How to make Sindhi Biryani -
Fragrant basmati rice cooked with chicken and spices.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Basmati Rice (बासमती चावल), Chicken On Bone
Cuisine : Sindhi
Course : Rice
For more recipes related to Sindhi Biryani checkout Jeera Rice, Jodhpuri Vegetable Pulao, Sabz Biryani, Vegetable Biryani . You can also find more Rice recipes like Khaki rice Methi Chaman Biryani Sama Aur Aloo Ki Khichdi Prawn Rice
Sindhi Biryani Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Sindhi Biryani Recipe
Basmati Rice soaked 1 1/2 cups
Chicken On Bone cut into small pieces on the bone 500 grams
Chicken kheema 1/4 cup
Salt to taste
Turmeric powder 1 teaspoon
Red chilli powder 1 teaspoon
Garam masala powder 1 teaspoon
Garlic paste 1 tablespoon
Ginger paste 1 tablespoon
Yogurt 1 cup
Mustard oil 2 tablespoons
Ghee 4 tablespoons
Cumin seeds 1 teaspoon
Cinnamon 1 inch stick
Black cardamoms 2
Green cardamoms 5
Cloves 6
Onions sliced 3 medium
Potato cut into ½ inch cubes 1 large
Green chillies chopped 4
Fresh mint leaves chopped 2 tablespoons
Saffron (kesar) mixed in 2 tablespoons milk 8-10 strands
Method
Step 1
Add salt, turmeric powder, red chilli powder, garam masala powder, garlic paste and ginger paste to the chicken and mix. Add yogurt and mustard oil and mix and leave to marinate.
Step 2
Heat ghee in a deep non-stick pan. Add cumin seeds, cinnamon, black cardamoms, green cardamoms, cloves and onions and sauté. Add chicken kheema and stir and continue to sauté. Break the kheema lumps with the ladle as you sauté.
Step 3
Add potato and sauté on high heat for a couple of minutes. Add salt, green chillies and chicken and stir well. Add mint leaves and rice and stir to mix well.
Step 4
Add three cups of water and mix. When the mixture comes to a boil, reduce heat and add saffron milk. Cover and cook till both the rice and chicken are cooked.
Step 5
Serve hot.
Nutrition Info
Calories : 2904 Kcal
Carbohydrates : 304.7 gm
Protein : 179.9 gm
Fat : 107.5 gm
Other : Zinc- 2.2mg
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