Biryani (Traditional Sindhi-Hindu Spiced Rice With Mutton Or Vegetable)
The signature Sindhi biryani - basmati rice layered with a spiced sindhi-style mutton or vegetable masala (heavy on green chillies, tomatoes, dried plums - aloo bukhara) and dum-cooked till saffron-infused. Distinct from Hyderabadi or Lucknowi biryani by its tang from tomato + dried plums and the heat from green chillies. Festive Sindhi-Hindu dish.
Ingredients
- Coriander Leaves — 15 g
- black pepper — 5 g
- Mustard Oil — 80 g
- Garlic — 25 g (pasted)
- Ghee — 30 g
- Saffron — 1 g (soaked)
- Mint Leaves — 15 g
- Mutton — 500 g (cubed)
- green chillies — 25 g
- bay leaf — 2 g
- Turmeric — 3 g
- Cloves — 2 g
- Green Cardamom — 4 g
- ginger paste — 30 g
- Basmati Rice — 400 g
- salt — 12 g
- tomato ripe — 200 g
- Curd — 200 g
- cinnamon stick — 3 g
- dry kashmiri chillies — 6 g
- onion — 250 g (sliced-fried-golden)
- Aloo Bukhara (Dried Bukhara Plum) (optional) — 25 g
Method
- Marinate 500 g cubed mutton with 200 g whisked curd, ginger-garlic paste, kashmiri chilli, turmeric, salt for 1 hour.
- Heat 80 g mustard oil. Fry sliced onions till deep golden. Remove half (for layering); keep half in pan.
- In the same oil, add bay leaf, cinnamon, cardamom, cloves, peppercorns. Sauté.
- Add the marinated mutton. Cook on high for 5 min till it changes colour, then reduce to medium and cook 8 min till oil separates.
- Add chopped tomato, slit green chillies, dried plums (aloo bukhara), mint, coriander. Cook 10 min till tomato breaks down completely.
- Add 200 ml water; pressure-cook 4 whistles till mutton is tender.
- Meanwhile, parboil the rice in plenty of salted water with whole spices till 70% done. Drain.
- Layer in a heavy pan: half mutton-masala, half rice, fried onions, mint, coriander, saffron-milk; repeat. Top with 30 g ghee.
- Cover tightly with foil + lid (dum-seal). Cook on the LOWEST flame for 25 min - place a tava under to prevent burning.
- Switch off; rest 10 min before opening. Serve with raita and pickle.
Common questions
- Biryani (Traditional Sindhi-Hindu Spiced Rice With Mutton Or Vegetable) ko English mein kya kehte hain?
- सिंधी बिरयानी ko English mein Biryani (Traditional Sindhi-Hindu Spiced Rice With Mutton Or Vegetable) likhte hain.
- Ek plate Biryani (Traditional Sindhi-Hindu Spiced Rice With Mutton Or Vegetable) mein kitni calories hoti hain?
- 989 kcal per plate.
- Kitna time lagta hai?
- 90 min lagta hai — 30 min taiyari, 60 min pakana.