An intensely spiced, tangy biryani from Sindh province featuring layers of fragrant basmati rice and meat in a fiery masala loaded with dried plums, potatoes, and yogurt, distinctly different from the subtler Hyderabadi or Lucknowi styles.
Ingredients
500g mutton or beef, cut into pieces
3 cups basmati rice, soaked
4 large onions, thinly sliced
4 tomatoes, chopped
1 cup yogurt
4 potatoes, quartered and fried
8 dried plums (aloo bukhara)
4 tablespoons cooking oil
2 tablespoons biryani masala
2 teaspoons red chili powder
1 teaspoon turmeric
1 tablespoon ginger-garlic paste
Salt to taste
Fresh mint and coriander leaves
4 green chilies
Instructions
1Fry sliced onions in oil until deeply caramelized and crispy brown. Remove half for garnish. To the remaining onions, add ginger-garlic paste and cook for two minutes, then add meat pieces and sear until browned.
2Add chopped tomatoes, yogurt, biryani masala, red chili powder, turmeric, and salt. Cook on medium heat for fifteen minutes until oil separates from the masala. Add half a cup of water, cover, and cook until meat is tender, about thirty minutes.
3Meanwhile, parboil the soaked basmati rice in a large pot of salted boiling water until seventy percent cooked. The rice should still have a firm bite in the center. Drain thoroughly.
4Layer the parboiled rice over the cooked meat in the pot. Top with fried potatoes, dried plums, fried onions, fresh mint, coriander, and green chilies. Sprinkle a few drops of food color dissolved in milk for the signature streaks of color.
5Seal the pot tightly with aluminum foil and a heavy lid. Cook on the lowest possible heat for twenty minutes to allow the steam to finish cooking the rice and meld all the flavors together. Serve with raita.
Did You Know?
Sindhi biryani is distinguishable by its fiery red color and the use of dried plums (aloo bukhara) which add a sweet-tangy contrast. It is often served with raita and a side of spicy green chutney.