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Sindhi Biryani


500 gm. Chicken or Mutton

400 gm. Basmati Rice. washed and soaked

½ cup yogurt

4 tomatoes, chopped

4 Potatoes (optional)

3 onions, sliced

1.1/2 tbsp. garlic paste

1 tbsp. ginger paste

4-6 green chilies, chopped

¼ cup mint leaves, chopped

1 cup oil

2 tsp. red chili powder

1 tsp. cumin seeds

2 pcs black cardamom

6 pcs clove

2 pcs cinnamon stick

1 tsp. black pepper

2 tsp. salt

4-6 dried plum

1/8 tsp. yellow food color

2 pcs bay leaf

3 pcs green cardamom

1 tbsp. taara garam masala.

Yellow food color as required


  • In a pan fry the onion on a medium heat until golden brown.
  • Add meat, potatoes and garlic stir fry for 10 minutes.
  • Add Taara garam masala, dry whole spices, powder spice, yogurt, ginger, green chilies and fry for another five minutes.
  • Add half glass of water or more, cover and cook on a low heat until the meat is tender. When the meat is cooked and separate the oil, keep the pot on a side.
  • Add soaked rice into boiling water until the rice par cooked. Drain the rice thoroughly.
  • In a separate pan spread the cooked rice evenly over the meat and spread tomatoes, green chilies and mint over the rice in three layers.
  • Sprinkle yellow food color on top of the rice, cover and cook on a low heat until the rice is tender.
  • Garnish with fried onion and serve with salad.