September 23, 2016

Sindhi Style Chicken Biriyani | Chicken Dum Biryani Sindhi Style | Sindhi Chicken Biryani | Chicken Biryani With Step by Step Pics | Murgh Biriyani Recipes

 Biryani is my all time favorite which I cook on sunday mostly..Even,for so many it`s a favorite dish who can`t say no if it is in front of their eyes.. I love to try different biriyanis that too which are popular in india..
Til now,I have posted 15+ biryani recipes and this is another which is going to join with those.. This sindhi style biryani is quite easy and simple to cook.. Marination part is an important step to follow to cook a delicious biryani here,and the remaining ingredients are quite common which can easily get in every kitchen.. Follow the step wise pictures and notes which given below and cook next time :)

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CATEGORY- Biryani Recipes | Dum Biriyani Recipes


chicken(with bones)- 500 grams or 13 medium size drum sticks (I used)
GGP/ginger garlic paste- 1 tbsp
mint leaves-handful
cilantro leaves fresh-handful
potato-2 big size
yogurt/curd-1/4 cup
onions-2 med size
tomatoes-1 big
black cumin-1 tsp
deep fried onions-1/4 cup


red chilli powder-2 tsp
salt-to taste
turmeric powder-1 tsp
coriander+cumin powders-1tsp+1 tsp
garam masala or biryani masala-1 tsp
warm milk-1/4 cup
orange/yellow food color-2 pinches

basmati rice-2 cups
oil-1 tsp
cumin-1 tsp
cinnamon stick-1 inch
fennel seeds-1 tsp
salt-little bit or 2 pinches
cardamom pod-1
pepper corns-5-6(optional)
bay leaf-1 small


Marinate chicken before night with mentioned spice powders  (small quantities only)or minimum for 2 hours...
Wash and soak rice for 30 minutes..Now heat a big vessel with enough water and add in whole spices which mentioned under "TO COOK RICE YOU NEED"..When water starts boiling add in rice and cook til 70%. rice should be half cooked at least but not completely..

Turn on heat under a vessel..Add oil..Fry whole garam masala ingredients,chopped onions and GGP..Saute well and add chicken..Mix and set it evenly in vessel..Then throw in chopped potatoes,tomatoes,curd and cook for 20 minutes in low flame.Then add cilantro+mint leaves..

Now add in all spice powders according to your taste.Stir together.Cook for 5 minutes in medium flame..You can add 2-3 table spoons of water in between to avoid burning..

When the chicken is almost done,Add in cooked rice on top..Pour in saffron (yellow) color milk,fried onions,spread mint + cilantro leaves..pour some ghee or butter and close it with lid tightly..

Put it on dum method and cook for 15 minutes in low flame..(Dum method means, turn on heat under a tawa,on top place this biryani vessel and cook)Turn off and serve hot with any gravy,raita,onion slices,lemon wedge.

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