FoodPublished: 2026-05-19·13 min read·By HyderabadPak Editorial

Sindhi Biryani Recipe — Authentic Hyderabad Style with Step by Step Guide

Learn how to make authentic Sindhi Biryani the Hyderabad way. Complete step by step recipe with ingredients, tips, and the secret to perfect Sindhi biryani rice every time.

Sindhi Biryani is not just a dish — it is the pride of Hyderabad, Pakistan. Born in the kitchens of Sindh and perfected over centuries, this aromatic, spicy, and deeply satisfying rice dish is beloved across Pakistan and by Sindhi communities around the world. If you have ever tasted real Sindhi Biryani from the streets of Hyderabad, you already know there is nothing quite like it.

This complete step by step recipe teaches you how to make authentic Hyderabad-style Sindhi Biryani at home — with every ingredient, every technique, and every secret that makes this biryani different from all others.

What Makes Sindhi Biryani Different from Other Biryanis?

Sindhi Biryani is unique in several important ways that set it apart from Punjabi biryani, Hyderabadi biryani (from India), or any other regional variety:

Aloo Bukhara (dried plums) — added for a distinctive sweet-sour tang that is the signature of authentic Sindhi biryani
Potatoes cooked inside the rice — a uniquely Sindhi addition not found in most other biryanis
No food colouring — the colour comes naturally from tomatoes, red chillies, and spices
Pakki style — the meat masala is fully cooked first, then layered with par-boiled rice and given dum (steam) — different from kacchi biryani where raw meat is cooked with rice
Intensely spiced — Sindhi biryani is notably hotter and more aromatic than most other biryanis
Yoghurt-based gravy — gives the masala a creamy, tangy depth

Sindhi Biryani Ingredients

For the Meat Masala

1 kg chicken (curry cut, bone-in pieces) — or mutton if preferred
3 medium onions — finely sliced
4 medium tomatoes — chopped
1 cup plain yoghurt — whisked smooth
6 tablespoons cooking oil — or desi ghee for richer flavour
1 tablespoon ginger paste
1 tablespoon garlic paste
2 teaspoons red chilli powder — adjust to taste
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
Salt to taste

Whole Spices for Masala

4 green cardamoms
2 black cardamoms
6 cloves
1 cinnamon stick (2 inch)
8 black peppercorns
2 bay leaves
1 teaspoon cumin seeds

The Sindhi Secret Ingredients

12 to 15 Aloo Bukhara (dried sour plums) — this is non-negotiable for authentic Sindhi biryani
2 medium potatoes — peeled and cut into large chunks
10 to 12 green chillies — whole or slit (Sindhi biryani is meant to be spicy)
1 large bunch fresh mint leaves — generous amount
1 large bunch fresh coriander — chopped
2 tablespoons lemon juice

For the Rice

750g basmati rice — good quality, long grain (soaked 30 minutes)
Water for boiling — enough to fully submerge rice
2 tablespoons salt — for the boiling water
2 bay leaves
4 green cardamoms
1 cinnamon stick
1 tablespoon oil

For Layering and Dum

4 tablespoons milk — plain, room temperature
A pinch of saffron — dissolved in the milk (optional but adds beautiful colour and aroma)
2 tablespoons desi ghee — for drizzling on top
Fried onions (birista) — 2 onions fried until golden brown and crispy

Step by Step Sindhi Biryani Recipe

Step 1 — Prepare the Fried Onions (Birista)

Finely slice 2 onions. Heat oil in a pan over medium-high heat — use more oil than you think you need, at least half a cup. Add the onions and fry, stirring frequently, until they turn deep golden brown and crispy. This takes 15 to 20 minutes on medium heat. Do not rush this step.

Remove with a slotted spoon and spread on kitchen paper to drain and crisp up. Set aside. Keep the remaining oil in the pan — you will use it for the masala.

Tip: Perfectly fried onions are the foundation of great biryani. Under-fried onions make the masala taste raw. Over-fried onions taste bitter. Aim for deep amber-gold colour.

Step 2 — Cook the Masala

In the same pan with the remaining onion oil, add 2 more tablespoons of oil if needed. Heat over medium-high flame.

Add all the whole spices — cardamoms, cloves, cinnamon, bay leaves, peppercorns, and cumin seeds. Fry for 30 seconds until fragrant.

Add the sliced onions (the 3 raw ones from the ingredients list). Fry until golden — about 10 to 12 minutes.

Add the ginger paste and garlic paste. Fry for 2 minutes until raw smell disappears.

Add the chopped tomatoes. Cook on medium heat, stirring regularly, until tomatoes are completely soft and oil starts to separate — about 10 minutes.

Add red chilli powder, turmeric, coriander powder, cumin powder, and salt. Mix well and fry the masala for 2 to 3 minutes.

Add the whisked yoghurt. Stir quickly and continuously to prevent curdling. Cook the yoghurt into the masala over medium heat for 5 minutes until oil separates again.

Step 3 — Add Chicken and Secret Ingredients

Add the chicken pieces to the masala. Mix well to coat each piece thoroughly. Cook on high heat for 5 minutes stirring constantly.

Now add:

The Aloo Bukhara (dried plums) — all of them
The potato chunks
Green chillies
Half the mint leaves
Half the fresh coriander
Lemon juice

Mix everything together. Add half a cup of water. Cover and cook on low-medium heat for 20 to 25 minutes until the chicken is fully cooked and tender and potatoes are soft.

Remove lid, increase heat, and cook off any excess water until the masala is thick and clinging to the chicken. Oil should be visibly separating at the edges.

Add garam masala. Mix and turn off heat. Taste and adjust salt if needed.

This masala should be slightly over-salted and over-spiced compared to what you would eat alone — it will balance out when mixed with the bland rice.

Step 4 — Boil the Rice

Fill a large pot with plenty of water — at least 3 litres for 750g of rice. Bring to a rolling boil.

Add salt, bay leaves, cardamoms, cinnamon, and oil to the water.

Drain the soaked rice and add to the boiling water. Stir gently once. Cook on high heat, uncovered.

The rice is ready when it is 75% cooked — it should still have a slight bite in the centre when you press a grain between your fingers. This takes approximately 6 to 8 minutes depending on your rice.

Drain the rice immediately through a colander. Do not rinse with cold water.

This is the most critical step — if you overcook the rice now, the final biryani will be mushy. Under-cooked is always better than overcooked at this stage.

Step 5 — Layer the Biryani

Use a large, heavy-bottomed pot with a tight-fitting lid for the dum. A heavy aluminium or steel deg (biryani pot) is ideal.

Layer 1 — Bottom: Spread half the cooked chicken masala evenly across the bottom of the pot. Include the potatoes and aloo bukhara in this layer.

Layer 2 — First Rice: Spread half the par-boiled rice evenly over the masala. Use a gentle hand — do not press or compact the rice.

Layer 3 — Middle garnish: Scatter half the remaining fresh mint, fresh coriander, and half the fried onions over the rice layer.

Layer 4 — Remaining masala: Spread the rest of the chicken masala over the garnish layer.

Layer 5 — Final rice: Top with the remaining rice. Spread evenly and gently.

Layer 6 — Top garnish: Scatter the remaining mint, coriander, and fried onions over the top.

Drizzle the saffron milk evenly over the top of the rice. Drizzle the ghee over the top.

Step 6 — Dum (Steam Cooking)

This is the final and most important step — the slow steam cooking that brings everything together and creates the signature biryani aroma and texture.

Method 1 — Tawa dum (traditional and best): Place a heavy tawa (flat griddle) directly on your stove burner over very low flame. Place your biryani pot on top of the tawa. Cover the pot with a tight lid — seal the edges with dough if your lid does not fit perfectly (this is the traditional method). Cook on the lowest possible flame for 25 to 30 minutes.

Method 2 — Oven dum: Preheat oven to 150°C. Cover pot tightly with foil then the lid. Place in oven for 25 to 30 minutes.

How to know the dum is complete: You will smell the biryani strongly through the pot. Steam will be rising from the edges if not sealed. When you open the lid, the rice should be fully cooked, fluffy, and separate. The layers should be visible.

Step 7 — Serve

Open the lid carefully — the steam is very hot.

Using a large flat spoon or spatula, gently fold and mix the layers together from the bottom up. Do not stir aggressively — you want to see separate grains and visible layers of colour when served, not a mashed mixture.

Serve immediately with:

Raita (yoghurt with cucumber, mint, and cumin)
Kachumber salad (chopped onion, tomato, cucumber with lemon and salt)
Green chutney (mint and coriander)
Papad (crispy lentil wafers)

Raita Recipe for Sindhi Biryani

The right raita is essential alongside Sindhi biryani — it cools the spice and balances the richness.

Ingredients:

500g plain yoghurt — whisked smooth
1 small cucumber — finely grated or chopped
2 tablespoons fresh mint — finely chopped
1 teaspoon roasted cumin powder
Half teaspoon salt
Quarter teaspoon black pepper

Method: Mix everything together. Chill for 15 minutes before serving. This raita is non-negotiable with Sindhi biryani.

Tips for Perfect Sindhi Biryani

1. The rice is everything Use the best quality long-grain basmati rice you can find. Cheap rice will ruin the biryani regardless of how good your masala is. Soak it for at least 30 minutes before boiling.

2. Never skip the Aloo Bukhara The dried sour plums are what makes Sindhi biryani taste like Sindhi biryani. You can find them at any Pakistani grocery or spice market. If you are in Hyderabad, they are available in every spice shop in the bazaar.

3. Low and slow for dum The biggest mistake people make is rushing the dum on high heat. High heat burns the bottom layer. The entire point of dum is patience — very low heat for the full 25 to 30 minutes.

4. The masala must be thick Before layering, your chicken masala must be thick and dry enough that the oil is separating visibly. Watery masala makes soggy biryani.

5. Use ghee for the top layer Even if you cooked the masala in regular cooking oil, use desi ghee for the final drizzle on the rice. It adds an unmistakable richness and aroma to the finished biryani.

6. Generous mint Hyderabadi Sindhi biryani uses far more mint than most recipes suggest. Do not hold back — the mint fragrance is one of the defining characteristics of this dish.

Sindhi Biryani — Mutton Version

For mutton Sindhi biryani, follow the exact same recipe with these adjustments:

Use 1 kg bone-in mutton instead of chicken
In Step 2, after adding yoghurt and cooking the masala, add 1.5 cups of water and pressure cook the mutton for 25 to 30 minutes until completely tender before proceeding to the layering step
Mutton biryani has a deeper, richer flavour and is considered the more festive and celebratory version

How is Sindhi Biryani Served in Hyderabad?

In Hyderabad's famous biryani restaurants and home kitchens, Sindhi biryani is always served:

Hot — never reheated biryani, always freshly made and served immediately
In generous portions — Hyderabadis do not believe in small servings of biryani
With cooling raita — always, without exception
At celebrations — weddings, Eid, birthdays, and any gathering of family or friends

The biryani at Hyderabad's famous stalls — particularly around Gol Building and Saddar area — has been perfected over decades by families who have cooked nothing else their entire lives. This recipe gives you the authentic home version of that same tradition.

Frequently Asked Questions About

Sindhi Biryani Recipe

What makes Sindhi biryani different from regular biryani?

Sindhi biryani is different from other biryanis because of its use of Aloo Bukhara (dried sour plums) for a tangy flavour, potatoes cooked inside the rice, an intensely spiced yoghurt-based masala, and the pakki method where meat is fully cooked before being layered with rice. It is spicier and more aromatic than most other biryani varieties.

What is Aloo Bukhara and where can I find it?

Aloo Bukhara are dried sour plums — small shrivelled dried fruit with a distinctive sweet and sour flavour. They are available at any Pakistani grocery store, spice market, or South Asian food shop. In Hyderabad they are sold in every spice bazaar. They are essential for authentic Sindhi biryani and cannot be substituted.

Can I make Sindhi biryani without a pressure cooker?

Yes, you can make Sindhi biryani without a pressure cooker if using chicken — chicken cooks easily in the masala on the stovetop in 20 to 25 minutes. For mutton biryani a pressure cooker is recommended to achieve tender meat, though a heavy pot with slow cooking for 60 to 90 minutes also works.

How long does Sindhi biryani take to cook?

Authentic Sindhi biryani takes approximately 1.5 to 2 hours from start to finish including preparation, cooking the masala, boiling the rice, and the dum cooking time. It is worth every minute.

Why is my biryani rice soggy?

Soggy biryani rice is caused by over-boiling the rice before layering or by too much water in the masala. The rice should be only 75% cooked before layering. The masala must be thick with no excess water. The dum must be on very low heat.

Is Sindhi biryani very spicy?

Yes, authentic Sindhi biryani is a spicy dish. It uses a significant quantity of red chillies, green chillies, and whole spices. If you prefer less heat, reduce the red chilli powder to 1 teaspoon and use fewer green chillies, but do not eliminate them entirely as they are part of the authentic flavour profile.

What rice is best for Sindhi biryani?

The best rice for Sindhi biryani is aged long-grain basmati rice. Aged basmati (at least 1 year old) has a lower moisture content and cooks more separately, giving the biryani its distinctive fluffy, non-sticky texture. Look for rice labelled "extra long grain" or "1121 basmati" for the best results.

Can Sindhi biryani be made with fish?

Yes, fish Sindhi biryani is a traditional variation — particularly popular in Hyderabad during the Pallo fish season (July to September). Use firm fish like Rohu or Pallo (Hilsa). Reduce the cooking time significantly as fish cooks much faster than chicken or mutton.