World Flavors Cookbook

Sindhi Biryani

A vibrant and spicy rice dish from the Sindh province, known for its use of plums (aloo bukhara), potatoes, and a rich blend of masalas.

Cuisine: Pakistan

Ingredients

• 1 kg Basmati rice, soaked for 30 mins
• 1 kg Chicken or Mutton, cut into pieces
• 4 large onions, thinly sliced
• 3 large tomatoes, chopped
• 4 potatoes, peeled and halved
• 1 cup yogurt, whisked
• 1/2 cup dried plums (Aloo Bukhara)
• 3 tbsp Ginger-Garlic paste
• 1 cup oil or ghee
• Sindhi Biryani Masala (Coriander, Cumin, Turmeric, Red Chili, Cloves, Cardamom, Cinnamon, Star Anise)
• Fresh mint and coriander leaves
• 4-6 green chilies
• Saffron or yellow food coloring

Instructions

1. Heat oil in a large pot and fry onions until golden brown. Remove half for garnishing.
2. Add ginger-garlic paste and meat. Sauté until meat changes color.
3. Add tomatoes, potatoes, plums, biryani masala, and yogurt. Cook until meat is tender and oil separates.
4. In a separate pot, boil rice with salt and whole spices until 70% cooked. Drain.
5. Layer the cooked meat curry and rice in the pot. Top with fried onions, mint, coriander, and saffron milk.
6. Cover tightly (Dum) and cook on low heat for 15-20 minutes until rice is fully fluffy.