Sanjeev Kapoor

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Sindhi Biryani  Recipe

Fragrant basmati rice cooked with chicken and spices.

This recipe has featured on the show Khanakhazana.

Preparation Time : 16-20 minutes

Cooking time : 26-30 minutes

Servings : 4

Sindhi Biryani

Main Ingredients

Basmati rice, Chicken





Level Of Cooking



  • Basmati rice soaked
    1 1/2 cups
  • Chicken 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
  • Green cardamoms
  • Cloves
  • Onions sliced
    3 medium
  • Potato cut into ½ inch cubes
    1 large
  • Green chillies chopped
  • Fresh mint leaves chopped
    2 tablespoons
  • Saffron (kesar) mixed in 2 tablespoons milk
    8-10 strands


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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