Sindhi Chicken Biryani – Pakistani and Sindhi Cuisine

by Shaheen Ali

I was very new to Sindhi Biryani before i explored my friend Anisa Arif’s website http://shop.zaiqathespicestore.com/ . Before this i had tried Zaika’s Bombay Biryani Masala which i used few months back. It got published in various online food magazines too. Since then i am a huge fan if Zaika Spices. They are fresh, fine and absolutely aromatic. While ordering some spices , Sindhi Biryani Masala caught attention of mine this time. After having a word about it with Anisa, i decided to give it a try.


The procedure followed to make this Biryani was the same, the only difference were the spices. Ever since i got the parcel delivered i just couldn’t resist myself from making it asap. The moment i opened the pack my house was filled with it’s aroma. ZAIKA has such amazing packing which keeps the aroma intact (that is the best part). The spice mix had dried plums too which gave an amazing flavor and taste to the Biryani. I would strongly recommend Zaika Spices to each and everyone, both vegetarian and non vegetarians.

Sindhi biryaniis a special meat and rice biryani dish originating from the Sindh province of Pakistan. Owing to its popularity, it forms one of the most consumed dishes of Pakistani cuisine and Sindhi cuisine. It can be cooked using either Mutton, Chicken or Shrimps. Tomatoes and potatoes are also added in authentic recipes. But tomatoes can also be replaced with curd.

Print Recipe
SINDHI CHICKEN BIRYANI - Pakistani and Sindhi Cuisine
Course main course
Cuisine pakistani
Prep Time 20 minutes
Cook Time 45 minutes
Servings
helping
Ingredients
Course main course
Cuisine pakistani
Prep Time 20 minutes
Cook Time 45 minutes
Servings
helping
Ingredients
Instructions
  1. Wash, drain and soak rice in fresh water for 30-40 mins.
  2. Wash chicken , drain water and keep aside.
  3. Heat a large wok, add bay leaf and the whole spices.
  4. As soon as the spices splutter, add ginger and garlic paste and fry till golden.
  5. Now add coarsely grounded onions and fry nicely till the raw smell goes off and the onion become golden in color.
  6. Add chicken pieces and curd. Mix all together very nicely such that the curd and the onion masala gets properly coated on chicken. You may see the curd leaving water from sides. Close the lid and let the chicken cook for 10 -15 mins. You can also add slitted green chillies and some mint now.
  7. Now add Turmeric powder , salt and Zaika Sndhi Biryani Masala and mix all together such that the masala gets incorporated well. Adjust oil if needed. Fry well for another 10 - 15 mins till the masala gets thick and oil starts leaving from sides. Keep regulating the flames to avoid the masala sticking to the bottom.
  8. Meanwhile, separately par-boil rice till 3/4 done with little lemon juice, salt and 1 tsp oil (to avoid rice getting sticky). Strain well and spread them on a large tray to get perfect separate grains.
Assembling and Dum :
  1. In a Handi spread 2 tbsp of curd on the base (this helps to avoid masala sticking at the bottom while giving dum)
  2. Layer the cooked chicken first at the bottom. Sprinkle little mint and chopped coriander.
  3. Now layer the par boiled rice over the chicken. Spread evenly and add ghee over it.
  4. Now garnish with remaining chopped coriander and mint, fried cashew nuts, brista.
  5. Sprinkle some lemon juice and kewda water all over (optional).
  6. Cover the handi with Aluminium foil, seal the sides and close the lid (you can also seal the lid with dough)
  7. Place an iron tawa on the gas and heat it. Now place the sealed handi on it and simmer the gas. Let the biryani cook on dum for 15 -20 mins
  8. Serve hot with thick minty raita and salad :-
Note :
  1. Heat enough water for rice, add rice only after the water is hot. Cook till 3/4 done and drain immediately.
  2. Before putting the biryani on dum, make sure the handi or the vessel is sealed properly. It is very important because during dum the heated generated inside helps the par boiled rice to cook completely and the flavors get infused well.
  3. Kewda water is totally optional, but i would recommend it as it gives a royal aroma to the biryani.
  4. Fried onions are now a days available ready made but you can make them at home by frying finely sliced onions. Make them crisp, store in an air tight jar for further use.
Recipe Notes

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