Sindhi Biryani Recipe (By Chef Tahir)

Sindhi Biryani is one of the famous dishes in Pakistani cuisine. You can cook it with mutton, beef or chicken, whatever you like most. In this biryani potatoes are optional but I suggest that you must add them because they taste so delicious with rice.

sindhi biryani

Ingredients Of Sindhi Biryani

  • 500 gm. Chicken or Mutton
  • 400 gm. Basmati Rice. washed and soaked
  • ½ cup yogurt
  • 4 tomatoes, chopped
  • 4 Potatoes (optional)
  • 3 onions, sliced
  • 1.1/2 tbsp. garlic paste
  • 1 tbsp. ginger paste
  • 4-6 green chilies, chopped
  • ¼ cup mint leaves, chopped
  • 1 cup oil
  • 2 tsp. red chili powder
  • 1 tsp. cumin seeds
  • 2 pcs black cardamom
  • 6 pcs clove
  • 2 pcs cinnamon stick
  • 1 tsp. black pepper
  • 2 tsp. salt
  • 4-6 dried plum
  • 1/8 tsp. yellow food color
  • 2 pcs bay leaf
  • 3 pcs green cardamom
  • 1 tbsp. taara garam masala.
  • Yellow food color as required

Recipe Of Tara Garam Masala

  • 1 tbsp. cumin seed
  • 1 tbsp. black pepper
  • 1 tbsp. coriander
  • 6 cloves

grind all spices together, Taara garam masala is ready

Method Of Sindhi Biryani

  • In a pan fry the onion on a medium heat until golden brown.
  • Add meat, potatoes and garlic stir fry for 10 minutes.
  • Add Taara garam masala, dry whole spices, powder spice, yogurt, ginger, green chilies and fry for another five minutes.
  • Add half glass of water or more, cover and cook on a low heat until the meat is tender. When the meat is cooked and separate the oil, keep the pot on a side.
  • Add soaked rice into boiling water until the rice par cooked. Drain the rice thoroughly.
  • In a separate pan spread the cooked rice evenly over the meat and spread tomatoes, green chilies, and mint over the rice in three layers.
  • Sprinkle yellow food color on top of the rice, cover and cook on a low heat until the rice is tender.
  • Garnish with fried onion and serve with salad.

4 thoughts on “Sindhi Biryani Recipe (By Chef Tahir)”

  1. Hi there, I live in a country where there is no access to black cardamom, is it an essential spice? Thanks for the recipe!

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