How to make Sindhi Biryani - Fragrant basmati rice cooked with chicken and spices.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Basmati Rice (बासमती चावल), Chicken On Bone

Cuisine : Sindhi

Course : Rice

Sindhi Biryani Recipe Card

Sindhi Biryani

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Sindhi Biryani checkout Jeera Rice, Jodhpuri Vegetable Pulao, Vegetable Biryani, Erra Sadam . You can also find more Rice recipes like Pumpkin Risotto, Green Rice, Raw Mango Rice, Sweet Rice With Fruits.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Sindhi Biryani Recipe

  • Basmati Rice soaked 1 1/2 cups

  • Chicken On Bone cut into small pieces on the bone 500 grams

  • Chicken kheema 1/4 cup

  • Salt to taste

  • Turmeric powder 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Garlic paste 1 tablespoon

  • Ginger paste 1 tablespoon

  • Yogurt 1 cup

  • Mustard oil 2 tablespoons

  • Ghee 4 tablespoons

  • Cumin seeds 1 teaspoon

  • Cinnamon 1 inch stick

  • Black cardamoms 2

  • Green cardamoms 5

  • Cloves 6

  • Onions sliced 3 medium

  • Potato cut into ½ inch cubes 1 large

  • Green chillies chopped 4

  • Fresh mint leaves chopped 2 tablespoons

  • Saffron (kesar) mixed in 2 tablespoons milk 8-10 strands


Step 1

Add salt, turmeric powder, red chilli powder, garam masala powder, garlic paste and ginger paste to the chicken and mix. Add yogurt and mustard oil and mix and leave to marinate.

Step 2

Heat ghee in a deep non-stick pan. Add cumin seeds, cinnamon, black cardamoms, green cardamoms, cloves and onions and sauté. Add chicken kheema and stir and continue to sauté. Break the kheema lumps with the ladle as you sauté.

Step 3

Add potato and sauté on high heat for a couple of minutes. Add salt, green chillies and chicken and stir well. Add mint leaves and rice and stir to mix well.

Step 4

Add three cups of water and mix. When the mixture comes to a boil, reduce heat and add saffron milk. Cover and cook till both the rice and chicken are cooked.

Step 5

Serve hot.