You may have been to one of those restaurants (like Gandhi or Veeraswamy) where you sit at a table and a server brings you a plate of huge fried rice platter along with a soup. That is Sindhi Biryani.

Sindhi biryani is one of the most famous cuisines from Sindh province. Sindhi people eat biryani with warmNaan, rice, and vegetable, which makes it very tasty and easy to eat. Sindhi biryani is simple, yet very delicious, and it is very easy to cook.

This is an incredibly simple recipe that I use often when I need to feed a large number of people. Everyday, we generally have a big meal for breakfast, lunch and dinner. The two main Sindhi dishes we eat are Sindhi omelet and Sindhi biryani. In the omelet, I substitute the usual eggs with poached egg whites. For the biryani, I use basmati rice. It’s a common Indian rice, but I use it as a Sindhi rice. The taste of the biryani is not different from the normal biryani. But it makes a big dish.. Read more about sindhi biryani masala and let us know what you think.

Another well-known biryani is Sindhi biryani, which is popular in Sindh, Pakistan, and a few other parts of India. This delectable biryani was served to me at a restaurant in the United Kingdom and at the home of one of my friends. Each person makes Sindh biryani according to their own recipe. This biryani is not to be confused with the well-known Hyderabadi and Lucknowi biryanis. This Sindhi biryani is flavorful, spicy, sour, and acidic. Potatoes, chicken or mutton, dried plums (alubhukhara), and lemon juice or lemon slices are added with spices in Sindhi biryani. It is entirely up to you whether or not to include potatoes and lemon slices (optional). I made Sindhi biryani to my liking and cooked it in the Pakki biryani manner.

Time to prepare: 1 hour

Time to cook: 1 hour

Sindh, Pakistani cuisine

3–4 servings

Medium spiciness, sour



    • Soak the dried plums (alubhukhara) in boiling water for 1/2 hour or longer to remove the dirt. (optional)
    • In the image below, you can see how dried plums seem.
    • Set aside the onions, which have been sliced.
    • Remove the stems from the mint and coriander leaves and chop them finely, reserving a few for garnishing or stacking the biryani.
    • Tomatoes should be cut into medium-sized pieces, and potatoes should be cut into large chunks or simply four pieces.

Chicken biryani is cooked in four steps. Making gravy from chicken is number one on the to-do list. 2. Rice preparation 3. Layering the gravy and rice 3. Dum

Cooking chicken gravy

    • Now, in a large saucepan, heat the oil/ghee, then add the sliced onions and cook until golden brown, around 15 to 20 minutes. In the meanwhile, keep stirring the onions in the oil/ghee.
    • After thoroughly cooking the onions, remove them all and set them aside on a dish. Set aside 1/4 of the fried onions (for stacking or garnishing) and 3/4 of the fried onions for the curry/gravy.
    • Heat the remaining oil/ghee in the same pot where the onion was cooked, then add the chicken and cook for 4 to 5 minutes.
    • Now add the potatoes, ginger and garlic paste, and all of the spices, and simmer for 3 minutes.
    • Cook for 5 minutes, or until tomatoes are tender, adding the remaining fried onions, alubhukhara, and tomatoes. In between, give it a good stir.
    • Allow it to simmer for 5 to 7 minutes, or until it forms a thick masala-like consistency and begins to release some oil. It should be thoroughly roasted.
    • Now add 1 cup curd and green chilies, stir well, cover, and simmer for 10 to 15 minutes, or until it resembles a curry. Stir slowly and carefully to avoid breaking the chicken parts. Check it every now and again and stir it.
    • When the chicken is done, season with salt, stir well, and cook for 5 minutes before continuing to simmer for another 15 to 20 minutes, until you see oil forming on the top. It should not be too thin or thick. While combining, the gravy should be plenty for the rice.
    • The alu bhukhara has gotten extremely soft and nicely mixed with the gravy, as you can see in the photo.

preparing rice

    • Soak the rice for approximately 1/2 hour in water, then drain and set aside.
    • 2 litres water in a larger pot for making stock: add all the spices to the water, boil for 10 minutes, then simmer for 20 minutes with the lid closed. Turn off the stove; the stock will be a light brown color, similar to tea decaution. The stock is ready when the water is drained.
    • Bring the stock to a boil, then add the rice and salt to taste.
    • Only boil for approximately 5 minutes. Only 3/4 of the rice has to be cooked, or approximately 80%. To prevent additional cooking, rinse under cold tap water.
    • If you stir the grains too much while they’re cooking, they’ll shatter. The grains will be longer after cooking, but they will still be uncooked.

(layering/dum stage) combining gravy with rice

    • Rice may be cooked at the same time as the gravy or prepared ahead of time and set aside.
    • When the gravy and rice are both done, check to see whether the gravy is enough to cover 3/4 of the cooked rice.
    • Add the rice, which is 3/4 cooked, when steam begins to emerge from the chicken (chicken is well heated up). Spread the curry/gravy equally, then put the fried onion on top of the chicken.
    • Saffron color and oil are added. Instead of oil, spread a few drops of ghee evenly over the rice.
    • Arrange lemon slices equally, together with mint leaves, coriander leaves, and fried onions, as well as rose water, in a tight-fitting lid.


  • Heat the pot in which the biryani has been stacked for 5 minutes, or until steam is emerging from the sides. Alternatively, just place your palm near the rice to see whether it is becoming hot.
  • If steam is visible, continue to simmer for another 4 minutes over medium heat with the lid rapidly closed with aluminum foil (to seal the steam from escaping). Simmer for 15 to 20 minutes.
  • When you can smell the biryani from other rooms, you know it’s cooked and ready.
  • Turn it off and set it aside for 15 minutes. Because the steam within the pot will continue to cook the biryani, do not open the lid right away.
  • While the biryani is done, you must be cautious when serving it. To prevent the rice grains from splitting, remove the biryani with a large spoon or a saucer gently from one side.
  • To prevent rice from burning when providing dum or simmering, place a flat tava underneath the pot and simmer it.
  • Serve with raitha (curd mixture), brinjal curry, and chicken 65.


  • If you don’t like spicy cuisine or your chilies are extremely hot, you can cut down on the chillies.
  • Rice should only be 3/4 cooked; the grain may have grown longer than normal, but it should still feel soft when pushed between your fingers. You may add a few drops of oil to the rice while it’s cooking. Wash it in cold water while draining to keep the rice grains separate.
  • When you combine the rice with the gravy, there should be enough to cover the rice.
  • There is no need to add water while preparing gravy. When the chicken is added, the water evaporates, resulting in a gravy-like consistency.
  • Reduce the oil if you want to save money. It’s all up to you. However, the onion must be thoroughly cooked in oil or ghee.
  • Season the gravy and rice with salt. Divide the salt and place it in a bowl. It’ll be simple for you.
  • When I crush 300 grams of ginger and 300 grams of garlic paste, I use entire spices.
  • Color is mixed with 2 tbsp of water or milk and applied on rice. Color may be replaced with saffron. Even simply sprinkling the color over biryani would enough. For biryani, I add saffron or lemon color.
  • You may keep the chicken to rice ratio between 2:1 and 1:1 while preparing any biryani. You may use 500 gms to 1 kilogram of chicken for 500 gms of rice, for example. Obviously, the spices must be adjusted accordingly.
  • You may tie the spices in a muslin cloth and place the package in the water instead of putting them in the water, boiling it, then filtering it. The spices will be a bit simpler to remove.


Sindhi biryani is one of the most famous dishes of the Sindhi cuisine and certainly one of those that can be classified as a national dish of Pakistan. It is a kind of rice dish, which is often served as an appetizer or main course in Sindhi households or restaurants. It is also referred to as “Haji-Baji” in many areas.. Read more about shan sindhi biryani recipe and let us know what you think.

Frequently Asked Questions

How is Sindhi biryani different?

Sindhi biryani is a type of rice dish that is cooked in a spiced tomato-based sauce. Its usually served with raita, an Indian yogurt dip.

Where is Sindhi biryani from?

Sindhi biryani is a dish from the Indian state of Sindh.

What are the different types of biryani?

There are many different types of biryani, but the most common is chicken biryani.