Sindhi Biryani

Nutrition · per serving

Steps

1. 1

   Rinse the basmati rice in several changes of cold water until the water runs almost clear, then soak it for 20 minutes. At the same time, soak the saffron in the warm milk so it releases its color and aroma.

   180 g basmati rice0.15 g saffron threads20 ml warm milk
2. 2

   Heat the neutral oil and ghee in a heavy pot over medium-high heat. Add the lamb and sear for 3-4 minutes until lightly colored in spots; do not overcrowd the pan, as browning builds depth.

   45 ml neutral oil15 g ghee300 g lamb, bone-in or boneless shoulder, cut into 3 cm pieces
3. 3

   Add the ginger-garlic paste and cook for 30 seconds until fragrant. Stir in the plain yogurt, fried onions, salt, red chili powder, turmeric, ground coriander, ground cumin, and garam masala. Cook for 3-4 minutes, stirring often, until the yogurt thickens and the oil begins to separate slightly.

   25 g ginger-garlic paste120 g plain yogurt60 g fried onions7 g salt4 g red chili powder2 g turmeric4 g ground coriander2 g ground cumin2 g garam masala
4. 4

   Add the tomatoes, potato, green chilies, mint leaves, coriander leaves, and lemon juice. Stir well, cover, and cook over medium-low heat for 18-20 minutes, stirring once or twice, until the lamb is nearly tender and the potatoes are about three-quarters cooked. The masala should be thick rather than watery; if needed, uncover for the last few minutes to reduce.

   180 g tomatoes, sliced180 g potato, peeled and cut into 2 cm chunks3 green chilies, slit15 g mint leaves15 g coriander leaves10 ml lemon juice
5. 5

   While the lamb cooks, bring the water to a rolling boil in a second pot. Add the salt, green cardamom pods, cloves, bay leaf, and cumin seeds. Drain the soaked rice, add it to the boiling water, and cook for 5-6 minutes until the grains are about 70% cooked: the outside should be soft but the center still firm. Drain immediately.

   1.5 litres water12 g salt3 green cardamom pods4 cloves1 bay leaf1 g cumin seeds180 g basmati rice
6. 6

   Check the lamb masala: the lamb should yield easily when pressed but not fall apart, and the potatoes should hold their shape. Spread the masala evenly in the pot. Layer the drained rice on top without pressing. Scatter over the remaining fried onions, mint leaves, and coriander leaves, then drizzle with the saffron milk and the ghee.

   15 g fried onions5 g mint leaves5 g coriander leaves0.15 g saffron threads20 ml warm milk10 g ghee
7. 7

   Cover the pot tightly; if needed, place a sheet of foil under the lid for a better seal. Cook on very low heat for 12 minutes for dum. The biryani is ready when steam rises strongly on opening and the rice is fully tender but still separate.

8. 8

   Rest the biryani off the heat, still covered, for 8 minutes. Gently lift and fold from the sides to mix some masala through the rice while keeping visible layers. Serve hot.

Origin & History

Sindhi Biryani comes from the Sindhi culinary tradition of the Indian subcontinent and is especially beloved in Pakistan. It is known for its bold masala, tang from yogurt and tomatoes, herbs, chilies, and the distinctive inclusion of potatoes. Compared with some milder biryanis, it is typically more aromatic, spiced, and assertive.