sindhi biryani recipe
sindhi biryani recipe is a medium Pakistani recipe that serves 5. 620 calories per serving. Recipe by Basit hussain FDS on YouTube.
Prep: 40 min | Cook: 1 hr 20 min | Total: 2 hrs 20 min
Cost: $109.40 total, $21.88 per serving
Ingredients
- 1 kg Ghee (clarified butter, used for frying onions and final topping)
- 1 kg Onion (finely chopped)
- 100 ml Garlic Water (crush 10 cloves of garlic, squeeze juice and dilute with water)
- 1 kg Tomato (chopped)
- 20 g Cumin Seeds (roasted)
- 10 g Black Pepper (whole, lightly crushed)
- 6 pods Green Cardamom Pods (slightly crushed)
- 20 g Cinnamon (ground)
- 6 pods Cloves (ground)
- 100 g Red Chili Powder (adjust to heat preference)
- 500 g Tamarind Pulp (soaked and strained)
- 500 g Dried Plums (Alu Bukhara) (soaked)
- 20 g Salt (to taste)
- 1 kg Chicken Pieces (bone‑in, cleaned and washed)
- 2500 ml Water (plain water for cooking chicken)
- 2 kg Plain Yogurt (full‑fat, well‑stirred)
- 10 g Garam Masala (for yogurt) (approximately 2 teaspoons)
- 120 g Food Color (Biryani Red) (special biryani color, gives characteristic hue)
- 5 drops Kewra Essence (optional aromatic essence)
- 1 kg Basmati Rice (Seela Chawal) (soaked 3 hours, washed thoroughly)
- 5 bunches Mint Leaves (fresh, torn)
- 1 bunch Coriander Leaves (fresh, chopped)
- 100 g Green Chili (slit lengthwise)
- 100 g Ginger (julienned)
- 2 leaves Bay Leaf (for rice water)
Instructions
Brown the Onions
Heat 1 kg ghee in a large pan over medium‑high heat. Add the finely chopped onions and stir continuously until they turn a deep golden brown, about 10 minutes. Adjust the flame to avoid burning.
Time: PT10M
Temperature: medium-high heat
Add Garlic Water and Tomatoes
Stir in 100 ml garlic water followed by the chopped tomatoes. Cook for 5 minutes until the tomatoes soften.
Time: PT5M
Temperature: medium heat
Introduce Whole Spices and Tangy Elements
Add roasted cumin seeds, crushed black pepper, green cardamom pods, ground cinnamon, ground cloves, salt, and 100 g red chili powder. Then mix in the soaked tamarind pulp and dried plums. Cook for 10 minutes, stirring, and add a little water if the masala starts sticking.
Time: PT10M
Temperature: medium heat
Cook the Chicken
Add the cleaned chicken pieces to the masala, toss to coat, then pour in 2.5 L water. Bring to a boil, then simmer on medium heat for about 20 minutes until the chicken is about half‑cooked (still firm but no longer raw).
Time: PT20M
Temperature: medium heat
Prepare the Yogurt Mixture
In a mixing bowl, whisk 2 kg plain yogurt with 10 g garam masala, 120 g biryani food color, and 5 drops kewra essence until smooth. Set aside.
Time: PT5M
Par‑boil the Rice
Bring a large pot of water to a rolling boil, add 2 bay leaves, 20 g salt, and a pinch of oil. Add the soaked basmati rice and cook for 10‑12 minutes until the grains are 90 % done (still firm in the center). Drain and set aside.
Time: PT12M
Temperature: high heat
Layer the Biryani
In a clean heavy‑bottomed pot, spread half of the chicken‑masala mixture. Pour half of the yogurt mixture over it. Add half of the par‑boiled rice, then sprinkle half of the mint, coriander, sliced green chilies, and julienned ginger. Repeat the layers with the remaining chicken, yogurt, rice, and herbs.
Time: PT5M
Top with Fried Onions and Ghee
Heat the remaining 0.5 kg ghee in a small pan, add a handful of the previously browned onions and fry until crisp. Sprinkle this fried onion‑ghee mixture over the top layer of rice.
Time: PT5M
Temperature: medium heat
Dum (Sealed) Cooking
Cover the pot tightly with a lid (or seal with dough). Reduce the flame to low and let the biryani cook in its own steam for 15‑20 minutes.
Time: PT20M
Temperature: low heat
Rest and Serve
Turn off the heat and let the biryani rest, still covered, for 10 minutes. Gently fluff before serving.
Time: PT10M
Nutrition Facts
- Calories
- 620
- Protein
- 30 g
- Carbohydrates
- 80 g
- Fat
- 22 g
- Fiber
- 5 g
Dietary info: Gluten-Free, High-Protein, Contains Dairy
Allergens: Dairy (ghee, yogurt)
Ingredient Substitutions
- Instead of Ghee: Unsalted butter, vegetable oil
- Instead of Garlic Water: Garlic paste diluted with water
- Instead of Tamarind Pulp: Tamarind concentrate
- Instead of Chicken Pieces: Lamb, Goat
- Instead of Plain Yogurt: Greek yogurt
- Instead of Food Color (Biryani Red): Natural beet powder
- Instead of Basmati Rice (Seela Chawal): Long grain rice
- Instead of Green Chili: Jalapeño
Equipment Needed
- Large Heavy‑Bottomed Pot (Deg)
- Frying Pan or Wok
- Mixing Bowl
- Wooden Spoon or Spatula
- Chef’s Knife
- Cutting Board
- Measuring Cups and Spoons
- Fine Mesh Sieve (optional)
Critical Steps — Do Not Skip
- Brown onions to a deep golden color without burning
- Cook chicken only until half done; it will finish during dum
- Par‑boil rice to 90 % doneness to avoid mushiness
- Seal the pot tightly for proper dum cooking
- Layer yogurt mixture over chicken, not mixed into the masala
Chef Tips from the Video
- Use a heavy‑bottomed pot to distribute heat evenly and prevent scorching.
- Add a few drops of rose water or a pinch of saffron-infused milk for an extra aromatic lift.
- For extra crunch, reserve some fried onions for garnish just before serving.
Troubleshooting
Onions turn black instead of golden brown.
Reduce the heat immediately and stir continuously; add a splash of water to de‑glaze if they start to burn.
Rice becomes mushy after dum cooking.
Par‑boil the rice for a shorter time (8‑9 minutes) and ensure the pot is sealed tightly so excess steam does not over‑cook the grains.
Chicken is dry after cooking.
Do not over‑cook the chicken in step 4; it should be only half done. The final moisture comes from the yogurt and steam during dum.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze portions in freezer‑safe bags for up to 2 months; thaw in refrigerator before reheating.
Room temperature: Do not keep at room temperature longer than 2 hours.
Make-Ahead Tips
- Prepare the yogurt‑color‑essence mixture a day ahead and refrigerate.
- Soak the basmati rice overnight for better grain separation.
- Marinate the chicken with a pinch of garam masala and salt for extra flavor.
Frequently Asked Questions
What is the cultural significance and history of Sindhi Chicken Biryani in Pakistani cuisine?
Sindhi Chicken Biryani originates from the Sindh province of Pakistan, where rice dishes have long been a centerpiece of festive meals. It reflects the region’s love for bold spices, tangy tamarind, and the use of dried fruits like alu bukhara, making it a celebratory dish served at weddings and special occasions.
What are the traditional regional variations of Sindhi Biryana within Pakistani cuisine?
In coastal Sindh, biryani often includes seafood and a lighter spice blend, while inland versions use richer ghee, more dried fruits, and a deeper red hue. Some families add rose water or saffron, whereas others keep it simple with just the core spices described in this recipe.
How is authentic Sindhi Chicken Biryani traditionally served in Sindh?
It is traditionally served on a large platter, topped with crisp fried onions, fresh mint, coriander, and accompanied by side dishes such as raita, salad, and sometimes boiled eggs. The biryani is presented hot, often with a side of pickled mango or lime for a tangy contrast.
During which occasions is Sindhi Chicken Biryani commonly prepared in Pakistani culture?
Sindhi Chicken Biryani is a staple for weddings, Eid celebrations, birthday feasts, and community gatherings. Its rich flavor and impressive appearance make it a favorite for any event where a crowd is fed.
How does Sindhi Chicken Biryani fit into the broader Pakistani cuisine tradition?
Biryani is one of Pakistan’s most beloved one‑pot meals, showcasing the country’s mastery of spice layering and rice cooking. Sindhi biryani stands out for its use of tamarind, dried plums, and a vivid red food color, highlighting the Sindhi palate’s preference for sweet‑sour and aromatic profiles.
What are the authentic traditional ingredients for Sindhi Chicken Biryani versus acceptable substitutes?
Traditional ingredients include ghee, basmati rice, chicken, tamarind pulp, dried plums (alu bukhara), garam masala, and a special biryani red food color. Substitutes can be vegetable oil for ghee, beet powder for food color, and raisins instead of dried plums, though the flavor profile will change slightly.
What other Pakistani dishes pair well with Sindhi Chicken Biryani?
Side dishes such as cucumber raita, mixed vegetable salad, boiled eggs, and achaar (pickles) complement the rich biryani. A light lentil soup (dal) or a simple cucumber‑onion salad balances the spiciness.
What makes Sindhi Chicken Biryani special or unique in Pakistani cuisine?
Its distinctive tang from tamarind and dried plums, the vivid red hue from biryani food color, and the generous use of ghee give it a richer, slightly sweet‑sour flavor that differs from the more tomato‑heavy Hyderabadi or Karachi styles.
How has Sindhi Chicken Biryani evolved over time in Sindh?
Originally a home‑cooked festive dish, modern versions have incorporated commercial spice mixes and food coloring for consistency. Restaurant‑style Sindhi biryani now often uses larger cuts of chicken and a higher ghee ratio to achieve a glossy finish, while traditional families still prefer slow‑cooked, hand‑ground spices.
What are common misconceptions about Sindhi Chicken Biryani?
Many think the bright red color comes from artificial dyes only, but it is traditionally achieved with a natural biryani food color made from spices. Another myth is that the dish must be extremely spicy; the heat level can be adjusted without losing authenticity.
What are the most common mistakes to avoid when making Sindhi Chicken Biryani at home?
Common errors include over‑browning or burning the onions, over‑cooking the chicken before the dum stage, and over‑boiling the rice which leads to mushy grains. Following the precise browning, half‑cooking the chicken, and par‑boiling the rice prevents these issues.
Why does this Sindhi Chicken Biryani recipe use a yogurt‑color mixture instead of adding the spices directly to the chicken?
The yogurt mixture tenderizes the chicken, adds a creamy texture, and evenly distributes the food color and aromatic essence. Adding it later preserves the bright hue and prevents the spices from burning during the initial high‑heat sauté.
Can I make Sindhi Chicken Biryani ahead of time and how should I store it?
Yes. Prepare the chicken‑masala and yogurt mixture a day ahead and refrigerate. Assemble the biryani, cover tightly, and refrigerate for up to 24 hours. Reheat by placing the sealed pot on low heat for 15 minutes before serving.
What texture and appearance should I look for when making Sindhi Chicken Biryani?
The onions should be golden brown, the chicken pieces tender but not falling apart, and the rice grains separate, fluffy, and lightly colored by the red hue. A thin layer of oil should appear on the surface, indicating proper dum cooking.
How do I know when Sindhi Chicken Biryani is done cooking?
When the pot is opened, the rice should be fully cooked, the chicken tender, and a thin sheen of oil should coat the top. A quick fork test of a rice grain should show it is soft but not mushy, and the chicken should register at least 75 °C (165 °F) on a meat thermometer.
What does the YouTube channel Basit Hussain FDS specialize in?
The YouTube channel Basit Hussain FDS specializes in detailed, step‑by‑step cooking tutorials for South Asian dishes, focusing on authentic flavors, commercial‑style recipes, and practical tips for home cooks.
How does the YouTube channel Basit Hussain FDS's approach to Pakistani cooking differ from other cooking channels?
Basit Hussain FDS emphasizes replicating restaurant‑grade dishes at home, often sharing commercial‑scale techniques, precise spice measurements, and insider tips from professional kitchens, whereas many other channels focus on simplified home versions.
Last updated: August 28, 2026
