Basic Sindhi Biryani


  • Rice 5-6 cups.
  • Chicken /beef or lamb pieces, can be boneless or with bone or both.
  • 5 onions
  • 3 bunches of garlic
  • 3 inch ginger  piece
  • 5-6 tomatoes
  • Bunch of coriander
  • Bunch of fresh mint
    Whole garam masala
  • 4-5 green chillies
  • Chicken  stock cubes 4
  • Dried plums
  • Coriander seeds
  • Fennel seeds
  • 8 whole dried red chillies.
  • Laziza or shaan biryani masala packet.


Wash then soak rice in water for 1 hour.
In large pot, put meat, stock, 2 bunches of garlic , red chillies, coriander and fennel seeds, whole garam masala, onion  chopped chunky, cover with water by a couple of inches. add salt  about 1 1/2 tspoon. cook until meat is 95%cooked.
Remove meat from pot and siv out ingredients, keep the remaining sauce or yakhni and set aside. in blender put green chillies, garlic  and ginger , blend.
Chop tomatoes, slice 1 medium/large onion  finely.
In a large pot, add ghee  or oil and heat, add sliced onions, fry until golden, add chopped coriander leaves  and mint  leaves about 1/2 cup each, and stir add the blended garlic /chillie mixture and continue to fry, add meat and bhoon or fry for 5 mins, add chopped tomatoes and 1 packet biryani masala, add drained rice and pour the yakhni sauce over the rice, cover by 2 cm, place on high flame until boil is achieved, then put on lowest flame and keep covered for about 20 mins, check to see if rice is soft and seperated but don’t check too often because the rice cooks in the steam.
If more yakhni is needed, gently sprinkle a few drops on top and continue to cook on low flame. when ready serve with salad, raita, chutney and maybe shammi kebabs

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