📝 About This Recipe
Originating from the Sindh province, this biryani is a vibrant, spicy, and tangier cousin to the traditional Mughlai version. It is celebrated for its distinctive use of dried plums (Aloo Bukhara), golden potatoes, and an abundance of fresh herbs that create a complex explosion of flavor. This recipe yields a majestic plate of long-grain basmati rice layered with succulent meat, offering a sensory journey through one of South Asia’s most beloved culinary traditions.
🥗 Ingredients
The Meat Marinade
- 1 kg Mutton or Chicken (cut into medium bone-in pieces)
- 1 cup Whisked Yogurt (full fat)
- 2 tablespoons Ginger-Garlic Paste (freshly ground)
- 2 teaspoons Red Chili Powder (adjust to spice preference)
- 1/2 teaspoon Turmeric Powder
- 2 teaspoons Salt (or to taste)
The Rice
- 750 grams Extra Long Grain Basmati Rice (soaked for 30 minutes)
- 1 set Whole Spices (2 bay leaves, 4 green cardamoms, 1 black cardamom, 3 cloves)
- 3 tablespoons Salt (for the boiling water)
The Masala Base
- 4 large Onions (thinly sliced)
- 3 medium Tomatoes (finely chopped)
- 3 medium Potatoes (peeled and halved)
- 8-10 pieces Dried Plums (Aloo Bukhara) (essential for authentic tang)
- 5-6 pieces Green Chilies (slit lengthwise)
- 3/4 cup Oil or Ghee
- 2 tablespoons Sindhi Biryani Masala Powder (homemade or store-bought)
Layering and Garnish
- 1/2 cup Fresh Mint Leaves (chopped)
- 1/2 cup Fresh Coriander (chopped)
- 1 piece Lemon (thinly sliced into rounds)
- 1 pinch Saffron Threads (soaked in 2 tbsp warm milk)
👨🍳 Instructions
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1
In a large bowl, marinate the meat with yogurt, ginger-garlic paste, red chili powder, turmeric, and salt. Cover and refrigerate for at least 1 hour (overnight is best for mutton).
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2
Heat oil or ghee in a heavy-bottomed pot (Deg). Add the sliced onions and fry until they are a deep golden brown. Remove 1/4 of the onions for garnishing later.
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3
Add the marinated meat to the pot with the remaining onions. Sauté on high heat for 5-7 minutes until the meat is seared and changes color.
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4
Stir in the chopped tomatoes, Sindhi Biryani Masala, and the dried plums. Cook for 5 minutes until the tomatoes soften.
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5
Add the halved potatoes and 1 cup of water (2 cups for mutton). Cover and simmer on medium-low heat until the meat is 80% cooked and the potatoes are tender. The gravy should be thick and the oil should separate.
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6
While the meat is simmering, bring a large pot of water to a boil with the whole spices and 3 tablespoons of salt. The water should taste 'salty like the sea'.
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7
Add the soaked basmati rice to the boiling water. Cook until the rice is 70-80% done (it should still have a slight bite or 'kani' in the center). Drain immediately.
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8
To the meat pot, add the slit green chilies and half of the mint and coriander. Do not stir it in; let it sit on top of the gravy.
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9
Layer the parboiled rice over the meat mixture. Spread it evenly using a slotted spoon.
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10
Top the rice with the reserved fried onions, the remaining mint and coriander, lemon slices, and the saffron-infused milk.
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11
Seal the pot tightly with a lid (you can use aluminum foil or a dough seal to trap the steam). This is the 'Dum' process.
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12
Cook on high heat for 5 minutes, then place a flat tawa (griddle) under the pot and simmer on very low heat for 15-20 minutes.
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13
Turn off the heat and let the biryani rest for 10 minutes before opening. Gently fluff the rice from the sides, ensuring you get a mix of white rice, orange-stained rice, and the rich masala.
💡 Chef's Tips
Always use high-quality, aged long-grain Basmati rice for the perfect fluffy texture. Do not skip the dried plums (Aloo Bukhara); they provide the signature tartness that defines Sindhi Biryani. Ensure the potatoes are cut into large chunks so they don't turn into mush during the long cooking process. When boiling rice, the water must be very salty; most of it drains away, but it's the only chance to season the grains themselves. If the meat is lean, add an extra tablespoon of ghee to ensure the biryani remains moist and 'khula khula' (separated grains).
🍽️ Serving Suggestions
Serve hot with a side of chilled Zeera Raita (cumin-spiced yogurt). A fresh Kachumber salad (diced cucumbers, onions, and tomatoes) adds a cooling crunch. Pair with a glass of sweet Lassi or a salty Mint Mint Cooler to balance the spices. Serve on a large communal platter to showcase the beautiful layers of rice, meat, and golden potatoes. A side of Shami Kebabs makes this a truly royal feast.