Easy Sindhi Biryani Recipe to Try at Home

Published: 03/09/2025

Have you ever tried making Sindhi Biryani at home but couldn’t get the spice level or flavor balance right? It can be frustrating when a dish you love doesn’t taste the same as the one from your favorite restaurant or your mom’s kitchen. Don’t worry! With the right ingredients, cooking tips, and patience, you can make a delicious Sindhi Biryani that will transport your taste buds straight to Sindh.

Table of Content

Ingredients(Masala) for Chicken Sindhi Biryani
Sindhi Masala Biyani Cooking Guidelines
Cooking Time:
How to Cook Delicious Sindhi Biryani?

Ingredients(Masala) for Chicken Sindhi Biryani

For the Rice:

2 cups basmati rice
4 cups water
1 bay leaf
3-4 cloves
1 cinnamon stick (1-inch piece)
2-3 green cardamom pods
Salt (to taste)

For the Marinade:

500g chicken (or mutton), cut into pieces
1 cup plain yogurt
1 tablespoon ginger-garlic paste
1 teaspoon red chilli powder
1 teaspoon turmeric powder
1 tablespoon garam masala
1 tablespoon coriander powder
2-3 tablespoons lemon juice
Salt (to taste)
2-3 tablespoons vegetable oil

For the Sindhi Biryani:

2 medium-sized onions, finely sliced
2 tomatoes, chopped
1/2 cup chopped cilantro (fresh coriander)
1/2 cup chopped mint leaves
2-3 green chillies, slit
1/4 cup vegetable oil
1 tablespoon ghee (clarified butter)
1 tablespoon cumin seeds
1/2 teaspoon saffron strands (optional)
1/4 cup warm milk (for saffron infusion)
1 tablespoon lemon juice
1/4 cup fried onions (for garnish)

Sindhi Masala Biyani Cooking Guidelines

Prepare the Rice

Wash the rice thoroughly under cold water to remove excess starch.
In a large pot, bring 4 cups of water to a boil.
Add salt, bay leaf, cloves, cardamom pods, and cinnamon stick to the boiling water.
Add the washed rice and cook for 8-10 minutes, until it is 70% cooked (still firm but not entirely soft).
Drain the rice and set aside.

Marinate the Meat

Combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, coriander powder, lemon juice, and salt in a bowl.
Add the chicken or mutton pieces and mix well, ensuring the meat is coated with the marinade.
Cover the bowl and let the meat marinate for at least 1-2 hours (you can marinate it overnight for better flavor).

Cook the Meat

Heat 2-3 tablespoons of vegetable oil in a large pot over medium heat.
Add sliced onions and fry until they are golden brown.
Add chopped tomatoes and cook until they soften and release their juices.
Add the marinated chicken or mutton and cook for 10-12 minutes until the meat is tender and the oil separates from the gravy. Stir occasionally.
Add green chillies, mint leaves, and cilantro and cook for another 2-3 minutes.

Layer the Biryani

Layer the cooked rice over the cooked meat mixture in the same pot.
Drizzle ghee over the rice and gently mix to distribute the ghee evenly.
If you are using saffron, soak saffron strands in warm milk for about 5 minutes, then drizzle the mixture over the rice.
Add lemon juice over the rice for a tangy touch.

Dum (Steam Cooking)

Cover the pot with a tight-fitting lid to seal in the steam.
Cook on low heat for about 20-25 minutes. Place a heavy pan or tawa (flat skillet) underneath the pot to avoid direct heat and prevent burning.
After the steam cooking (dum), remove the pot from the heat and let it rest for about 5 minutes before opening the lid.

Serve

Gently fluff the biryani with a fork to mix the layers.
Garnish with fried onions and extra cilantro if desired.
Serve hot with yogurt raita or salad on the side.

Cooking Time:

Preparation Time: 30 minutes
Marination Time: 1-2 hours (or overnight)
Cooking Time: 45-50 minutes (including rice and meat cooking time)
Total Time: 1.5-2 hours

How to Cook Delicious Sindhi Biryani?

Use long-grain basmati rice for the best texture and aroma.
You can add more green chilies or chili powder if you prefer extra spice.
For mutton, cook it longer to ensure it becomes tender and flavorful.

You can also freeze the leftover biryani for up to a week. To restore its moisture, reheat it with some water.