1 hr 50 minRice & biryaniTimes are estimates, including soaking or resting where shown.
Sindhi Biryani
A lively biryani with potatoes and tangy dried plums.
Prep25 min
Cook1 hr 5 min
Soak / rest30 min
Total2 hr
Let’s get cooking.
- 01
Rinse and soak rice for 30 minutes. Peel potatoes and cut into 3 cm pieces; chop onions and tomatoes. Mince ginger and garlic.
- 02
Brown onions in oil. Add ginger, garlic, chicken, yogurt and ground spices. Stir for 5 minutes, then add tomatoes, potatoes, plums, green chillies, half the salt and 200 ml water. Cover and simmer 30–35 minutes until chicken and potatoes are cooked.
- 03
Boil rice in remaining water and salt for 5–7 minutes, then drain while still firm inside. Reduce excess liquid from the chicken gravy and layer rice and mint on top.
- 04
Cover tightly and steam on very low heat for 15 minutes. Rest for 10 minutes before serving, discarding plum stones if present.
A little kitchen care
Use a food thermometer: poultry 74°C, ground beef 71°C, fish 63°C. Cook eggs until whites and yolks are firm. Keep raw and ready-to-eat foods separate.
Cooking temperature guide ↗Ingredients & allergy notes
Includes: Milk
This is not an allergen-free claim. Check every ingredient and packaged blend for its full label, including possible cross-contact. Use vegetarian-suitable cheese and packaged ingredients for vegetarian recipes.
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