Sindhi Chicken Biryani (Karachi-style)

Name: Sindhi Chicken Biryani (Karachi-style)
Total time: 1 h 30 min
Yield: 5
Cuisine: Pakistani (Sindhi)
Ingredients: 500 g Basmati sella (parboiled) rice; 500 g Chicken, bone-in, cut into pieces; 3 medium Onions, sliced; 180 g Yogurt; 3 medium Tomatoes, cubed; 6 Aloo bukhara (dried sour plums); 3 Potatoes, boiled and peeled; 1 tbsp Ginger-garlic paste; 5 Green chillies, slit; 1 tbsp mixed Whole spices (cinnamon, cloves, green & black cardamom, star anise, cumin, peppercorns, bay leaf); 2 tbsp mixed Ground spices (red chilli, turmeric, coriander, cumin, garam masala); 120 ml Cooking oil; 1 handful each Mint and coriander leaves; 2 tbsp Lemon juice; ½ tsp Yellow food colour or saffron

Pakistan's hot-and-tangy biryani: chicken is cooked down into a tomato-and-yogurt masala with green chilli and sour dried plums, layered with boiled potatoes and parboiled sella rice, then dum-steamed. Louder and more sour than the gentle Hyderabadi plate.

Sumber

Resipi oleh Food Fusion · 📱 Pempengaruh · Pakistan's largest recipe channel, billed as the country's No.1 quick-recipe platform; publishes each full recipe with weighed quantities in its videos and on foodfusion.com.

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Recipe published by Food Fusion — Sindhi biryani is a traditional Pakistani dish with no single inventor. Food Fusion publishes a full weighed recipe of it in this video (verified live), and the amounts here follow that recipe; the step wording is our own. Titled "Sindhi Biryani Recipe By Food Fusion". It is filed separately from the book's Hyderabadi chicken-biryani because it is a different dish — a pakki (cook-then-layer) biryani built on tomato, yogurt, potato and sour aloo bukhara, hotter and more tangy than the Hyderabadi kacchi version.

Tukang masak: Food Fusion

Tonton cara membuatnya · 3 video

Food Fusion Get Curried Cook with Judy and Flo

⏱ 90 min🍽 5 hidangan🔥 640 kcal🇵🇰 Pakistan🌶️🌶️🌶️

Halal

Langkah

Soak the sella rice for 30 minutes. Bring a large pot of salted water to the boil with a few of the whole spices, add the rice, and cook only until it bends but still has a hard core — about 70% done. Drain and set aside.
💡 Undercooked on purpose — the dum finishes it. Fully cooked rice here becomes paste after steaming.
Fry the sliced onions in the oil until deep golden. Lift out and reserve half for the layers; leave half in the pot. Add the ginger-garlic paste and the rest of the whole spices and cook 1 minute.
Add the chicken and the ground spices with a little salt and fry over high heat until the chicken colours, 5 minutes. Stir in the whisked yogurt and the tomatoes and cook until the oil rises to the surface and the masala looks glossy, 12–15 minutes.
💡 Waiting for the oil to separate is what makes a pakki biryani taste cooked-through rather than raw-spiced. Do not rush it.
Add the aloo bukhara, green chillies and boiled potatoes. Cover and simmer 5 minutes until the chicken is tender and the gravy is thick, not soupy.
Layer: spread half the masala in a heavy pot, cover with half the rice, scatter fried onions, mint and coriander; repeat. Drizzle the lemon juice and the dissolved food colour over the top rice.
Seal the lid (a strip of dough or foil under the lid helps), set the pot on the lowest heat, and dum-steam 20 minutes. Rest sealed 10 minutes, then fold up from the bottom so the two colours streak through without breaking the grains.
💡 Put a flat tawa or heat diffuser under the pot for the dum so the bottom layer steams instead of scorching.

💡 Petua

How this differs from the book's Hyderabadi chicken-biryani, in one line: that one layers RAW marinated chicken with rice and steams both from scratch (kacchi); this one cooks the chicken into a tomato masala first, then layers (pakki), and adds potato and aloo bukhara. Sindhi biryani is the tangier, spicier of the two.
No aloo bukhara? A tablespoon of tamarind pulp gives a similar deep sour note — but do not swap in lemon alone, which is sharp and one-dimensional next to it.