Sindh, Pakistan

Sindhi biryani

Name: Sindhi biryani
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: Sindhi
Ingredients: 2 1/2 cups soaked 30 minutes basmati rice; 750 g curry cut mutton (goat meat); 3 halved and fried potato; 3 sliced tomato; 3 sliced and fried golden onion; 3/4 cup curd (plain yogurt, natural yoghurt); 8 dried plums aloo bukhara (dried sour plums or prunes); 5 slit green chilli; a handful mint leaves; a handful coriander leaves (cilantro); Whole spices, bay, cinnamon, cardamom, cloves, star anise; 1 tbsp red chilli powder (indian red chili powder); 1/2 tsp turmeric (ground turmeric); 2 tsp coriander powder (ground coriander); 2 tsp garam masala; 2 tbsp ginger garlic paste; 1/2 cup cooking oil (vegetable oil); 1 tsp kewra water; a pinch in 2 tbsp milk saffron; Water, for the rice and gravy; Salt, to taste

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.

Biryani with potatoes1 chapter · 1 min read

Make it your way

Grandma's wayMutton, potatoes, tomatoes, plums and spice, layered.

The original

728kcalsame

36 gproteinsame

6 gfibresame

120minutessame

Classic Sindhi biryani.

Per serving, worked out from the ingredient table.

Ingredients

Basmati rice2½ cups, soaked 30 minutes

Mutton (goat meat)750 g, curry cut

Potato3, halved and fried

Tomato3, sliced

Onion3, sliced and fried golden

Curd (plain yogurt, natural yoghurt)¾ cup

Aloo bukhara (dried sour plums or prunes)8 dried plums

Green chilli5, slit

Mint leavesa handful

Coriander leaves (cilantro)a handful

Whole spicesbay, cinnamon, cardamom, cloves, star anise

Red chilli powder (indian red chili powder)1 tbsp

Turmeric (ground turmeric)½ tsp

Coriander powder (ground coriander)2 tsp

Garam masala2 tsp

Ginger garlic paste2 tbsp

Cooking oil (vegetable oil)½ cup

Kewra water1 tsp

Saffrona pinch, in 2 tbsp milk

Waterfor the rice and gravy

Saltto taste

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.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Sindhi biryani

Make it your way

Ingredients

Method

Make it a meal