Sindhi Biryani
Spicy, tangy layered rice dish from Sindh with potatoes, prunes, yogurt, and aromatic biryani masala. This recipe was created by AI, some information may not be accurate.
- Servings
- 6
- Difficulty
- Hard
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Ingredients
- 500 g basmati rice
- 1 kg bone-in mutton
- 250 g yogurt
- 3 pc potatoes
- 50 g prunes
- 3 pc tomatoes
- 200 g fried onions
- 3 tbsp sindhi biryani masala
- 100 g ghee
- 1 bunch mint
Steps
- Marinate mutton in yogurt, biryani masala, fried onions, and salt for 1 hour.
- Cook the marinated mutton with chopped tomatoes and ghee until tender and oil separates.
- Fry potato chunks until lightly golden and add to the meat.
- Soak rice 30 minutes, then parboil with whole spices and salt to 70 percent done.
- Layer rice over the meat, scatter prunes, mint, and remaining fried onions.
- Drizzle with saffron water and ghee, then seal the pot and steam (dum) on lowest heat for 25 minutes.
- Rest 10 minutes and gently toss before serving with raita.