June 12, 2021

Sindhi Biryani

Sindhi Biryani

Sindhi Biryani

Benetta Lobo
Sindhi Biryani is one of the most popular and loved Biryani of Karachiites. It is spicy, tangy and full of flavours. It is best to use either Goat/Lamb or Beef to make this Biryani so that you can enjoy the lovely meaty flavours. The best part of this Biryani is that it is marinated prior to cooking, so hence the meat absorbs maximum flavours.
Although this may seem like a time consuming recipe but it definitely is very straight forward and worth the effort. So try this recipe out and enjoy!
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Marination Time 2 hours
Course Main Course
Cuisine Afghani, Indian, Indo-Pak, Pakistani
Servings 6

Ingredients
  

  • 1 kg Meat (with bones) Goat/Lamb/Beef/Chicken
  • 1/2 cup Oil
  • 4 Onions (medium sized) Finely sliced
  • 3-4 Potatoes Cut in 2's or 4's
  • 3 Tomatoes Chopped
  • 8-10 Dried Plums/Aloo Bukhara soak in warm water for 10 minutes and strain
  • 6-8 Green Chilies

Ingredients for Marination of Meat

  • 2 tbsp Ginger & Garlic Paste
  • 2 tbsp Oil
  • 1 cup Yogurt well beaten
  • 1 tbsp Red Chilli Powder
  • 1 tbsp Coriander Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Garam Masala Powder
  • Salt According to taste

Whole Spices

  • 1 tbsp Cumin Seeds
  • 1 tsp Black Peppercorns
  • 1/2 tsp Cloves
  • 2 Cinnamon Sticks 2 inch long each
  • 1 tsp Green Cardamom Elaichi
  • 2 Bay Leaves

Ingredients for Boiling the Rice

  • 1 kg Rice Soaked and strained for 30-45 minutes
  • 2 Cardamom
  • 1 Bay Leaf
  • Salt According to taste

Ingredients for layering

  • 1/2 cup Coriander Finely chopped
  • 1/2 cup Mint Leaves Finely chopped
  • Brown Onions which were kept aside in the beginning
  • 1 Lemon Sliced Finely
  • 1/2 tsp Saffron Colour

Instructions
 

Marination of the Meat

  • Add all the ingredients to the meat and mix well
  • Let the meat marinate for atleast 2 hours. Best marinate it overnight

Preparation of the Biryani Curry

  • Heat Oil in a deep dish
  • Add the sliced Onions and fry until Golden Brown
  • Keep half of the brown onions aside to use when layering the Biryani
  • Add all the Whole Spices to the Onions and fry slightly until fragrant
  • Now add the Salt and chopped Tomatoes and cook on medium flame until the tomato is soft and has blended
  • Add the marinated meat to the curry and mix well
  • Fry the meat with the masala until the colour changes
  • Now cover the dish and let the meat cook
  • Check the meat from time to time and if the gravy is getting dry add some water 1/2 cup or so not much
  • Once the meat is half way cooked add the cut Potatoes, dried Plums (Aloo Bukhara) and the Green Chilies
  • Cover the dish again and let the meat and Potatoes cook fully
  • Once cooked switch off the dish

Note: The Curry should be thick and not watery

    Rice Preparation

    • Boil water in a large dish and add salt and the other whole spices
    • Once water starts to boil add in the soaked rice
    • Rice should be par boiled
    • Now strain the rice and keep aside

    Layering of the Biryani

    • Take a separate deep dish and heat it
    • Pour some Oil (2 tbsp) in the dish and make sure that the oil is spread evenly in the entire dish
    • Add about 40% of the rice into the dish and spread
    • Now add the Biryani Curry on top of the rice
    • Add the chopped Coriander and Mint Leaves
    • Add a layer of the sliced Lemons
    • Now add the remaining rice
    • Mix the saffron colour with 2-3 tbsp of water and drizzle it over the Rice
    • Now add the remaining fried onions on top, this is the last layer
    • Now cover the dish and place it on a heated iron plate (Tawa)
    • Let the Biryani steam on low flame for about 15 minutes
    • The Biryani is ready, serve with some Raita and Salad

    Video

    Keyword Biryani, Dum Biryani, Sindhi Biryani, Spicy Biryani
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