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Sindhi Biryani (Spicy Chicken and Potato Biryani)

A bold and fragrant biryani packed with heat, tang, whole spices, and tender potatoes — Sindhi Biryani is a feast that truly delivers on flavour.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Rice & Biryani
Cuisine Pakistani
Servings 6 People
Calories 520 kcal

Ingredients
  

For the chicken masala:

  • 900 grams bone-in chicken
  • 1 cup yoghurt
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 2 medium tomatoes (chopped or blended)
  • 2 green chillies (slit)
  • 1/2 tsp turmeric
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1/2 tsp black pepper
  • 1/2 tsp crushed red chilli (optional for extra heat)
  • ½ Salt to taste
  • 1/2 cup fried onions
  • 6 dried prunes (aloo bukhara)
  • 3 tbsp tbsp oil

For the rice:

  • 3 cup basmati rice (soaked for 30 minutes)
  • 3 cloves
  • 2 green cardamoms
  • 1 bay leaf
  • 1 small cinnamon stick
  • 1/2 tsp cumin seeds
  • 1 tbsp Salt (for boiling water)

For the potatoes:

  • 3 medium potatoes (peeled and halved)
  • Pinch of turmeric
  • Salt
  • 1 tsp oil

For layering:

  • Handful of fresh coriander and mint
  • 2 tbsp ghee
  • A pinch of saffron or ¼ tsp orange food colour (mixed in 2 tbsp warm milk)
  • 2 tbsp ghee or melted butter
  • Extra fried onions
  • Chopped coriander and mint (a handful each)

Instructions
 

Step 1: Cook the chicken masala

  • Heat oil in a pot. Add chicken, ginger, garlic, and sauté for 3–4 minutes.
  • Add tomatoes, yoghurt, spices, and salt. Mix well.
  • Cover and cook on medium heat for 15–20 minutes until chicken is tender and masala thickens. Add fried onions and cook uncovered for 5 minutes to deepen the flavour.
  • Turn off heat and set aside.

Step 2: Boil the rice

  • Bring a large pot of water to a boil. Add whole spices, salt, and soaked rice.
  • Boil until rice is about 80% cooked (should break with a slight bite).
  • Drain immediately.

Step 3: Layer the biryani

  • In a large pot or the same one you cooked chicken in, start with a layer of chicken masala, then rice. Repeat layers until everything is used.
  • Sprinkle saffron milk, ghee, fried onions, coriander, and mint over the top.

Step 4: Dum (steam) cooking

  • Cover tightly with a lid or foil.
  • Cook on low heat for 20 minutes. You can also place a griddle (tava) under the pot to prevent burning.
  • Let it rest 5 minutes before serving.

Step 5: Serve

  • Gently fluff and mix layers before serving. Serve hot with raita or salad.

Notes

  • Don’t overcook the rice. It should be firm when drained or it’ll turn mushy later.
  • Use bone-in chicken for deeper flavour.
  • Fried onions make or break biryani — use good quality or make your own for best taste.
 
Q: Can I use boneless chicken?
Yes, but reduce cooking time slightly and keep the heat low during dum to avoid drying it out.
Q: Can I make this ahead of time?
Absolutely. Biryani often tastes better the next day. Reheat gently on the stove or in the oven.
Q: Is biryani spicy?
This version is medium. You can increase or decrease chilli to suit your taste.
Q: Can I use store-bought biryani masala?
Yes, but skip some of the other spices to avoid overpowering the dish. Use about 2 tbsp biryani masala.