Sindhi Biryani

Sindhi biryani is the boldest biryani of them all — a fiery, tangy celebration of mutton, potatoes, and fragrant basmati layered with plums, green chilies, and fresh mint. Every grain carries heat and sour notes that set it apart from every other biryani. This is the real deal.

Prep time

40 mins

Cook time

75 mins

Total time

115 mins

Servings

4 servings

Calories

640

Ingredients

• 750 g mutton, bone-in pieces
• 500 g basmati rice, soaked 30 minutes
• 3 large onions, thinly sliced
• 150 ml mustard oil or ghee
• 2 tablespoons ginger-garlic paste
• 3 tomatoes, chopped
• 1 cup plain yogurt, whisked
• 2 green chilies, slit
• 2 tablespoons Sindhi biryani masala
• 1 teaspoon turmeric powder
• 1.5 teaspoons red chili powder
• 1.5 teaspoons salt, plus more for the rice
• 8 dried plums (aloo bukhara), soaked
• 2 large potatoes, quartered
• 1/2 cup fresh mint leaves
• 1/2 cup fresh coriander leaves
• 1 teaspoon cumin seeds
• 4 green cardamom pods
• 1 cinnamon stick (5 cm)
• 1/4 teaspoon saffron in 3 tablespoons warm milk

Instructions

1. Heat the oil in a large heavy pot and fry the onions until crisp and golden, about 12 minutes. Remove and set aside.
2. In the same oil, sear the mutton with ginger-garlic paste for 8 minutes. Add the tomatoes, yogurt, biryani masala, turmeric, chili powder, and salt, and cook until the oil separates.
3. Add the potatoes, dried plums, green chilies, and 250 ml water. Cover and simmer on low for 35 minutes until the mutton is tender and the gravy is thick.
4. Meanwhile, boil the rice in plenty of salted water with the cumin, cardamom, and cinnamon until 70% cooked, about 6 minutes. Drain.
5. Layer: half the meat gravy on the pot base, then half the rice, half the fried onions, mint, and coriander. Repeat the layers, finishing with rice.
6. Drizzle the saffron milk over the top, cover tightly, and steam on the lowest heat for 20 minutes. Rest 10 minutes before serving.

Pro tips

• The gravy must be thick before layering — a watery base is the main cause of soggy biryani.
• Seal the pot lid with dough or a tight towel to trap the dum steam.
• Potatoes are non-negotiable in Sindhi biryani; they soak up the gravy beautifully.
• Let the biryani rest 10 minutes so the layers settle and slice cleanly.

Frequently asked questions