
Sauté Aromatics
Add ginger-garlic paste and sauté for a minute until fragrant. Add chopped tomatoes and green chilies, and cook until tomatoes soften.
Add Spices
Add all the whole spices, ground spices (cumin, coriander, chili powder, turmeric, biryani masala, nutmeg-mace powder), and salt. Sauté for 2-3 minutes until the spices are fragrant and the oil separates.
Add Yogurt and Lemon Juice
Stir in the yogurt and lemon juice. Cook for another 2-3 minutes until the masala is well combined and oil starts to separate.
3Cook the Chicken and Potatoes
25m
25mAdd Chicken
Add the chicken pieces to the masala. Sauté on high heat for about 5-7 minutes until the chicken changes color.
Add Potatoes
Add the cubed potatoes to the pan. Stir well to coat them with the masala.
Simmer
Cover the pan and let it simmer on low heat for about 10-15 minutes, or until the chicken and potatoes are almost cooked through. Stir occasionally.
4Layer and Steam the Biryani
30m
30mLayer the Biryani
In a separate large pot, spread half of the cooked chicken and potato mixture at the bottom. Layer half of the partially cooked rice over it. Sprinkle some fried onions, chopped coriander, mint leaves, and whole green chilies. Repeat the layers with the remaining chicken mixture and rice. Top with the remaining fried onions, herbs, and tomato slices.
Add Liquids
Drizzle the kewra essence and ghee evenly over the top layer of rice. You can also add a little saffron-infused milk or water if desired.
Steam (Dum)
Cover the pot tightly with a lid. You can seal the edges with dough or place a clean kitchen towel over the pot before covering with the lid to ensure no steam escapes. Cook on very low heat (or on a tawa/griddle on low heat) for about 20-25 minutes, allowing the biryani to steam and the flavors to meld.
Rest and Serve
Turn off the heat and let the biryani rest for 10-15 minutes before opening the lid. Gently fluff the rice with a fork, mixing the layers. Serve hot.
Tips
Ensure the rice is only 70-80% cooked before layering to prevent it from becoming mushy during the steaming process.
Adjust the green chilies according to your spice preference.
For a richer flavor, you can add a few drops of kewra essence or rose water to the top layer before steaming.
The 'dum' (steaming) process is crucial for melding the flavors. Ensure the pot is sealed tightly to trap the steam.