I love biryani! If I say this I’m not exaggerating. Sindhi Biryani with potatoes is one of my favorites, because it is slightly spicier than the regular biryani. The fragrant blend of spices creates an incredibly aromatic dish thats a treat for your taste buds. The tender pieces of meat and potatoes, layered between the flavorful rice, make each bite a delightful experience. Whether enjoyed with a side of cooling raita or a zesty chutney, biryani never fails to satisfy my cravings for a rich and flavorful meal.
What goes in Sindhi Biryani with potatoes
Rice
I highly recommend using long-grain basmati rice for biryani, as it adds a distinctive aroma and flavor to the dish. In particular, sella basmati rice is the perfect choice for biryani, especially for beginners, as it is easy to work with and yields excellent results. By soaking the rice beforehand, you ensure that it cooks evenly and fluffs up beautifully, elevating the texture and presentation of the biryani.
Enhance Your Rice with Vinegar or Lemon Juice!
Adding a touch of vinegar or lemon juice while boiling the rice not only imparts a beautiful white color but also results in perfectly fluffy grains. I also add whole green chilies, fresh herbs such as cilantro or mint for extra flavors.
Chicken and potatoes
In this chicken biryani recipe, I used chicken with bones and cut it into 16-20 pieces. Chicken quarters can also be used but smaller pieces of chicken are better for biryani. Sindhi biryani is incomplete without some potatoes. Peel and cut the potatoes and add to the chicken at the same time when you add your masala to let the potatoes cook properly.
Biryani Masala
I used a packet of Shan Sindhi biryani masala. In addition to that, I always use cumin and coriander powder. Try to use a small quantity of salt because store-bought masalas already have salt.
Tomatoes and Yogurt
I like to use a combination of tomatoes and yogurt to make the korma for biryani. Tomatoes and yogurt paired with other spices give some sourness to the biryani and make the delicious korma.
Caramelized Onion
Imagine the sweet aroma of one large onion, sliced thinly and sizzling in hot oil until it transforms into a beautiful, light golden brown. This is a crucial step – don’t rush it! Once the onions reach that perfect hue, carefully scoop out half of them to use in the layering. Trust me, you don’t want to miss this part. Caramelizing the onions truly elevates the flavor to a whole new level.
Steaming the Biryani
I use two methods to steam biryani, stove top and oven. For stove top steaming, I keep my biryani on high heat for about 3 minutes and then lower the heat to simmer and steam for 8-10 minutes. For oven method, I preheat the oven to 350°F and layer the biryani i an oven safe dish then steam the biryani for 25-30 minutes. Both methods are effective but if you are a beginner I suggest to use oven method.
Food coloring
I use red or orange food coloring to add a vibrant pop of color to my dishes. When I want to enhance the visual appeal, I often sprinkle a little bit of red food color on the top layer, creating a beautiful contrast against the other ingredients. Additionally, the natural yellow hue in some of my creations comes from turmeric, adding not only a lovely color but also a hint of earthy flavor.
What to serve with Sindhi Chicken Biryani
Biryani is often served with raita, a cooling yogurt-based side dish, and salad. Some people also enjoy biryani with tangy and spicy green chutney. The combination of these different elements creates a balance of flavors and textures that is satisfying. Whether enjoyed at home, at a restaurant, or a special occasion, biryani is a dish that brings people together. Its rich and complex flavors, along with its vibrant colors and enticing aroma, make it a delightful centerpiece for any table.
How to store leftover Chicken Biryani?
I love the idea of preserving any leftover biryani in an airtight container for up to three days in the refrigerator, or even better, in the freezer for a couple of weeks! To enjoy it again, follow my reheating the rice guide here.
Easy Sindhi Biryani with Potatoes
Ingredients
- 3 cups rice
- 2.5 lbs chicken
- 1/2 cup oil
- 1 large onion sliced
- 3 medium tomatoes chopped
- 1 packet sindhi biryani masala
- 1 tbsp ginger and garlic paste
- 1 cup yogurt
- 3 medium potatoes
For rice
- 3 tsp salt
- 1/4 cup vinegar
- 4 green chilies
- mint leaves or cilantro optional
For steaming
- Green chilies and cilantro or mint optional
- Food color optional
Instructions
Prepare chicken korma
- Cut chicken into 16-20 pieces.
- Peel and thinly slice onions.
- Add oil in a pan, then add sliced onions and fry them over high heat until light golden brown.
- Now add chicken and ginger garlic paste and cook for about 5 minutes, then add a packet of Sindhi biryani masala, potatoes and tomatoes. Mix everything and cook on medium low heat for about 25 minutes or until chicken is fully cooked through.
Boil rice
- Mean while wash and soak your rice.
- In a big pot add water, salt and let it come to a boil.
- Once water starts boiling, drain your rice and add to the boiling water. Also add vinegar, green chilies and mint.
- Cook your rice until you try to break them between your finger and you see it breaking into 2 or 3 pieces. 80% done.
- Now use a strainer to drain your boiled rice.
- Your korma is also ready at this point, add yogurt to it and mix.
Layering the biryani
- Add a little bit of oil from korma at the bottom of the pot.
- Add half of the boiled rice, then add the korma and the remaining rice.
- Also add green chilies, cilantro and mint if using any. Add food coloring.
- Cover with a foil paper and the lid.
- cook on high heat for about 3 minutes and then lower the heat and steam for 8-10 minutes.