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Sindhi Biryani

Name: Sindhi Biryani
Total time: 90 min
Yield: Serves 4
Cuisine: Pakistan
Ingredients: 400g Basmati rice; 600g Chicken Thigh; 2 Potato; 2 Onion; 2 Tomato; 150g Yogurt; 6 Prunes; 3 cloves Garlic; 1 knob Ginger; 2 tsp Garam masala; 1 tsp Chili powder; 1/2 tsp Turmeric; A pinch Saffron; 5 tbsp Vegetable Oil; 2 tsp Salt; A pinch Mint Leaves; 2L Water

Rice

⏱ 90 min

👥 Serves 4

Difficulty ⭐⭐⭐

Spiced chicken, potatoes, and prunes layered with rice — the biryani of Sindh in southern Pakistan.

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📖 The Story Behind This Dish

Sindhi biryani is the biryani loved in Sindh province in southern Pakistan, especially Karachi. It's spicier than other regional versions and is distinguished by potatoes and aloo bukhara (dried prunes). Chicken cooked with spices and yogurt is layered with parboiled rice and steamed. It's essential at weddings and celebrations.

🌆 Where it's eaten: At a Karachi wedding, the lid comes off a huge pot and layered yellow-and-white rice is heaped onto platters for the guests.

🥕 Ingredients (serves 4)

Basmati rice 400g
Chicken Thigh 600g
Potato 2
Onion 2
Tomato 2
Yogurt 150g
Prunes 6
Garlic 3 cloves
Ginger 1 knob
Garam masala 2 tsp
Chili powder 1 tsp
Turmeric 1/2 tsp
Saffron A pinch
Vegetable Oil 5 tbsp
Salt 2 tsp
Mint Leaves A pinch
Water 2L

👩‍🍳 Instructions

Rinse the rice and soak in water for 30 minutes.
Heat oil in a pot, shallow-fry the sliced onion until dark brown, and remove half.
To the remaining onion add grated garlic and ginger, chicken, tomato, yogurt, spices, and 1 tsp salt, add the potatoes and prunes, and simmer 20 minutes.
Boil the rice in plenty of water with 1 tsp salt until 70% done and drain.
Layer the rice over the chicken and top with saffron dissolved in hot water, the reserved onion, and mint.
Cover and steam on the lowest heat for 20 minutes, then fold gently and serve.

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