Sindhi Biryani

RecipenKitchen Recipe 2 h 45 min · Serves 6 · Pakistani

Why make it A tangy, herb-heavy mutton biryani from Sindh, layered with fried potatoes, dried plums and green chillies. It's spicier and more sour than most biryanis, and it makes a full dinner for a crowd.

You’ll need

Serves 6 500 g basmati rice, washed until the water runs clear and s… 750 g bone-in mutton, cut into medium pieces 120 ml cooking oil 2 tbsp ghee 3 large onions, thinly sliced 400 g potatoes, peeled and cut into quarters 4 medium tomatoes, sliced 250 g plain yogurt, whisked + 22 more in the full recipe

1 Step 1 of 13 Mix the mutton with the yogurt, ginger-garlic paste, chilli powder, turmeric, coriander powder, cumin powder and 2 tsp salt. Leave it to marinate while you prepare everything else, for at least 30 minutes.

2 Step 2 of 13 Heat the oil in a large pot over medium heat. Fry the sliced onions, stirring often, until deep golden brown, about 15 minutes. Lift out half of the onions onto a plate for layering later.

3 Step 3 of 13 To the oil and remaining onions, add the cumin seeds, bay leaves, green and black cardamom, cloves, cinnamon and peppercorns. Stir for 30 seconds until fragrant.

4 Step 4 of 13 Add the marinated mutton and fry over medium-high heat, stirring, until the meat changes colour and the oil begins to separate, about 8 minutes.

5 Step 5 of 13 Add the sliced tomatoes and half of the green chillies. Cook for 5 minutes until the tomatoes soften and break down. The last 8 steps are in the full recipe.

Cook’s tip Keep the rice slightly undercooked before layering; it finishes in the steam and stays separate instead of turning mushy.

Sindhi Biryani

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