Sindhi Biryani

Sindhi Biryani is a flavorful and aromatic Pakistani dish made with basmati rice, tender meat (usually chicken or mutton), tomatoes, potatoes, and a rich blend of spices. This traditional biryani is garnished with fresh herbs and fried onions, making it a hearty and delicious meal perfect for special occasions and family gatherings.

No ratings yet

Print Pin

Course: Main Course

Cuisine: Indian

Keyword: Sindhi Biryani

Prep Time: 30

Cook Time: 1 30

Total Time: 2

Servings:

Calories: 500kcal

Author: Biryanibonanza

Ingredients

For the Marinade:

1 Kg Chicken or mutton, cut into pieces
1 Cup Yogurt
2 tbsp Ginger-garlic paste
1 tbsp Red chili powder
1 tsp Turmeric powder
1 tsp Salt
1 tsp Cumin powder
1 tsp Coriander powder

For the Rice:

3 Cups Basmati rice
4-5 Cloves
4-5 Cardamom pods
2-3 Bay leaves
1 Cinnamon stick
Salt to taste
Water for boiling

For the Biryani:

3 Large onions, thinly sliced
3 Tomatoes, chopped
2-3 Green chilies, slit
2 Large potatoes, peeled and quartered
1/2 Cup Fresh coriander leaves, chopped
1/2 Cup Fresh mint leaves, chopped
1/4 Cup Lemon juice
1/4 Cup Oil or ghee
1 tsp Garam masala
1 tsp Black peppercorns
A pinch of saffron soaked in 1/4 cup warmmilk (optional)
2 tbsp Fried onions (for garnish)
1 tbsp Kewra water (optional)

Instructions

1. Marinate the Meat:

In a large bowl, mixyogurt, ginger-garlic paste, red chili powder, turmeric powder, salt, cuminpowder, and coriander powder.
Add the meat pieces andcoat them well with the marinade.
Cover and refrigerate for at least 1 hour.

2. Cook the Rice:

Rinse the basmati rice thoroughly and soak it in water for 30 minutes.
In a large pot, bring waterto a boil. Add salt, cloves, cardamom pods, bay leaves, and cinnamon stick.
Add the soaked rice andcook until 70% done (rice should be firm and not fully cooked).
Drain the rice and set aside.

3. Prepare the Biryani Masala:

Heat oil or ghee in a large pot. Add sliced onions and fry until golden brown. Remove half of the fried onions and set aside for garnish.
Add chopped tomatoes andcook until they become soft and oil starts to separate.
Add the marinated meat and cook on medium heat until the meat is tender and fully cooked. This can take about 20-30 minutes.
Add potatoes and cook until they are tender.

4. Layer the Biryani:

In the same pot with thecooked meat, add a layer of half-cooked rice.
Sprinkle garam masala, black peppercorns, fresh coriander leaves, fresh mint leaves, green chilies ,lemon juice, and fried onions over the rice.
Add another layer of theremaining rice on top.
Drizzle saffron milk (ifusing) and kewra water (if using) over the top layer.
Cover the pot with atight-fitting lid. You can seal the edges with dough to prevent steam fromescaping.
Cook on low heat (dum) for20-30 minutes until the rice is fully cooked and flavors are well blended.

5. Serve:

Once cooked, gently fluffthe rice with a fork.
Garnish with the reserved fried onions and serve hot with raita or salad.

Nutrition