Sindhi Biryani

Sindhi Biryani

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

Sindhi

Best for

Lunch Dinner

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

1 cup basmati rice
300 grams chicken, cut into pieces
1 large onion, thinly sliced
2 medium tomatoes, chopped
2 green chilies, 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 fresh coriander leaves, chopped
1/4 cup fresh mint leaves, chopped
2 tablespoons oil
1 bay leaf
2 cloves
2 green cardamoms
1 inch cinnamon stick
Salt to taste
Water as needed

Instructions

  1. 1 Wash and soak the basmati rice for 30 minutes, then drain.
  2. 2 Heat oil in a large pan and add cumin seeds, bay leaf, cloves, cardamoms, and cinnamon stick. Sauté until fragrant.
  3. 3 Add the sliced onions and sauté until golden brown.
  4. 4 Stir in the ginger-garlic paste and green chilies, and sauté for another minute.
  5. 5 Add the chopped tomatoes and cook until they turn soft.
  6. 6 Mix in the chicken pieces, red chili powder, turmeric powder, coriander powder, and salt. Cook until the chicken is no longer pink.
  7. 7 Add yogurt and cook until the oil separates from the masala.
  8. 8 Stir in the fresh coriander and mint leaves, reserving some for garnish.
  9. 9 In a separate pot, bring water to a boil, add salt, and cook the soaked rice until 70% cooked. Drain the rice.
  10. 10 Layer the chicken masala with the drained rice in the pan. Sprinkle garam masala and the reserved fresh herbs on top.
  11. 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. 12 Gently fluff the biryani before serving.

Tips

For extra flavour, use whole spices in the oil first.