Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Sindhi Biryani Recipe
    Lost? Site Map

    Sindhi Biryani

    Sindhi Biryani. Photo by Bint e Naeem

    1/2 Photos of Sindhi Biryani

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Bint e Naeem's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 20

    Yield:

    3/4 cup ...

    Units: US | Metric

    Directions:

    1. 1
      Slice the onion and fry it in oil until it is light brown. Take out 1/4 of it and keep aside.
    2. 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. 3
      Fry this until the tomatoes are tender and the water is dry.
    4. 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. 5
      On other side boil the potatoes until they're half cooked.
    6. 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. 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. 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. 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. 10
      Gently mix it before serving.
    11. 11
      Serve with Raita.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on March 13, 2013

      55

      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

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 05, 2008

      55

      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!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 17, 2006

      55

      this is a very good recipe and its pretty good made with chicken as well. you ought to put up more of your recipes, thanks for this one!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

    Advertisement

    Nutritional Facts for Sindhi Biryani

    Serving Size: 1 (213 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 509.4
     
    Calories from Fat 246
    48%
    Total Fat 27.3 g
    42%
    Saturated Fat 6.4 g
    32%
    Cholesterol 49.6 mg
    16%
    Sodium 640.1 mg
    26%
    Total Carbohydrate 48.1 g
    16%
    Dietary Fiber 3.5 g
    14%
    Sugars 5.0 g
    20%
    Protein 18.3 g
    36%

    The following items or measurements are not included:

    cloves

    green cardamoms

    black pepper

    black cardamom pods

    black cardamom pods

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes