Pakistani
Sindhi Biryani (Chicken)
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Sindhi Biryani (Chicken) is Pakistani home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Slice the onions thin and fry them in the oil for 15 minutes until deep brown and crisp. Lift out half for the layering and leave the rest in the pot.
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Add the ginger garlic paste, chicken and quartered potatoes to the pot and sear 8 minutes, then stir in the whisked yogurt, chopped tomato, both chili powders, turmeric, coriander powder and cumin.
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Bhunno the masala 15 minutes until the oil separates and it turns dark and glossy, then add the dried plums, half the green chilies and half the mint, cover, and cook 20 minutes until the chicken is tender. The korma should be thick, not soupy.
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Meanwhile soak the rinsed rice 30 minutes, then boil it in the salted water with the cardamom, cloves, cinnamon and bay leaves for exactly 6 minutes so it is three-quarters done. Drain it at once.
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Warm the milk and steep the saffron in it. Layer half the rice over the korma, then all of the reserved fried onion, mint, coriander leaves, remaining green chilies and lemon juice, then the rest of the rice, and pour the saffron milk over the top.
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Seal the pot with a tight lid or a sheet of foil under it, put it on the lowest possible heat for 25 minutes, then rest it 15 minutes before opening. Lift the layers from the side with a flat spoon rather than stirring.
Watch how to cook Sindhi Biryani (Chicken)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Pakistani dinner is a plate rather than a single dish. These are the courses that normally sit beside Sindhi Biryani (Chicken), read from the same composition Dinejot builds a real meal from.
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The protein alongside
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The cooked vegetable
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What it is eaten with
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The sharp little thing
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Sindhi Biryani (Chicken) carries dairy. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Aloo Anday (Potato and Egg Bhujia) |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 750 kcal
- Protein
- 28 g
- Carbs
- 75 g
- Fat
- 38 g
- Fiber
- 2 g
- Sugar
- 3 g
- Sodium
- 290 mg
- Saturated fat
- 3 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Sindhi Biryani (Chicken) takes about 95 minutes from a cold stove to the table, and the cooking itself is a proper project. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish. It also turns up at Eid.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.