Sindhi Biryani - SK Khazana

A rich and spicy version of biryani – full of flavor and taste This is a Sanjeev Kapoor exclusive recipe.

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Sindhi Biryani - SK Khazana

Main Ingredients Chicken, Basmati rice
Cuisine Pakistani
Course Rice
Prep Time 31-40 minutes
Cook time 1-1.30 hour
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Sindhi Biryani - SK Khazana

  • 1 kilogram Chicken curry cut on the bone
  • 2 cups Basmati rice soaked and ¾ cooked
  • Biryani masala 2 tablespoons + for sprinkling
  • Ghee 1/2 cup + for drizzling
  • Fried onions 1/2 cup + for garnish
  • 3 large Onions sliced
  • 2 tablespoons Ginger-garlic paste
  • 3-4 Green chillies slit
  • 3 large Potatoes peeled and cut into 1 inch pieces
  • 1/2 teaspoon Turmeric powder
  • 3 teaspoons Red chilli powder
  • 1 cup Yogurt
  • to taste Salt
  • 3 medium Tomatoes cut into wedges
  • 14-15 Prunes
  • Fresh mint leaves a few + for garnish
  • 2 tablespoons Fresh coriander leaves
  • 3/4 teaspoon Green cardamom powder
  • saffron strands soaked in 4 tbsps warm milk
  • for garnish Fresh mint sprigs
  • to serve Raita


  1. Heat ghee in a deep pan, add onions and sauté till golden brown. Add ginger-garlic paste, mix well and saute for 1-2 minutes or till the raw smell disappears.
  2. Add green chillies and mix. Add potatoes, mix and chicken, sauté on high heat for 3-4 minutes.
  3. Add ginger-garlic paste and mix well. Cook for 1-2 minutes. Add green chillies and mix.
  4. Add potatoes, mix well and sauté for 2-3 minutes. Add chicken, mix and saute on high heat for 3-4 minutes.
  5. Add turmeric powder, red chilli powder and 1½ tbsps biryani masala, mix well and sauté for 1-2 minutes.
  6. Add yogurt, mix well and cook for 1-2 minutes. Add salt, mix well. Cover and cook for 10-15 minutes.
  7. Add ¼ cup fried onions, tomatoes, prunes, mint leaves, coriander leaves and ½ tsp green cardamom powder and mix till well combined.
  8. Spread the rice over the chicken, drizzle ghee generously and drizzle saffron milk. Sprinkle green cardamom powder, mint leaves and remaining fried onions. Cover, place a weight over the lid and cook on dum for 20-25 minutes.
  9. Remove the weight and the lid, mix gently, and take the pan off the heat. Transfer onto a serving plate, garnish with fried onions and mint leaves and serve hot with a raita of your choice.