Sindhi Chicken Biryani

With its heavenly aroma and mouth-watering flavor combinations, biryani is a layered and steamed rice dish. It can include any type of meat, lentil, fish or vegetables. Many different variations and versions of biryanis exist across the Indian subcontinent, Middle East and some parts of the Arabian Peninsula. All have their own style and unique way to make it delicious.

Today I am bringing you one of my favorite kinds of chicken Biryani – Sindhi Biryani. The first time I ever had this biryani was at my friend Ratna’s house and just one spoonful of this exotic dish had me hooked. I can’t recall eating a biryani that I didn’t like but this was mind blowing. I crave this version mostly. Ratna has earned her culinary repute for making the best Sindhi Biryani in our entire friend circle. Plus this biryani has higher approval ratings from everyone at my home. She invites us every time she makes this biryani. Isn’t that really sweet?  So wouldn’t it be better to share her recipe that tastes of friendship?

Sindhi Biryani originated in Sind Province of Pakistan. It is quite spicy and zesty than other varieties of biryanis. The most prominent difference is the use of sour yogurt, dried plums and the addition of potatoes. Tomatoes are never cooked in the gravy, rather round slices are used in between the layers of rice and meat. The aroma in this version comes from the generous use of cilantro and mint, not from rose or kewra water which is common in most Mughlai biryanis. If you have tried other biryanis you will surely find this one a little different.

Biryani takes a bit of time and patience to make, but the final result is always really great so do put your heart into making it. You start by frying up some chopped onions, ginger, garlic and spices, followed by chicken and yogurt. It’s just like you’d make a classic bone-in chicken curry. Yes please, you need bone-in chicken for the most flavorful results. If chicken doesn’t fit in your diet, just sub jackfruit. I have a jackfruit and lentil biryani recipes on the blog.

My friend used store-bought Sindhi Biryani Masala which already comes with dried plums. Even if you are using biryani masala don’t skimp on the extra whole spices added to the recipe. Each spice, contributes to the overall flavor. The success of making a good biryani lies in the way you parboil the rice because it’s the easiest to mess up. If you overcook it even a little, then the rice will be soggy in the final stage of preparation. If the rice is under cooked they will become dry and stick to the pot. So keep an eye when cooking it. My friend cooked the rice in instant pot but I forgot how she did it so I will be giving instructions of cooking in a regular pot.

The thing which makes Biryani a “Biryani” is that when both meat and the rice are cooked separately, they are brought together by layering and  steaming them in a pot covered on low heat called “Dum”. Dum cooking is what really locks the flavors in, and allows the herbs and spices to fully infuse the meat and rice, and become one cohesive unit. You will need a really thick bottom pot with a tight fitting lid to finish off biryani in Dum. The pot is placed on a “tawa” or frying pan to prevent burning. A lot of cooks seal the edge with dough to provide the tightest possible covering. Some also wrap the lid in foil or fabric so the moisture can’t escape but if you have a tight-fitting lid you don’t need to do any of this.

Biryani is usually served with chutney and raita, a yogurt based side typically made with chopped onion, tomatoes and cucumber in it. This recipe is a keeper, my friends. I hope you enjoy it as much as I do.

Woman with a big smile in the center is my friend, Ratna

Update on my PINTEREST Issue

As you already know from my post last month that I was struggling with an issue of not saving my content on Pinterest. It still has not been fixed. The Pinterest team reviewed my domain and noticed two things which they thought might be the reason. As suggested, I tried the Pinterest save button sponsored by them, but the same error popped up-“something went wrong at our end” The other thing they said was to get an SSL certificate. I don’t think this could be the reason as my food blog was working fine for the past 6 years wiothut an SSL certifucate. Does anyone is experiencing such issue?

When the automated email from Pinterest asked how they did, I chose the option”Not great” and explaned the reason why. I haven’t heard from them after that.

What should I do guys?

Help me..

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I ambringing this celebratory dish to #COOKBLOGSHARE @hijackedbytwins. and Corina’s monthly linky party #cookonceeattwice.