📝 About This Recipe
Hailing from the Sindh province, this biryani is the crown jewel of Pakistani festive cuisine, renowned for its vibrant colors and complex flavor profile. Unlike its milder cousins, Sindhi Biryani is celebrated for its spicy kick, the tanginess of dried plums (Aloo Bukhara), and the inclusion of tender potatoes alongside succulent meat. Every grain of long-grain Basmati rice is infused with a robust masala, creating a multi-layered aromatic experience that is truly unforgettable.
🥗 Ingredients
The Meat and Marinade
- 1 kg Mutton or Goat Meat (cut into medium pieces, bone-in for maximum flavor)
- 1.5 cups Whisked Yogurt (full fat and at room temperature)
- 2 tablespoons Ginger-Garlic Paste (freshly ground preferred)
- 2 teaspoons Red Chili Powder (adjust to spice preference)
- 1/2 teaspoon Turmeric Powder
- 2 teaspoons Salt (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 (chopped)
- 3 medium Potatoes (peeled and halved)
- 8-10 pieces Dried Plums (Aloo Bukhara) (essential for authentic Sindhi tang)
- 5-6 pieces Green Chilies (slit lengthwise)
- 3/4 cup Cooking Oil or Ghee
Garnish and Layering
- 1/2 cup each Fresh Mint and Coriander (finely chopped)
- 1 piece Lemon (thinly sliced into rounds)
- 1 pinch Saffron Threads (soaked in 2 tbsp warm milk)
- 1/4 teaspoon Yellow Food Color (optional, for festive look)
👨🍳 Instructions
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1
In a large bowl, marinate the meat with yogurt, ginger-garlic paste, red chili powder, turmeric, and salt. Let it rest for at least 1 hour, or overnight in the fridge for best results.
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2
Heat oil or ghee in a heavy-bottomed pot (Degchi). Add the sliced onions and fry until they are a deep golden brown. Remove 1/3 of the onions and set aside on a paper towel for garnishing later.
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3
To the remaining onions in the pot, add the marinated meat. Sauté over high heat for 5-7 minutes until the oil begins to separate from the yogurt.
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4
Add the chopped tomatoes, dried plums (Aloo Bukhara), and potatoes. Stir well to combine.
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5
Add 1-2 cups of water (depending on meat toughness), cover tightly, and simmer on low-medium heat until the meat is 90% tender and the potatoes are cooked through. The gravy should be thick and rich, not watery.
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6
While the meat cooks, prepare the rice. In a large pot, boil 3-4 liters of water with the whole spices and plenty of salt. The water should taste like the sea.
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7
Add the soaked and drained rice to the boiling water. Cook until the rice is 70-80% done (it should still have a firm 'bite' in the center). Drain the rice immediately.
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8
Now for layering: In the meat pot (or a fresh pot), ensure the meat gravy is the bottom layer. Sprinkle half of the slit green chilies, fresh mint, coriander, and lemon slices over the meat.
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9
Spread the par-boiled rice evenly over the meat and herb layer. Do not press the rice down; keep it fluffy.
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10
Top the rice with the reserved fried onions, the remaining herbs, saffron milk, and drops of food coloring if using.
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11
Seal the pot for 'Dum' (steam cooking). You can use a tight lid wrapped in a kitchen towel or seal the edges with a simple flour dough to trap the steam.
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12
Place the pot on high heat for 2 minutes, then transfer it to a flat tawa (griddle) on very low heat. Let it steam for 15-20 minutes.
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13
Turn off the heat and let the pot sit undisturbed for another 10 minutes. This allows the moisture to redistribute so the rice doesn't break when serving.
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14
Gently fluff the rice from the sides using a flat spoon, mixing the white rice with the masala-stained grains to create a marbled effect.
💡 Chef's Tips
Always use aged Basmati rice; it holds its shape and provides the characteristic aroma. Don't skip the dried plums (Aloo Bukhara)—they provide the authentic 'tang' that defines Sindhi Biryani. Ensure the potatoes are cut into large chunks so they don't dissolve into the gravy during the long cooking process. When boiling rice, use more salt than you think; most of it drains away, but it's the only chance to season the grain itself. If the meat is lean, add an extra tablespoon of ghee during layering to ensure the rice remains moist and silky.
🍽️ Serving Suggestions
Serve hot with a side of Mint and Cumin Raita (yogurt dip) to cool the palate. A fresh Kachumbar salad (diced cucumbers, onions, and tomatoes with lemon) adds a refreshing crunch. Pair with a glass of chilled Shakarandi (Sweet Lime juice) or a salty Lassi. Include a side of roasted papadums for extra texture. For a complete festive spread, serve with a traditional dessert like Shahi Tukda or Phirni.