RICE
Sindhi Biryani
A vibrant and spicy biryani featuring tender meat, tangy yogurt, potatoes, and fragrant basmati rice. Famous for its bold flavors and signature aroma, it's a true Sindhi classic.
- Prep Time 30 mins
- Cook Time 1 hr
- Serves 6
- Difficulty Medium
Method
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Soak the basmati rice for 30 minutes, then boil until 80% cooked and drain.
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Fry the potatoes until lightly golden and set aside.
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Heat oil and fry the onions until golden brown. Reserve half for layering.
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Add whole spices and ginger-garlic paste, then cook until fragrant.
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Add the chicken or mutton and cook until lightly browned.
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Stir in tomatoes, yogurt, Sindhi biryani masala, chilli powder, turmeric, and salt.
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Cook until the meat is tender and the masala thickens.
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Layer the meat masala, potatoes, and rice in a heavy-bottomed pot.
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Top with fried onions, coriander, mint, green chillies, and lemon slices.
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Cover and cook on low heat (dum) for 20–25 minutes.
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Gently fluff before serving.
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Serve hot with raita and salad.
Chef Tips
- Fried potatoes are the signature ingredient that gives Sindhi Biryani its distinctive taste.
- Fresh mint and lemon slices add the authentic aroma and tangy finish.
Step by step
