Based on my research, the following are the ingredients and traditional recipe for Sindhi Biryani:

Ingredients:

Basmati rice (2 cups)
Chicken (500 grams)
Onions (2 large, sliced)
Tomatoes (2 medium, chopped)
Ginger garlic paste (1 tablespoon)
Green chilies (3-4, chopped)
Yogurt (1/2 cup)
Red chili powder (1 tablespoon)
Turmeric powder (1/2 teaspoon)
Cumin seeds (1 teaspoon)
Coriander powder (1 tablespoon)
Garam masala powder (1/2 teaspoon)
Bay leaf (1)
Cardamom (2-3)
Cinnamon stick (1 inch)
Cloves (2-3)
Oil (1/4 cup)
Water (4 cups)
Salt (to taste)
Traditional Recipe:

Soak the rice in water for 30 minutes.
In a separate pan, heat oil and add onions. Fry until golden brown and remove from oil.
In the same oil, add chicken and fry until it changes color.
Add ginger garlic paste, tomatoes, salt, red chili powder, turmeric powder, cumin seeds, coriander powder, green chilies, and yogurt to the chicken. Cook for 5 minutes.
In a separate pot, add water, bay leaf, cardamom, cinnamon stick, cloves, and salt. Bring to a boil, and then add the soaked rice.
Once the rice is half cooked, layer half of the rice in a pot and then add the chicken mixture on top.
Layer the remaining rice on top of the chicken and then top with fried onions and garam masala powder.
Cover the pot with a tight lid and cook on low heat for 20 minutes or until the rice is fully cooked.
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