Sindh, Pakistan
Sindhi biryani
Spicy, tangy, layered with potatoes and dried plums. Karachi's favourite biryani, unapologetically bold.
120 minTime
36 gProtein each
hotSpice
0.5hPlan ahead. Soak for 0.5 hours first; the 120 minutes come after.
Make it your way
Grandma's wayMutton, potatoes, tomatoes, plums and spice, layered.
The original728kcalsame
36 gproteinsame
6 gfibresame
120minutessame
Classic Sindhi biryani.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Fry onions in oil until deep golden; set half aside. In the same oil fry whole spices and ginger garlic paste.
- 2Add mutton, chilli, turmeric and coriander powder and fry. Add curd, cover and cook until tender.
- 3Add fried potatoes, half the tomatoes, plums, garam masala and green chillies and cook 5 minutes.
- 4Boil rice in salted water with whole spices until 70% cooked. Drain.
- 5Layer masala, rice, mint, coriander, fried onion and remaining tomatoes. Drizzle saffron milk and kewra. Seal and cook on dum on low.
Serve it like this
Serve on a large platter with raita, kachumber salad and a few plums on top.