Bold, tangy and unapologetically spicy, Sindhi biryani is the biryani many Pakistanis grew up arguing about and loving. This Sindhi biryani recipe layers fragrant basmati with a chicken masala packed with potatoes, plums, tomatoes, yoghurt, green chillies, fresh mint and a generous hit of whole spices. The result is a vibrant, layered rice dish where every bite carries heat, sourness and herbs.
What makes this version reliable is that the masala is cooked down properly before layering, so it is thick and concentrated rather than watery, and the rice is boiled to just the right stage. A final dum seals in the steam so the flavours of the meat, mint and saffron soak into the top layers of rice.
What Makes Sindhi Biryani Different
Compared with other styles, Sindhi biryani is known for its liberal use of green chillies, the inclusion of potatoes, and a distinct sour note from dried plums (aloo bukhara) and tomatoes. It is generally spicier and tangier than Hyderabadi or Lucknowi biryani, and the masala is cooked separately rather than marinated raw under the rice. Many families also add fried onions and plenty of fresh mint and coriander between the layers, which keeps it fresh despite all the spice.
Why You Will Love This Recipe
- It delivers the classic flavour of a festive Sindhi biryani without needing a commercial spice mix.
- The layering method is clear and repeatable.
- It feeds a crowd and holds well for parties.
- You can easily swap chicken for mutton or beef.
Sindhi Biryani Recipe: Spicy, Tangy Chicken Biryani with Potatoes
Pakistani · Main Course · Medium
Ingredients
- 1 kg bone-in chicken, cut into 12 pieces
- 600 g (3 cups) aged basmati rice, soaked 30 minutes
- 120 ml (1/2 cup) cooking oil
- 3 large onions, thinly sliced
- 3 medium potatoes, halved and par-fried
- 2 bay leaves, 1 star anise, 1 cinnamon stick, 2 black cardamom, 6 cloves, 10 peppercorns
- 2 tbsp ginger garlic paste
- 2 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 1/2 tsp salt for the masala, plus 2 tbsp for the rice water
- 200 g (3/4 cup) plain yoghurt, whisked
- 3 tomatoes, sliced
- 8–10 dried plums (aloo bukhara)
- 6–8 green chillies, slit
- 1 cup fresh mint leaves and 1/2 cup chopped coriander
- 1/4 tsp saffron soaked in 3 tbsp warm milk
- 1 tsp kewra water and 2 tbsp ghee
Method
- Fry onions in oil until golden brown. Remove half for layering.
- Add whole spices and ginger garlic paste to the pot, then the chicken. Fry until it changes colour.
- Add ground spices, salt, yoghurt and tomatoes. Cook until the oil separates.
- Add potatoes, dried plums and green chillies. Cover and simmer until the chicken is tender (74°C / 165°F) and the masala is thick.
- Boil the soaked rice in heavily salted water for 5–6 minutes until about 75% cooked. Drain.
- Layer half the rice, all the masala, half the herbs and onions, then the remaining rice, herbs and onions.
- Drizzle with saffron milk, kewra and ghee. Seal the pot with foil and lid.
- Cook on high for 2 minutes, then on a tawa over the lowest heat for 15–20 minutes. Rest 5 minutes and mix gently to serve.
The Ingredients, Explained
- Chicken: Bone-in pieces give more flavour and stay juicy. Cut a whole chicken into 12 pieces or use thighs and drumsticks.
- Rice: Aged extra-long basmati, rinsed and soaked for 30 minutes.
- Potatoes: Halved and par-fried so they hold their shape. They soak up the masala and are often the most fought-over part.
- Aloo bukhara: Dried plums add sweet-sour bursts. If you cannot find them, a squeeze of lemon and a few dried apricots will help.
- Yoghurt and tomatoes: Provide the tangy base of the masala.
- Green chillies: Plenty of them, slit, for the signature heat. Reduce if you prefer.
- Whole spices: Star anise, cinnamon, black cardamom, cloves, bay leaves and peppercorns, plus ground spices for depth.
- Herbs and finishers: Fresh mint, coriander, fried onions, saffron or a few drops of food-safe yellow colour, and a little kewra water.
Building the Biryani
Cook the masala
Fry sliced onions in oil until golden brown, then remove half for layering. To the remaining onions, add the whole spices and ginger garlic paste. Add the chicken and fry until it changes colour, then stir in the ground spices, yoghurt and tomatoes. Cook until the tomatoes break down completely and the oil separates. Add the par-fried potatoes, dried plums and green chillies, cover and simmer until the chicken is tender and has reached 74°C (165°F). The masala should be thick, with just a little gravy at the bottom.
Par-boil the rice
Bring a large pot of well-salted water to a rolling boil with a few whole spices. Add the drained rice and boil for five to six minutes until it is about 70 to 80 percent cooked: a grain should break easily when pressed but still have a firm core. Drain immediately.
Layer
Spread half the rice in a heavy pot. Cover with all of the chicken masala, then scatter half the mint, coriander and fried onions. Add the remaining rice in an even layer and top with the rest of the herbs and onions. Drizzle with saffron milk or colour, a few drops of kewra and a little ghee.
Dum
Seal the pot tightly with foil and the lid. Cook on high heat for two minutes until steam builds, then place it on a flat tawa over the lowest heat for 15 to 20 minutes. Rest for five minutes before opening.
Tips From the Kitchen
Every great Sindhi biryani recipe depends on a thick masala. If yours looks soupy before layering, simply reduce it uncovered for a few more minutes; excess liquid will make the rice soggy. Salt the boiling water generously, as this is your only chance to season the rice itself. When mixing at serving time, use a wide flat spoon and dig down to the bottom so each plate gets rice from every layer, plus potato and a plum or two.
For a mutton version, cook the meat in the masala until fully tender before adding potatoes, which usually takes about an hour on the stove or 25 minutes in a pressure cooker. For beef, allow a little longer. A vegetarian take with mixed vegetables and chickpeas is also delicious using the same masala.
Serving and Storage
Serve with cucumber or mint raita, a simple salad of onion and tomato, and perhaps a few shami kebabs for a festive table. Chilled drinks such as salty lassi or lemonade help balance the heat.
Cool leftovers within an hour and refrigerate in a sealed container for up to two days. Reheat covered, with a sprinkle of water, in a pan over low heat or in the microwave until steaming hot all the way through. Reheat rice only once. Biryani can be frozen in portions for up to a month.
Frequently Asked Questions
Is this Sindhi biryani recipe very spicy?
It is on the hotter side, as Sindhi biryani should be. Halve the green chillies and red chilli powder for a milder version.
Can I use a ready-made Sindhi biryani masala?
Yes. Replace the ground spices with about four tablespoons of a packet mix, and reduce the added salt since most mixes are salted.
Why are my potatoes hard?
Cut them into similar-sized halves and par-fry or par-boil them before adding to the masala so they finish cooking in time.
Do I have to use food colour?
No. Saffron soaked in warm milk gives a natural golden colour and lovely aroma. Many home cooks skip colour entirely.
Make It the Centrepiece
This Sindhi biryani recipe is bold, layered and festive, made for sharing. Once the pot is opened at the table and the aroma of mint, saffron and spice rises up, you will see why it remains one of the most loved biryanis in Pakistan.
