Sindhi Biryani
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The Tale of Sindhi Biryani
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Sindhi biryani developed in Pakistan's Sindh province, distinguished by its generous use of potatoes, plums, and a spicier, more tangy profile than other South Asian biryani styles. It reflects Sindh's distinct regional identity within Pakistan's broader Mughlai-influenced biryani tradition.
Ingredients
Scale:· 6 servings
- 3 cups basmati rice, soaked
- 2 lbs beef or chicken, bone-in
- 1 cup yogurt
- 3 potatoes, halved and fried
- 2 onions, sliced and fried crisp
- 3 tomatoes, chopped
- 1/4 cup plums or prunes (aloo bukhara)
- 2 tbsp ginger-garlic paste
- 3 tsp biryani masala
- Fresh mint and cilantro, chopped
- 4 tbsp oil
- Salt, to taste
Instructions
- 1Marinate the meat in yogurt, ginger-garlic paste, and biryani masala for at least 1 hour.
- 2Cook the marinated meat with tomatoes and half the fried onions until tender and the sauce thickens, about 40 minutes.
- 3Stir in the fried potatoes and plums during the last 10 minutes of cooking.
- 4Parboil the soaked rice in salted water until 70% cooked, then drain.
- 5Layer the meat mixture in a pot, top with the parboiled rice, and scatter with remaining fried onions, mint, and cilantro.
- 6Cover tightly and cook on very low heat (dum) for 20-25 minutes before gently fluffing and serving.
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