Sindhi Biryani (Fragrant Layered Basmati Rice with Spiced Chicken, Potatoes, Plums & Mint) – Authentic Pakistan Recipe

Ingredients for Sindhi Biryani (Fragrant Layered Basmati Rice with Spiced Chicken, Potatoes, Plums & Mint) (4 Servings)

• 1.25 lbs (or 2.5 cups) golden chicken thighs, prepped into bite-sized pieces
• 1.5 cups quartered waxy potatoes, washed and trimmed
• 1 cup aged basmati rice
• 1 medium onion and 3 cloves garlic, finely minced with fresh mint and cilantro
• 1.5 tbsp traditional Pakistan seasoning (green chilies, cardamom, cloves, saffron, crispy onions)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and fresh mint and cilantro until golden.
2. Add green chilies, cardamom, cloves, saffron, crispy onions along with golden chicken thighs and quartered waxy potatoes, searing for 4–5 minutes to build savory depth.
3. Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
4. Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
5. Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with aged basmati rice.