Sindhi Biryani

READY IN: 1hr 30mins
Recipe by Bint e Naeem

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.

Top Review by Huda

I usually would make Sindhi Biryani recipe from Shan Masala or similar packets to save time but thought of making the biryani this time using your recipe and it came out much better than the packet biryani. I literally made it exactly the same way you have written your recipe. I love potatoes in my biryani and this biryani recipe even has potatoes in it. I ate the biryani for 2 days but I can re make it and eat it for 3 more days, thats how finger licking this recipe is. Thank you so much

Ingredients Nutrition

Directions

  1. Slice the onion and fry it in oil until it is light brown. Take out 1/4 of it and keep aside.
  2. 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.
  3. Fry this until the tomatoes are tender and the water is dry.
  4. Then add meat, yogurt and water (if desired) and cook on medium heat until the meat is tender and the water has evaporated.
  5. On other side boil the potatoes until they're half cooked.
  6. 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.
  7. Boil the rice with salt, bay leaves, cinnamon sticks and black cardamom and drain the water off when the rice is half done.
  8. 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.
  9. Close the lid tightly making sure no steam passes out of the pot and cook on low heat until the rice is done.
  10. Gently mix it before serving.
  11. Serve with Raita.

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