Sindhi Sindhi Biryani (سندھی سندھی بریانی)

Sindhi Sindhi Biryani is a flavorful and aromatic rice dish that originates from the Muhajir Cuisine of Pakistan. This biryani is known for its rich and spicy flavors, making it a popular choice for special occasions and gatherings.

Sindhi Sindhi Biryani (سندھی سندھی بریانی)

Ingredients

  • 2 cups basmati rice, soaked and drained
  • 500g mutton, cut into pieces
  • 1 cup yogurt
  • 2 onions, thinly sliced
  • 4 tomatoes, chopped
  • 1/4 cup cooking oil
  • 4 green chilies, slit
  • 1/2 cup fresh coriander leaves, chopped
  • 1/2 cup fresh mint leaves, chopped
  • 1/4 teaspoon saffron strands, soaked in 1/4 cup warm milk
  • 1 tablespoon ginger-garlic paste
  • Whole spices: bay leaf, cinnamon stick, cloves, cardamom pods
  • Salt to taste

Instructions

  1. Heat oil in a large pot and fry the onions until golden brown. Remove half of the fried onions and set aside for later use.
  2. Add the mutton pieces to the remaining onions in the pot and cook until the meat changes color.
  3. Stir in the ginger-garlic paste, tomatoes, yogurt, and whole spices. Cook until the oil separates.
  4. Add the green chilies, coriander leaves, and mint leaves. Cook for a few minutes.
  5. Layer the soaked rice over the mutton mixture. Pour the saffron milk on top.
  6. Sprinkle the reserved fried onions on top of the rice.
  7. Cover the pot with a tight-fitting lid and cook on low heat for 30-35 minutes, or until the rice and meat are fully cooked.
  8. Gently fluff the biryani with a fork before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
400 per serving
Carbohydrates
45g
Protein
20g
Fat
15g

Supplies

Large pot Tight-fitting lid Frying pan

Tools

Fork Knife Cutting board

Serving suggestions

Sindhi Sindhi Biryani pairs well with raita (yogurt condiment) and salad.

Tips & tricks

For a vegetarian version, you can substitute the mutton with mixed vegetables or paneer (Indian cottage cheese).

Cost

$20