sindhi biryani recipe

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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