Sindhi Biryani
Sour-note layered biryani — the Sindhi biryani is distinguished by the deliberate addition of sour elements: thick yogurt in the meat marinade, dried plums (alu bukhara), and sometimes raw papaya as tenderiser. The meat (mutton or chicken) is marinated in yogurt, fried onion, fried potato, and a complex masala of whole spices, layered with partially cooked basmati rice and sealed for dum cooking. The dried plums soften into the rice during dum and create occasional pockets of intense sweet-sour contrast. Less aromatic with rose water and saffron than Hyderabadi biryani; the Sindhi biryani's defining quality is its bold spicing and the yogurt-sour character rather than fragrant delicacy.
Cuisines
Best for
Build a full meal around Sindhi Biryani
Get a matched combo of sides and accents
Recipe
Ingredients
|
1 cup | Basmati rice |
|
300 grams | Chicken , cut into pieces |
|
1 large | Onion , thinly sliced |
|
2 medium | Tomato , chopped |
|
2 | Green Chili , slit |
|
1 cup | Yogurt |
|
1 teaspoon | Ginger-garlic paste |
|
1 teaspoon | Red chili powder |
|
1/2 teaspoon | Turmeric powder |
|
1 teaspoon | Coriander powder |
|
1/2 teaspoon | Cumin , seeds |
|
1 teaspoon | Garam masala |
|
1/4 cup | Cilantro , chopped |
|
1/4 cup | Mint , chopped |
|
2 tablespoons | Oil |
|
1 | Bay Leaf |
|
2 | Clove |
|
2 | Cardamom , green |
|
1 inch | Cinnamon stick |
|
Salt | To taste |
|
Water | A Needed |
Instructions
- 1 Wash and soak the basmati rice for 30 minutes, then drain.
- 2 Heat oil in a large pan and add cumin seeds, bay leaf, cloves, cardamoms, and cinnamon stick. Sauté until fragrant.
- 3 Add the sliced onions and sauté until golden brown.
- 4 Stir in the ginger-garlic paste and green chilies, and sauté for another minute.
- 5 Add the chopped tomatoes and cook until they turn soft.
- 6 Mix in the chicken pieces, red chili powder, turmeric powder, coriander powder, and salt. Cook until the chicken is no longer pink.
- 7 Add yogurt and cook until the oil separates from the masala.
- 8 Stir in the fresh coriander and mint leaves, reserving some for garnish.
- 9 In a separate pot, bring water to a boil, add salt, and cook the soaked rice until 70% cooked. Drain the rice.
- 10 Layer the chicken masala with the drained rice in the pan. Sprinkle garam masala and the reserved fresh herbs on top.
- 11 Cover the pan with a tight-fitting lid and cook on low heat for 15-20 minutes to allow the flavors to meld and the rice to finish cooking.
- 12 Gently fluff the biryani before serving.
Tips
For extra flavour, use whole spices in the oil first.