Sindhi Biryani Recipe – What is Sindhi Biryani?

As the name suggests the dish Sindhi Biryani originated in Sindh province of Pakistan. Though Biryani itself has always been amongst the famous dishes of Indian subcontinent. Over the years the love for biryani grew and cultural and regional taste and spices also played an important role in giving many different versions of this palatable dish. Sindhi Biryani is an amalgamation of spices and herbs cooked with either goat meat or chicken. The tangy taste of Sindhi Biryani is also well complemented by its pungency. It’s a treat for all the gastronomes out there. It’s famous all around the world, and the restaurants have their menus incomplete without the mention of Sindhi Biryani.

Sindhi Biryani – Goat/Chicken Sindhi Biryani.

It’s up to your personal choice that which type of Sindhi Biryani you want to make. Sindhi Biryani is delicious either ways. The choice of mutton or chicken is one’s personal preference. Here I’m using the mutton (goat meat) for the recipe, but for those who prefer chicken over mutton can definitely use the same recipe with chicken.

The list of ingredients needed for Mutton Sindhi Biryani recipe are as follows:-

  1. Mutton – 1 kg (2lbs)
  2. Rice – 5 cups
  3. Potatoes – 2 large ( cut in big pieces)
  4. Onions – 3 medium size ( finely sliced)
  5. Tomatoes – 2 medium size ( chopped)
  6. Green chilies -7/8
  7. Fresh coriander leaves – finely chopped 1 cup
  8. Yogurt – 3 tbsp. whisked
  9. Ginger garlic paste – 2 tbsp.
  10. Red chili powder – 1 tsp ( adjust according to your own preference)
  11. Coriander powder – 2 tsp
  12. Turmeric powder – half a pinch
  13. Kashmiri red chili powder – 1/2 tsp
  14. Cumin – 1 tsp
  15. Bay leaves – 2
  16. Black peppercorns – 8/10
  17. Cloves – 5/7
  18. Black cardamom 2/3
  19. Dried plums – 7/8
  20. Salt – to taste
  21. Oil – for cooking 1 cup
  22. Milk infused with saffron and orange food color – 1/4th cup
  23. Rice – 4 cups
  24. Ghee (clarified butter) – 2 tbsp.

Step by step direction of making delicious Sindhi Biryani.

Step 1 – Take a deep heavy bottomed pan, add oil. Fry potatoes in it. Once light brown on all sides take them out, and put it aside in a dish.

Step 2 – In the same oil add the whole garam Masala (cumin, peppercorns, cloves, bay leaves, black cardamom) once they start to crackle add the finely sliced onions.

Step 3 – Fry onions till golden brown, now add mutton pieces. Fry for a couple of minutes and add ginger garlic paste in it. Keep frying it while stirring on a high flame. Once the mutton leaves oil, add tomatoes and green chilies. Cover the lid and switch the flames to

Medium high.

Step 4 – Add the powdered spices (red chili powder, turmeric powder, Kashmiri chili powder, and coriander powder), yogurt and dried plums. Fry them together, adding little water while frying will not let the spices burn.

Step 5 – Once the oil separates add enough water (at least 3 cups) for mutton to cook. Cover the lid and set flames on medium low. Let the mutton cook for at least an hour.

Step 6 – When the mutton is almost tender add the fried potatoes in it. Mutton is tender and soft now, if you feel there is lot of gravy, then let it cook open on high flame for 5/7 minutes. This will evaporate the excess water in the gravy. Add the finely chopped fresh coriander leaves in it. The delicious mutton gravy is ready for Sindhi Biryani.

Preparing the Rice

Here is the list of ingredients that will be used in boiling the rice.

  1. Rice 4 cups ( Basmati long grain)
  2. Salt 8 teaspoons
  3. Bay leaf 1
  4. Cloves 3-4
  5. Garlic 2-3 cloves whole
  6. Ginger 2-3 pieces

Soak rice in enough water for at least half an hour. Wash it, and now transfer the rice in a deep pot, add at least 12 cups of water OR enough to boil them partially and put the above mentioned ingredients in it. Boil the rice to partially cooked (3/4th cooked) and now drain the excess water. At this point remove and discard the bay leaf, cloves and garlic cloves and also ginger. They were added to enhance the flavor and aroma to the rice. The aromatic Indian spices are perfect as a flavor enhancers to any dish.

Layering the rice and mutton gravy

This is the final step while making mutton Sindhi biryani. In a thick bottom pot, preferably the wide open mouth pot, layer it with half of the boiled rice. Now layer the mutton gravy over it, cover it with the remaining rice. Add saffron infused milk over the rice for the color and also aroma. Add melted ghee at this point. Cover the pot with the lid and put in on low flames for 20-25 minutes. This steaming of biryani is called “Dum”.
Now your tasty mutton Sindhi Biryani is ready to tickle your taste buds.

Why is it important to get the best rice while cooking Biryani?

As Biryani is a complete meal in itself it is imperative to use the best rice while making Biryani. Whether you are making chicken, mutton, veg or Sindhi Biryani, the selection of right rice will make it delicious. The aged basmati rice gives the flavor and aroma to the dish. The golden hue color in the extra-long grain basmati rice is the proof that rice is of the best quality.

Lucky Masale Sindhi Biryani

Sindhi Biryani Masala by Lucky Masale is definitely one of the best in the market. Keeping in mind that Sindhi Biryani is the amalgamation of mutton, curd, prunes and pungent spices, lucky Masale has come up with the best concoction for this delicacy. Lucky Masale has made sure to pack the spice mix with the right amount of whole and powdered spices and the dried prunes. Full of zesty flavor and colors Sindhi Biryani is a treat for the taste buds. Lucky Sindhi Biryani is a harmonious blend of spices and dried herbs which enhances the flavor and aroma. The recipe is succinct and is clearly printed at the back of the packet.

Tips to keep in mind while making Sindhi Biryani.

These are some tips which always comes handy while making any type of Biryani.

  1. If cooking Sindhi Biryani with chicken, then make sure that chicken will be cooked faster than mutton.
  2. Most of the cooking while making the chicken Sindhi Biryani gravy will be done on high flame. That’s why continuous stirring is also important. And when it’ll be covered on low flames, the chicken will be tender in half of the time as compared to mutton.
  3. Keep an eye on the gravy and don’t hesitate to add little water if needed. This won’t allow the gravy to get burned.
  4. Soaking the rice before boiling it is very important. It allows the rice to puff up completely.
  5. After draining the excess water from rice, leave the rice to cool down in the strainer for at least 10 minutes. This trick won’t let the rice mushed up.

Time control is very important, as it makes sure that the rice are not only fully cooked but are also separate. Rice should not be mushy and for that look for the visual signs.

Biryani a very popular dish indeed!!

Biryani- one of the most loved dish throughout the world has many variations. Whether it’s chicken or mutton or vegetarian, this complete meal has its own charm. Sindhi Biryani as you all know by now, is a perfect combination of herbs and spices, tanginess and pungency and is a full and complete treat for taste buds. My suggestion is that don’t wait and go ahead and try this delicacy. If you are hesitant to try this from scratch then go ahead and try it with Lucky Sindhi Biryani Masala.