Sindhi Biryani

Make your day masal-e-daar with National Sindhi Biryani by Anum Sadiq.

I Made It


  • 1 kg chicken
  • 250g yogurt
  • 2 large onions
  • 2 tomatoes, paste
  • 500g rice
  • National Red Pepper and National Salt as per taste
  • National Sindhi Biryani Masala
  • 1tsp National Garam Masala as per taste
  • Some coriander leaves. Mint leaves, and green chilies


  • Add oil to a karahi and fry onions till they’re golden brown
  • Add chicken
  • Add all the National spices and mix
  • Fry and add tomatoes
  • Add yogurt and mix
  • Cover it and leave it on a low flame till the chicken is done


  • In the meantime, fry some onions separately
  • Boil rice
  • When it’s all done, take an empty pot, add a layer of rice followed by a layer of chicken masala.
  • Repeat this till all the rice and masala have finished.
  • Then on the top, add onions, some mint leaves, Coriander, Green chilies.
  • Leave the pot on dum (to be cooked in steam) for 10 minutes, less if the rice were already perfectly boiled.
  • 10 or less minutes later, it’ll be done