Sindhi Biryani Recipe by Food Fusion


Oil ½ Cup

Pyaz (Onion) sliced 3 medium

Adrak lehsan paste (Ginger garlic paste) 1 tbs

Chicken ½ kg

Sabut kali mirch (Black pepper corns) 8-9

Baadiyan ka phool (Star anise) 1

Darchini (Cinnamon sticks) 2

Laung (Cloves) 4-5

Badi elaichi (Black cardamom) 1

Hari elaichi (Green cardamom) 4

Zeera (Cumin seeds) 1 tsp

Lal mirch powder (Red chili powder) 1 & ½ tsp or to taste

Haldee powder (Turmeric powder) ½ tsp

Garam masala powder 1 tsp

Zeera powder (Cumin powder) 1 tsp

Dhania powder (Coriander powder) 1 tsp

Namak (Salt) 1 & ½ tsp or to taste

Tez paat (Bay leaf) 1

Dahi (Yogurt) ¾ Cup

Tamatar (Tomatoes) cubes 3 medium

Hari mirch (Green chilies) 4-5

Aloo Bukhara (Plums) 5-6

Hara dhania (Green coriander) handful

Podina (Mint leaves) handful

lemon juice 2 tbs

Chawal (Rice) Basmati sella ½ kg (soaked and boiled with whole spices & salt)

Aloo (Potatoes) boiled 2-3

Pyaz (Onion) fried

Lemon juice 2 tbs

Remaining cooked rice

Pani (Water) 1-2 tbs

Zarda ka rang (Yellow food color) ½ tsp

Pyaz (Onion) fried

Oil 1 tbs


In pot,add oil,onion and fry until golden brown,take out half quantity of fried onion & set aside.

In remaining fried onion,add ginger garlic paste and mix well.

Add chicken and fry until chicken changes color.

Add black pepper corns,star anise,cinnamon stick,cloves,black cardamom,green cardamom,cumin seeds,red chili powder,turmeric powder,garam masala powder,cumin powder,coriander powder,salt, bay leaf and yogurt,mix well & cook for 4-5 minutes.

Add tomatoes and mix well.

Add green chilies,plums,green coriander,mint leaves and mix well.

Cover and cook for 6-8 minutes.

Take out half quantity of cooked chicken & gravy and set aside,add lemon juice,cooked rice,boiled potatoes, remaining cooked chicken,fried onion,lemon juice,remaining cooked rice,water,yellow food color,fried onion and drizzle oil,cover and steam cook for 10 minutes.

Recipe By: Seema Hanif


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