Sindhi Biryani
A fragrant and flavorful rice dish from the Sindh region of Pakistan, characterized by its spicy, tangy, and aromatic profile, often featuring tender meat, potatoes, and a unique blend of spices.
🧂 Ingredients
- 500 g Basmati rice(soaked for 30 minutes)
- 750 g Beef or Lamb(bone-in or boneless, cut into cubes)
- 2 medium Potatoes(peeled and quartered)
- 3 large Onions(thinly sliced)
- 3 medium Tomatoes(chopped)
- 1 cup Yogurt(plain, whisked)
- 2 tbsp Ginger-garlic paste
- 4-6 Green chilies(slit lengthwise or chopped)
- 1/2 cup Ghee or Oil
- 1 tbsp Whole spices (for rice)(e.g., cardamom pods, cloves, cinnamon stick, bay leaf)
- 1 tsp Turmeric powder
- 2 tsp Coriander powder
- 1 tsp Cumin powder
- 1-2 tsp Red chili powder(to taste)
- 1 tsp Garam masala
- to taste Salt
- a pinch Saffron strands(soaked in 2 tbsp warm milk)
- 1/4 cup Fresh mint leaves(chopped)
- 1/4 cup Fresh coriander leaves(chopped)
- 6-8 Plum tomatoes (Alu Bukhara)(dried, optional)
👨🍳 Instructions
- 1
In a large pot, heat ghee/oil. Add sliced onions and fry until golden brown. Remove half of the fried onions for garnish and set aside.
- 2
Add the meat to the pot with the remaining onions. Brown the meat on all sides. Add ginger-garlic paste and sauté for a minute until fragrant.
- 3
Add chopped tomatoes, yogurt, turmeric, coriander, cumin, red chili powder, garam masala, salt, and green chilies. Cook until the oil separates from the masala.
- 4
Add the quartered potatoes and dried plums (if using). Add about 1-1.5 cups of water, cover, and simmer until the meat is tender and potatoes are cooked through (about 45-60 minutes).
- 5
While the meat is cooking, boil the soaked basmati rice in plenty of salted water with the whole spices until it is about 70% cooked. Drain the rice and set aside.
- 6
To assemble the biryani, layer half of the partially cooked rice over the meat and potato mixture in the pot. Sprinkle with half of the chopped mint and coriander leaves, and half of the reserved fried onions.
- 7
Layer the remaining rice on top. Drizzle the saffron milk evenly over the rice. Sprinkle with the remaining mint, coriander, and fried onions.
- 8
Cover the pot tightly with a lid (you can seal it with dough or foil to trap steam). Cook on very low heat (dum) for about 20-25 minutes, or until the rice is fully cooked and the flavors have melded.
- 9
Gently mix the biryani before serving to distribute the meat and rice. Serve hot with raita or salad.
💡 Pro Tips
- ✓Using bone-in meat adds more flavor to the biryani.
- ✓Don't overcook the rice in the initial boiling stage; it will cook further on 'dum'.
- ✓The 'dum' cooking method is essential for infusing flavors and achieving fluffy rice.
- ✓Adjust the spice levels according to your preference.
- ✓Sindhi Biryani is known for its tangy and spicy notes, so don't shy away from chilies and souring agents like yogurt.
🔄 Variations
- Chicken Sindhi Biryani: Use chicken pieces instead of beef/lamb.
- Vegetable Sindhi Biryani: Omit meat and add a variety of mixed vegetables like carrots, peas, and beans.
- Add a few drops of kewra water (pandan essence) for an extra aromatic touch during the 'dum' phase.