Sindhi Biryani
— one of the most aromatic, spicy, and flavorful biryanis from the Sindh region 🍛.
🧂 Ingredients
For the Meat Marinade:
Mutton or chicken – 1 kg (bone-in preferred)
Yogurt – 1 cup
Ginger-garlic paste – 2 tbsp
Red chili powder – 1½ tsp
Turmeric powder – ½ tsp
Coriander powder – 1 tsp
Garam masala – 1 tsp
Green chilies – 3 (slit)
Fresh mint leaves – handful (chopped)
Fresh coriander leaves – handful (chopped)
Fried onions (birista) – ½ cup
Salt – to taste
For the Rice:
Basmati rice – 2 cups (soaked for 30 min)
Whole spices –
Bay leaf – 1
Cloves – 4
Green cardamoms – 3
Black cardamom – 1
Cinnamon stick – 1-inch
Star anise – 1
Salt – 1 tbsp
Lemon juice – 1 tbsp
For Layering & Garnish:
Tomatoes – 2 (sliced)
Fried onions – ½ cup
Mint leaves – handful
Coriander leaves – handful
Saffron – a few strands soaked in ¼ cup warm milk (or use yellow food color)
Ghee – 3 tbsp
👩🍳 Preparation Steps
1. Marinate the Meat
Mix all the marinade ingredients in a large bowl.
Coat the mutton or chicken well.
Cover and refrigerate for 2–3 hours (overnight gives best results).
2. Cook the Rice
Boil water with whole spices, salt, and lemon juice.
Add soaked rice and parboil it — about 70% cooked (still firm).
Drain and set aside.
3. Cook the Meat Masala
In a large pan, heat 3 tbsp ghee.
Add marinated meat and cook on medium-high heat till the meat browns and oil separates.
Add sliced tomatoes and cook till they soften and blend.
Add a splash of water and cook until the meat is tender (for mutton, simmer 30–40 mins; for chicken, 15–20 mins).
Check salt and spice level.
4. Layer the Biryani
In a heavy-bottomed biryani pot or handi:
Spread a layer of cooked rice.
Add a layer of cooked meat masala.
Sprinkle some fried onions, mint, and coriander.
Repeat until all rice and meat are layered.
Pour saffron milk and drizzle ghee on top.
5. Dum (Steam Cooking)
Seal the pot with a tight lid (or dough around the rim for traditional dum).
Cook on low flame for 20 minutes.
Alternatively, bake covered in the oven at 180°C for 20–25 minutes.
6. Serve
Gently fluff the biryani, mixing lightly to preserve the color layers.
Serve hot with:
Raita (yogurt dip)
Salad or fried papad
Lemon wedges
🌿 Chef’s Tips
Sindhi Biryani is known for its tangy and spicy balance — add a squeeze of lemon or extra tomatoes for the authentic touch.
Always use fried onions (birista) — they add richness and depth.
For vegetarians, replace meat with mixed vegetables or paneer and follow the same layering process.