This blogpost offers a detailed guide to create a delicious Homemade Sindh Chicken Biryani with its unique flavor profile resulting from Homemade Sindhi Masala spice mix. It is a flavorful and mildly spiced rice dish that is sure to impress.
TABLE OF CONTENTS
- What is Sindhi Biryani?
- What makes Sindhi Biryani Different from the rest of the biryanis?
- Ingredients you'll need
- How to make Sindhi Biryani?
- How to make the rice for the Sindhi Biryani?
- How to layer the Biryani?
- How to steam "Dum" the Biryani?
- What to serve with Biryani?
- How to store and how long it will last?
- Other types of Biryanis and its masala
- The Sindhi Biryani Recipe
WHAT IS SINDHI BIRYANI?
Homemade Sindh Chicken Biryani is a scrumptious rice dish that originated from Pakistan and North India. It's one of the most authentic Pakistani dinner recipes like Chicken Karahi, Beef Chapli Kababs, and Karahi Gosht.
Sindhi Biryani is renowned for its mild yet aromatic taste, with chicken and potatoes cooked in a tomato-based gravy. The flavor of this dish can be taken up a notch with the addition of Homemade Sindhi Biryani Masala.
WHAT MAKES SINDHI BIRYANI DIFFERENT FROM THE REST OF THE BIRYANIS?
Unlike other biryanis, the key difference in Sindhi biryani is the addition of potatoes, which is not typically found in other variations of the dish.
INGREDIENTS YOU'LL NEED!!!
- Homemade Sindhi Biryani Masala- Whole spices and powdered spices mixed together to bring that authentic Sindhi masala taste.
- Potatoes- are an essential ingredient to this recipe. Potatoes sets apart Sindhi Biryani from the other Biryanis like Authentic Chicken Biryani, Mutton Biryani, and Beef Biryani.
- Yogurt- To add a creamy texture and tangy flavor to the dish, as well as to tenderize the meat, yogurt is commonly used in biryani.
- Tomatoes- In biryani bring a tangy and slightly sour taste, and also help to add color and moisture to the gravy.
- Rice- Always make sure to cook in aged Basmati rice.
HOW TO MAKE SINDH BIRYANI?
HOW TO MAKE THE RICE FOR THE SINDHI BIRYANI?
HOW TO LAYER THE BIRYANI?
HOW TO STEAM "DUM" THE BIRYANI?
WHAT TO SERVE WITH BIRYANI?
HOW TO STORE AND HOW LONG WILL IT LAST?
Biryani is adviced to store the item in an airtight container within a refrigerated environment, as it can retain freshness for 3-5 days. However, it is not advisable to freeze it for future use.
OTHER TYPES OF BIRYANI AND ITS MASALA
Let's Make Sindhi Biryani!!!
Homemade Sindhi Chicken Biryani
- 12 cups water
- 3 cups rice
- 1½ tsp salt
- 3 star anise
- 3 cloves
- 1 tbsp oil
- 1 tsp water
- food coloring
- 1 tsp kewra
- In a medium size pot, on medium heat, add olive oil and let it heat up.
- Add onion and sauté it until brown.
- Then add ginger garlic paste and mix well for 20 seconds.
- Add chicken and cook it until it changes its color.
- Next add tomatoes and mix well.
- Add potatoes and mix well.
- Then add yogurt and mix well for 2 minutes.
- Add homemade Sindhi biryani masala, plums, lemon juice, 1 tsp salt, and mix well.
- Place 2 green peppers in the pot and mix well.
- Let the gravy cook for 7-9 minutes.
- Turn off the stove and set aside.
- Presoak the rice in water for 20 min.
- Drain the water.
- In a large pot, on medium heat, add water, 1 tsp salt, star anise, and cloves.
- Bring it to a boil. Then add the drained rice in the pot.
- Now let the rice cook for 6-8 minutes remember you're doing this on medium heat. Check if the rice are cooked 75-80%.
- Remove the pot from the stove and drain the water. Set aside.
- In a large pot, add 1 tbsp oil and 1½ tsp water. Scatter that across the bottom of the pot.
- To set the first layer lay out 25% rice in the bottom of the pot as your first layer. Then sprinkle 3 pinches food coloring on top of the rice.
- Next place some of chicken gravy that you made earlier and on top sprinkle some fresh cilantro.
- Keep repeating the pervious step two more times.
- On top of the fourth layer of rice, you shouldn't have any chicken gravy left, so your fourth layer will be rice, food coloring, cilantro, and lastly now add kewra to the pot.
- Wrap the lid with aluminum foil.
- Place the covered lid with aluminum foil on top of the pot.
- Place the tawa, on the stove then place the pot on top of the tava.
- Now turn the stove on high for 5-7 min only.
- Turn the stove on medium heat for the next 7-10 minutes.
- Next turn the stove on medium-low for the next 30 minutes.
- Turn the stove to low for 20 minutes.
- Now turn off the stove. Don't open for the next 10 minutes.
- Unwrap the lid and open and mix up the biryani slowly and carefully so rice wouldn't break.