Prep 30 mins
Cook 1 hr
Rather than the regular Biryani, Sindhi Biryani is more spicy and tasty. Don't know whether it originates from Sindh or not. Just make sure about one thing if you don't want your rice overly cooked, keep on checking them while you r boiling them and drain them as soon as you turn off the heat. Do NOT leave them in the water once you turn off the heat. You can also add some vinegar while boiling the rice so they won't stick together. Note, you can also substitute mutton with chicken. Potatoes are not necessary if you use Chicken though. P.S For Desi people the rice measurement is 5 tea cups and not mugs.
- 1 -1 1⁄2 kg mutton
- 5 cups basmati rice (soaked in water for atleast 1/2 an hour)
- 1⁄2 kg potato (cut into large chunks)
- 1 1⁄2 cups oil
- 3 medium onions (sliced)
- 2 teaspoons garlic paste (Lehsan)
- 2 teaspoons ginger (Adrak)
- 1⁄2 kg tomatoes (chopped)
- 10 -15 prunes (Aaloobukharay)
- 2 teaspoons salt
- 4 teaspoons red chili powder
- 10 cloves (Laung)
- 8 green cardamoms (Chhoti Ilaichi)
- 10 pieces black pepper (Kali Mirch)
- 2 teaspoons cumin seeds (Zeera)
- 2 cinnamon sticks (Dalchini)
- 4 black cardamom pods (Bari Ilaichi)
- 2 bay leaves (Tez Patta)
- 250 g yogurt
- 6 green chilies
- 2 tablespoons coriander leaves (Dhaniya)
- 2 tablespoons mint leaves (Podina)
- 3 teaspoons salt
- 3 bay leaves
- 3 cinnamon sticks
- 2 black cardamom pods
- 2 pinches orange food coloring
- 1 tablespoon mint leaf (chopped)
- Slice the onion and fry it in oil until it is light brown. Take out 1/4 of it and keep aside.
- Add Garlic (Lehsan), Ginger (Adrak), tomatoes, prunes (Aaloobukharay), salt, red chili powder, cloves, cardamoms, Black Pepper, (Kali Mirch), Cumin Seeds (Zeera), cinnamon, black cardamom pods and bay leaves to the remaining fried onions.
- Fry this until the tomatoes are tender and the water is dry.
- Then add meat, yogurt and water (if desired) and cook on medium heat until the meat is tender and the water has evaporated.
- On other side boil the potatoes until they're half cooked.
- Now, add green chillies, mint, coriander leaves, and the half boiled potatoes to the meat. Simmer for 2, 3 minutes. Your meat curry is done.
- Boil the rice with salt, bay leaves, cinnamon sticks and black cardamom and drain the water off when the rice is half done.
- Layer the curry with the rice in a pot in one on one layers. Sprinkle the food color, fried onions, and chopped mint leaves on top of the last layer.
- Close the lid tightly making sure no steam passes out of the pot and cook on low heat until the rice is done.
- Gently mix it before serving.
- Serve with Raita.
Nice Biryani recipe Regards, bhabiskitchen
Thanks for posting this receipe the instructions very clear and easy to follow I am sure I will be making this again and again Baraka Allhu feki
This biryani is the BEST Sindhi Biryani I have ever had! I was skeptical, because normally I'm not a huge fan of tomatoes in biryani, but this was really delicious. I did omit the potatoes, and added tamarind to give it a more tangy flavor. Also, I added saffron soaked in milk, a tablespoon of ghee (or crisco) melted, and couple of pinches of yellow food coloring all on the top along with the chopped coriander, fried onions and mint. (If you're trying this variation, add the coriander, mint and fried onions LAST or else they will look a little jaundiced!) To make sure the layers of rice and meat steamed well, I put my stove on low and covered the pot with foil (just where the lid goes) and topped it with the lid. This recipe is explained well and once I had everything chopped, it was actually a cinch to make. I will definitely be making this dish again this weekend for some guests! Thank you!!