The talented cooks from the province of Sindh are known for their delicious and aromatic food, their reputation for making hot dishes goes back to the tenth century, and therefore it isn’t surprising that the Sindhi biryani hailing from the province of Sindh is believed to be the most picante out there.
Instead of the regular Biryani, Sindhi Biryani is more spicy, zesty and tasty. This Sindhi biryani recipe is a mesmerizing creation of layers of perfectly cooked chicken curry, scenic rice and a fresh mix of tomato, herbs and chilli, all adorned with nuts and onion rings.
The prickly flavor of spice complimented with the sporadic tastes of sweet plum made the Sindhi Biryani feel like a surprise party in the mouth.
While in most of the biryanis, the yogurt used is sweet, the Sindhi Biryani needs the yogurt to be khatta (sour), with the red and green chilies, and whole garam masala used vigorously.
The cooking method of Sindhi Biryani too, is somewhat distinctive from other regional biryanis and there is no use of rose or kewra water, as is usual in most mughlai dishes.
Check it out the recipe of Sindhi Biryani shown below.
3lbs mutton (leg meat)
3 mugs basmati rice
5 medium potatoes, cut in half
8 oz. to 12 oz. oil
2 large onions, sliced
4 teaspoons freshly chopped garlic and garlic
5 to 6 medium sized tomato
12 to 14 prunes
Salt to taste
3 to 4 tsp red chillie powder
12 to 14 cloves
10 green cardamoms
12 to 14 peppercorns
2 teaspoons cumin seeds
2 cinnamon sticks
5 black cardamom pods
4 to 6 bay leaves
6 oz. to 8 oz. sour yogurt (khatta dahi)
6 to 8 green chilies
½ bunch coriander leaves
10 to 12 mint leaves
Orange food colour (a pinch)
8 oz. to 16 oz. water
Ingredients for boiling rice
Salt to taste
4 bay leaves
4 cinnamon sticks
3 black cardamom pods
¼ tsp black peppercorns
¼ tsp cloves
Method of Sindhi Biryani
Heat the oil and fry sliced onions until it gets golden brown, set aside two to three tablespoon of onions (to be used later as garnish).
To the onions add ginger garlic, tomatoes, prunes, salt, red chilies, bay leaves, cumin and whole garam masala. Fry for 5 to ten minutes on high heat, stirring constantly, adding yogurt, meat and water as needed.
Once the meat of mutton is ¾ done, add peeled potatoes. Cook 15 to 20 minutes or until meat and potatoes is tender, adding the greens and stirring on high heat. The biryani masala is ready, set aside.
In a separate (colander) pot, boil water, adding whole garam masala and bay leaves. Once the water comes to a boil, add pre-soaked rice keeping it to a tender crisp, since the rice will cook entirely in the dum phase.
Drain the rice; layer the pot with rice, topping with a layer of biryani masala, adding a second layer of rice.
Top with fried onions, sprinkle food coloring, sliced tomatoes, cilantro, mint and green chilies. Seal pot with foil and lid.
Notch up the heat to full for five minutes and medium to low heat for 15 minutes to complete the dum.
Let sit for 10 minutes, mix and serve to your family.