Sindhi Biryani

Name: Sindhi Biryani
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 20 3/4 cup rice serving besides the potatoes and meat, 20 serving(s)
Ingredients: 1 -1 1/2 kg mutton; 5 cups basmati rice (soaked in water for atleast 1/2 an hour); 1/2 kg potato (cut into large chunks); 1 1/2 cups oil; 3 medium onions (sliced); 2 teaspoons garlic paste (Lehsan); 2 teaspoons ginger (Adrak); 1/2 kg tomatoes (chopped); 10 -15 prunes (Aaloobukharay); 2 teaspoons salt; 4 teaspoons red chili powder; 10 cloves (Laung); 8 green cardamoms (Chhoti Ilaichi); 10 pieces black pepper (Kali Mirch); 2 teaspoons cumin seeds (Zeera); 2 cinnamon sticks (Dalchini); 4 black cardamom pods (Bari Ilaichi); 2 bay leaves (Tez Patta); 250 g yogurt; 6 green chilies; 2 tablespoons coriander leaves (Dhaniya); 2 tablespoons mint leaves (Podina); 3 teaspoons salt; 3 bay leaves; 3 cinnamon sticks; 2 black cardamom pods; 2 pinches orange food coloring; 1 tablespoon mint leaf (chopped)

Submitted by The UnModern Woman

"Rather than the regular Biryani, Sindhi Biryani is more spicy and tasty. Don't know whether it originates from Sindh or not. Just make sure about one thing if you don't want your rice overly cooked, keep on checking them while you r boiling them and drain them as soon as you turn off the heat. Do NOT leave them in the water once you turn off the heat. You can also add some vinegar while boiling the rice so they won't stick together. Note, you can also substitute mutton with chicken. Potatoes are not necessary if you use Chicken though. P.S For Desi people the rice measurement is 5 tea cups and not mugs."

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photo by The UnModern Woman

Ready In:: 1hr 30mins
Ingredients:: 28
Yields:: 20 3/4 cup rice serving besides the potatoes and meat
Serves:: 20

ingredients

1 - 1 ¹⁄₂ kg mutton
5 cups basmati rice (soaked in water for atleast 1/2 an hour)
¹⁄₂ kg potato (cut into large chunks)
1 ¹⁄₂ cups oil
3 medium onions (sliced)
2 teaspoons garlic paste (Lehsan)
2 teaspoons ginger (Adrak)
¹⁄₂ kg tomatoes (chopped)
10 -15 prunes (Aaloobukharay)
2 teaspoons salt
4 teaspoons red chili powder
10 cloves (Laung)
8 green cardamoms (Chhoti Ilaichi)
10 pieces black pepper (Kali Mirch)
2 teaspoons cumin seeds (Zeera)
2 cinnamon sticks (Dalchini)
4 black cardamom pods (Bari Ilaichi)
2 bay leaves (Tez Patta)
250 g yogurt
6 green chilies
2 tablespoons coriander leaves (Dhaniya)
2 tablespoons mint leaves (Podina)
3 teaspoons salt
3 bay leaves
3 cinnamon sticks
2 black cardamom pods
2 pinches orange food coloring
1 tablespoon mint leaf (chopped)

directions

Slice the onion and fry it in oil until it is light brown. Take out 1/4 of it and keep aside.
Add Garlic (Lehsan), Ginger (Adrak), tomatoes, prunes (Aaloobukharay), salt, red chili powder, cloves, cardamoms, Black Pepper, (Kali Mirch), Cumin Seeds (Zeera), cinnamon, black cardamom pods and bay leaves to the remaining fried onions.
Fry this until the tomatoes are tender and the water is dry.
Then add meat, yogurt and water (if desired) and cook on medium heat until the meat is tender and the water has evaporated.
On other side boil the potatoes until they're half cooked.
Now, add green chillies, mint, coriander leaves, and the half boiled potatoes to the meat. Simmer for 2, 3 minutes. Your meat curry is done.
Boil the rice with salt, bay leaves, cinnamon sticks and black cardamom and drain the water off when the rice is half done.
Layer the curry with the rice in a pot in one on one layers. Sprinkle the food color, fried onions, and chopped mint leaves on top of the last layer.
Close the lid tightly making sure no steam passes out of the pot and cook on low heat until the rice is done.
Gently mix it before serving.
Serve with Raita.

Questions & Replies

Thanks for this recipe! I have cooked it twice and i loved it (my husband too ;-)). My question is: when i cook it for about 40 people, do i have to double all the ingredients? How about the spices? Black cardamom has quite a strong flavour for example... Thanks for your answer!

magdalenapatrick86
Are the whole spices ground or left whole when added to the pot??

Sandra F.

Reviews

I usually would make Sindhi Biryani recipe from Shan Masala or similar packets to save time but thought of making the biryani this time using your recipe and it came out much better than the packet biryani. I literally made it exactly the same way you have written your recipe. I love potatoes in my biryani and this biryani recipe even has potatoes in it. I ate the biryani for 2 days but I can re make it and eat it for 3 more days, thats how finger licking this recipe is. Thank you so much

Huda5835
Nice Biryani recipe Regards, bhabiskitchen

recipie.cookbook
Thanks for posting this receipe the instructions very clear and easy to follow I am sure I will be making this again and again Baraka Allhu feki

safsaf12
This biryani is the BEST Sindhi Biryani I have ever had! I was skeptical, because normally I'm not a huge fan of tomatoes in biryani, but this was really delicious. I did omit the potatoes, and added tamarind to give it a more tangy flavor. Also, I added saffron soaked in milk, a tablespoon of ghee (or crisco) melted, and couple of pinches of yellow food coloring all on the top along with the chopped coriander, fried onions and mint. (If you're trying this variation, add the coriander, mint and fried onions LAST or else they will look a little jaundiced!) To make sure the layers of rice and meat steamed well, I put my stove on low and covered the pot with foil (just where the lid goes) and topped it with the lid. This recipe is explained well and once I had everything chopped, it was actually a cinch to make. I will definitely be making this dish again this weekend for some guests! Thank you!!

hyderabadishehzadi
this is a very good recipe and its pretty good made with chicken as well. you ought to put up more of your recipes, thanks for this one!

grapefruit

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Tweaks

Yumm, yumm! I made ours with organic brown chicken parts cut up and no potatoes. DD1 and I ate at least double the amount we usually do we liked it so much. DH said he didn't like it though but he doesn't like spice even though I had cut down the heat significantly. I used a crappy Indian basmati rice that when cooked in the larger amount of water as written does not do well with soaking (too soft) so I just rinced and mostly cooked (approximately 8 minutes). I used organic onion, organic garlic cloves crushed, some ginger powder as I didn't have fresh, a smaller amount of tomato paste as that is also what I had on hand, no prunes, sea salt to taste, less cayenne pepper powder in place of the chili powder and chiles, all the spices except black cardamom pods, organic cocovpnt milk instead of yogurt as that is what I had, no fresh coriander but fresh mint from our garden, Iranian saffron crushed in a morter with pestle and soaked in some Iranian rose water instead of food colouring! I finished it off in a low oven instead of on the stove which is even better I think.

UmmBinat