Try This Balochi Biryani Recipe By Home Chef Sunita Sinha

Prepare this Balochi biryani, where the coarsely-ground biryani masala is the star of the dish, rendering a smoky flavour that will keep you returning for more

Contributed By

Aanchal Poddar

July 4, 2025

Balochi biryani recipe

Balochi biryani recipe

“It’s almost like the love for Balochi cuisine is in my blood. It was passed down to me by my mother, who learnt it from my nani (maternal grandmother),” said Sunita Sinha, who runs a cloud kitchen in Delhi called House of Baloch, serving traditional delicacies from the cuisine. 

Sinha’s nanaji (maternal grandfather), Dr. Gulab Rai Khurana, belonged to Sargodha in present-day Pakistan. He travelled to Balochistan to treat patients and was accompanied by his wife, Kaushalya Rani. “Over the years, my nana-nani delved into the intricacies of Balochi recipes and passed them down to my mother, Raj Khurana,” added Sinha. 

The cuisine involves the use of minimal but homemade masalas. “Whole spices are first roasted and then ground into a coarse powder. None of our masalas are ready-made; we prepare them freshly at home,” explained Sinha. She also mentioned how each dish has a masala that features a combination of different spices. 

Some dishes that define the cuisine and are Sinha’s personal favorites include sajji (a full chicken or lamb, rubbed with salt and spices, and served with naan or rice), pirki with kaak (a combination of potatoes, fried in a special Balochi spice blend and paired with a traditional soft stone paratha), and keema baida (a tender kaak (roti) stuffed with chicken or lamb keema, enveloped in a crispy, fried exterior). 

Balochi biryani recipe
Balochi biryani. (Sunita Sinha)

However, if there is one preparation that you cannot miss from the cuisine and Sinha’s cloud kitchen menu, it has to be their Balochi biryani. The star of the dish is the coarsely-ground biryani masala that is specific to the cuisine and renders a smoky flavour to the dish. 

Coriander and cumin seeds, black peppercorns, dried red chillies/ red chilli flakes, cloves, green and black cardamom, cinnamon stick, bay leaves, star anise, nutmeg, turmeric, and kasoori methi (fenugreek),  are first roasted and then coarsely-ground together to prepare the masala. 

This spice mix is then rubbed on the meat and is also used to marinate it with yoghurt, mint, coriander leaves, salt, and lemon juice. This allows the flavours of the masala to enter the meat. While boiling rice, star anise and black cardamom are used to give it a slight flavour. 

If you love biryani and wish to spend some time preparing your beloved dish, use this recipe for layered Balochi biryani by the House of Baloch

Quick Info
Prep Time 20 min
Cook Time 40 min
Total Time 60 min
Servings 5
Difficulty medium
Ingredients
  • Basmati rice (soaked in water for 10 minutes) - 2 cup
  • Bay leaf - 1 piece
  • Green cardamom - 4 piece
  • Cloves - 4 piece
  • Cinnamom stick - 1 piece
  • Sal - 2 tsp
  • Boneless chicken - 500 g
  • Yoghurt - 1 cup
  • Lemon juice - 4 tsp
  • Ginger garlic paste - 2 tsp
  • Red chilli powder - 2 tsp
  • Coriander and mint leaves - 30 g
  • Salt to taste - 0 g
  • Balochi biryani masala - 0 g
Instructions
Step-1
Put ghee in a large pot.
Step-2
Put two large thinly sliced onions and fry them till they turn brown.
Step-3
Keep aside 1/4th of the fried onions for layering.
Step-4
Cook chicken till ghee separates.
Step-5
Cooking the rice: Boil rice with 2 tsp salt and cook until it is 70% done.
Step-6
Layering of the biryani:
Step-7
In a heavy-bottomed deg/pot, put the first layer of cooked meat, followed by the rice over it.
Step-8
Sprinkle brown onions, slit green chillies, coriander and mint leaves, balochi biryani masala, saffron milk and some ghee on top.
Step-9
Cover the pot with a tight lid and seal with dough/atta.
Step-10
Place the pot over a hot tava and cook the biryani on low heat for 15 minutes.
Step-11
Serve with mint chutney, raita and onions.
Recipe
Prep Time 20 min
Cook Time 40 min
Total Time 60 min
Servings 5
Difficulty medium
Ingredients
  • Basmati rice (soaked in water for 10 minutes) - 2 cup
  • Bay leaf - 1 piece
  • Green cardamom - 4 piece
  • Cloves - 4 piece
  • Cinnamom stick - 1 piece
  • Sal - 2 tsp
  • Boneless chicken - 500 g
  • Yoghurt - 1 cup
  • Lemon juice - 4 tsp
  • Ginger garlic paste - 2 tsp
  • Red chilli powder - 2 tsp
  • Coriander and mint leaves - 30 g
  • Salt to taste - 0 g
  • Balochi biryani masala - 0 g
Instructions
Step-1
Put ghee in a large pot.
Step-2
Put two large thinly sliced onions and fry them till they turn brown.
Step-3
Keep aside 1/4th of the fried onions for layering.
Step-4
Cook chicken till ghee separates.
Step-5
Cooking the rice: Boil rice with 2 tsp salt and cook until it is 70% done.
Step-6
Layering of the biryani:
Step-7
In a heavy-bottomed deg/pot, put the first layer of cooked meat, followed by the rice over it.
Step-8
Sprinkle brown onions, slit green chillies, coriander and mint leaves, balochi biryani masala, saffron milk and some ghee on top.
Step-9
Cover the pot with a tight lid and seal with dough/atta.
Step-10
Place the pot over a hot tava and cook the biryani on low heat for 15 minutes.
Step-11
Serve with mint chutney, raita and onions.
Note:
  • Double the ingredients when cooking for more people to ensure everyone gets a fluffy stack.
  • Swap out eggs for mashed bananas, yogurt, or flaxseed mix if you're vegetarian or allergic to eggs.
  • Use buttermilk instead of regular milk for extra soft and airy pancakes.
  • Let the batter rest for 5-10 minutes before cooking to get fluffier pancakes.
  • Cook on medium-low heat to avoid burning while ensuring even cooking.
  • Add vanilla extract or cinnamon for an extra touch of flavor.
  • Top with fresh fruits, nuts, or honey for a delicious and healthy twist.
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