Sindhi Biryani
Sindhi Biryani
Sindhi Biryani is a robust and flavorful biryani from the Sindh region (now in Pakistan), known for its spicy, tangy, and aromatic profile. A celebrated dish in Sindhi households and festive gatherings, this biryani is rich in spices, includes layers of well-marinated meat, long-grain basmati rice, fried onions, tomatoes, yogurt, potatoes, and green chilies — all cooked together to form an irresistibly bold and satisfying meal featured in many traditional Sindhi food recipes. Compared to its more delicate
counterparts like Lucknowi biryani or Kolkata biryani, Sindhi Biryani makes a statement
with punchy flavors and a touch of heat.
One of the highlights of Sindhi Biryani is the inclusion of sour yogurt, fresh tomatoes, and prunes (optional), which give the dish its characteristic tanginess and depth. The dish is typically made with mutton or chicken and is often layered with saffron-infused rice and garnished with mint, coriander, and fried onions. It’s a complete one-pot feast that embodies the heart of Sindhi cuisine — rich, spicy, and soul-warming.
Sindhi Biryani Recipe (Serves 4)
Ingredients:
For
the rice:
- 2 cups basmati rice
(soaked for 30 mins)
- 5 cups water
- 2–3 green cardamoms
- 4 cloves
- 1 bay leaf
- 1 cinnamon stick
- Salt to taste
For
the meat:
- 500g mutton or
chicken (bone-in preferred)
- 1 cup yogurt
(slightly sour)
- 2 medium tomatoes,
chopped
- 2 large onions,
sliced
- 1 tbsp ginger-garlic
paste
- 2–3 green chilies,
slit
- ½ tsp turmeric powder
- 1 tsp red chili
powder (adjust to taste)
- 1 tsp coriander
powder
- ½ tsp cumin powder
- 1 tsp garam masala
- 6–8 prunes (optional
but traditional)
- 2 potatoes, peeled
and halved
- Salt to taste
- 4 tbsp oil or ghee
For
layering:
- A few strands of
saffron soaked in 2 tbsp warm milk
- 1 tsp kewra water
(optional)
- 2 tbsp chopped mint
and coriander
- 1 tsp lemon juice
Instructions:
1.
Fry the onions:
- Heat oil and fry
sliced onions until golden brown. Remove half for layering; leave the rest
in the pot.
2.
Cook the meat:
- To the onions in the
pot, add ginger-garlic paste and sauté until fragrant.
- Add mutton/chicken,
turmeric, chili powder, cumin, coriander, and salt. Cook until meat is
browned.
- Add yogurt, tomatoes,
and prunes (if using). Cover and cook until the meat is tender and oil
separates.
3.
Add potatoes and chilies:
- Add potatoes and
green chilies to the meat and cook for another 10 minutes, or until
potatoes are nearly cooked.
4.
Cook the rice:
- In a separate pot,
bring water and whole spices to a boil. Add soaked rice and cook until
70–75% done. Drain.
5.
Layer the biryani:
- In a heavy-bottomed
pan, layer half of the cooked rice, followed by half the meat, some mint, coriander,
lemon juice, saffron milk, and fried onions. Repeat with remaining
ingredients.
6.
Dum (steam) cooking:
- Seal the pot with
dough or a tight-fitting lid. Place on low heat or on a griddle (tawa) for
25–30 minutes.
7.
Serve:
- Gently mix and serve
hot with raita or salad.
FAQs – Sindhi Biryani
Q:
What makes Sindhi Biryani unique?
A: Its tangy-spicy flavor, use of yogurt, tomatoes, and optional prunes for
depth and balance, plus potatoes and green chilies for body and heat.
Q:
Can I make this with chicken?
A: Absolutely. Chicken requires less cooking time (about 25–30 minutes total),
so adjust accordingly.
Q:
Why add prunes?
A: Prunes add a sweet-tart contrast that enhances the flavor complexity, though
they’re optional.
Q:
Can I make this vegetarian?
A: Yes! Substitute meat with vegetables like cauliflower, carrots, and peas.
Cook them with the same spice base.
A: Saffron gives aroma and color but can be replaced with a mix of warm milk and turmeric for color, or omitted.
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