Sindhi Chicken Biryani

Ingredients

• 1 kg Chicken (bone‑in pieces, skin removed)
• 1 cup Plain Yogurt (full‑fat, at room temperature)
• 2 large Onion (thinly sliced)
• 2 medium Tomato (chopped)
• 1 tablespoon Whole Spices (bay leaf, cloves, green cardamom, cinnamon stick, cumin seeds (mixed))
• 2 teaspoons Red Chili Powder (adjust to heat preference)
• 1 teaspoon Turmeric Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Garam Masala
• 2 Green Chili (slit lengthwise)
• ¼ cup Fresh Coriander Leaves (roughly chopped)
• ¼ cup Fresh Mint Leaves (roughly chopped)
• 1 Lemon Juice (freshly squeezed)
• 2 medium Potato (Bukhara) (peeled and diced)
• 1 teaspoon Food Colour (Red) (optional, mixed with a little water)
• 2 cups Basmati Rice (soaked 30 minutes, then drained)
• 6 tablespoons Vegetable Oil (for frying onions, potatoes, chicken and rice)
• to taste Salt

Instructions

1. Prepare Marinade

   In a large mixing bowl combine chicken pieces, sliced onions, chopped tomatoes, yogurt, whole spices, red chili powder, turmeric, coriander powder, garam masala, green chilies, fresh coriander, fresh mint, lemon juice, diced potatoes and a pinch of red food colour. Mix thoroughly until every piece is coated.

   Time: PT30M

2. Marinate

   Cover the bowl with cling film and refrigerate for at least 2 hours (or up to overnight) to let the flavors penetrate.

   Time: PT2H

   Temperature: 4°C

3. Fry Chicken and Potatoes

   Heat 4 Tbsp oil in a deep pan over medium flame. Add the marinated chicken and potatoes (the “bukhara”). Fry for 10 minutes, stirring occasionally, then lower the flame and cook another 10 minutes until the chicken is about 80 % done and the potatoes are tender.

   Time: PT20M

   Temperature: Medium flame

4. Separate Cooking Oil

   Using a small bowl, skim off the excess oil that has risen to the surface of the chicken mixture. Set this oil aside – it will be used later as a garnish on the rice.

   Time: PT5M

5. Par‑boil Basmati Rice

   In a large pot bring water to a boil. Add a pinch of whole spices, salt, a few coriander leaves and mint leaves. Add the soaked and drained basmati rice. Cook for about 7‑8 minutes (or until the grains are 90 % cooked). Drain the rice in a strainer and set aside.

   Time: PT15M

   Temperature: High flame

6. Layer the Biryani

   In the heavy‑bottomed pot, spread half of the cooked chicken‑potato mixture (the “korma”). Top with half of the par‑boiled rice. Sprinkle a little of the reserved cooking oil over the rice. Add the remaining chicken mixture, then the remaining rice. Drizzle the red food‑colour water over the top layer for the characteristic Sindhi hue.

   Time: PT10M

7. Seal and Cook on Dum

   Cover the pot tightly with its lid (you can seal the edges with a dough paste for extra steam retention). Place the pot on high flame for 5 minutes, then reduce to low flame and let it cook “dum” for 15‑20 minutes.

   Time: PT20M

   Temperature: High flame then low flame

8. Rest and Fluff

   Turn off the heat and let the biryani rest, covered, for 5 minutes. Then gently lift the lid, fluff the rice with a fork or light hands, mixing the layers just enough to distribute the flavors.

   Time: PT5M

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

5 g