top of page

(Easy-ish) Sindhi Chicken Biryani

Deliciously aromatic with robust flavors, Sindhi Biryani, that originates from the Sindh province in Pakistan, is the most popular biryani in the country. Making a biryani at home takes a bit of time and patience and this recipe cuts the work a little by skipping the marination step. Still, the secret to any intensely delicious biryani is partly based on the amount and variety of spices used, and partly on the love and care that goes into the cooking process. So put your heart into making this dish and the results will thank you for it!

Yield: 8 Servings


6 tbsp. ghee/vegetable oil 2 lb. chicken, bone-in, skinless and cut up

3 medium onions, chopped finely 10 cloves garlic, minced

2 inch ginger, minced 2 serrano pepper, chopped (optional)

1/2 cup whole milk Greek yogurt 11/2 medium tomatoes, chopped

1 pkt. Biryani Masala 4 tsp. sea salt or to taste

2 1/2 cup basmati rice 1/4 cup cilantro, chopped

1/4 cup mint, chopped (optional) 1/2 tsp. saffron 3 tbsp. milk 10 cups water


A. Cook the Chicken Curry:

1. Heat ghee/oil in a Dutch oven or a thick bottom stock/soup pot in medium-low heat. Once the oil is heated, add the onion and cook, stirring occasionally, until the onions have become totally softened and caramelized with golden-brown fried edges, about 15 minutes. Then add the garlic, ginger, pepper and sauté for another minute.

2. Add chicken, 2 tsp. salt, yogurt and the spice blend. Mix well. Then add the tomatoes.

3. Cover and cook for about 20 minutes, stirring occasionally. Then uncover and continue cook for 5 minutes. Turn off the heat.

While the chicken is cooking, prepare the rice.

B. Cook the Rice:

1. In a medium pot, bring 10 cups water to boil. Add 2 tsp. salt and rice, then bring the water to boil again.

2. Boil the rice for 3 minutes, until it is just cooked. Drain and set aside.

C. Assemble the Biryani

1. In the pot containing the chicken curry, add a layer of cilantro and mint, then add a layer of rice on top.

2. In a small bowl, mix the saffron with milk. Sprinkle the mixture over the rice and cover the pot.

D. Give the steam or dum

You can give the steam or dum in the oven or over the stove top.

1. If the biryani is in Dutch oven or oven safe pot, then preheat the oven to 350F., and cook the biryani in the middle rack for 30-40 minutes.


2. Place the covered pot on high heat for 4 minutes for the biryani to develop steam. Then turn the heat to low and leave to steam (dum) for 15 minutes. Turn off the heat and let the biryani rest covered for 10 minutes.

Serve the biryani with chutney or raita.

bottom of page