Sindhi Biryani


The first time I ever heard of Sindhi Biryani was while watching the programme ‘Food Safari’ on TV. I have been looking forward to make this Biryani for a long time, and what better occasion than for Lunch on New Years’ Day. As soon as I was finished with taking pictures, J asked me to serve it immediately as he couldn’t wait till lunchtime. I was glad that the look of it triggered his appetite. Being winters, we decided to devour the Biryani in our lawn, basking in the sun. This was a welcome change from the usual routine. As usual, I had served with with Mirchi ka Salan, which is a must have whenever Biryani is prepared. So yet another lunch passed by with “Tummy bhi khush mommy bhi Khush”, which means Tummy is Happy and so is Mommy 🙂

Source: Food Safari

Sindhi Biryani


  • 1 Kg Meat
  • 500 gms Basmati rice
  • 100 gms Curd
  • 3 thin wedges tomatoes cut into
  • 4 tablespoons Vegetable oil
  • 3 Potatoes halved (I quartered them)
  • 3 Thinly sliced onions thinly sliced
  • 3 tablespoons Ginger paste
  • 1 tablespoon Garlic paste
  • 10 Cloves
  • 5 - 6 Green cardamom (plus 8 to cook rice)
  • 4 - 5 Cinnamon
  • 2 teaspoons Cumin seeds
  • 8 to 10 Dried plums (Optional)
  • 8 - 10 Peppercorns ground
  • 2 Black Cardamom
  • 1 tablespoon Chilli powder
  • 2 teaspoons Turmeric powder
  • 2 teaspoons Paprika
  • 5 Bay leaves
  • 1 tablespoon Coriander powder
  • 2 teaspoons Cumin powder heaped
  • 1 tablespoon Salt
  • 3 Green chillies whole (plus1 finely sliced)
  • 1 bunch Chopped Coriander leaves
  • 1 bunch Chopped Mint leaves
  • 25 gms Slivered almonds
  • 25 gms Sultanas
  • 25 gms walnuts
  • 25 gms Cashew nuts
  • Fried onion rings to garnish


  • Toast the almonds, walnuts, cashew nuts and sultanas till golden brown. Keep aside.
  • Combine tomatoes, mint, coriander, sliced green chilli and keep aside.
  • Fry onions in a little vegetable oil until golden brown and translucent.
  • Add meat and stir for a few minutes.
  • Add ginger and garlic pastes.
  • Add curd, dried plums and all dried spices except saffron, mixing well to combine.
  • Add 1 cup water, whole green chillies and salt.
  • Cover and simmer for 45 minutes.
  • Add 1/3 of the tomato mixture to the meat mixture.
  • Cover and cook for a further 5 to 10 minutes.
  • Soak rice for half an hour, drain and cook in boiling water with extra green cardamom pods.
  • Drain when cooked and split into two lots.
  • Add saffron to one half of the rice and stir through to distribute saffron evenly.
  • On a large serving platter, spoon out half of the plain rice and top with the meat curry.
  • Spoon over half the saffron rice and sprinkle with half the remaining tomato, mint and green chilli mixture.
  • Add a layer of the boiled potatoes, then another layer of plain rice, saffron rice and finally onion rings.
  • Top with remaining tomato, mint and green chilli mixture, then sprinkle over sultanas, almonds, walnuts and cashewnuts.
  • Serve with Raita or Mirchi Ka Salan.


Enjoy!!!! 🙂

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