How to make Sindhi Biryani -

Fragrant basmati rice cooked with chicken and spices.

Sanjeev Kapoor

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

Sindhi Biryani Recipe Card

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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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.