How To Make Sindhi Biryani Using Lamb or Mutton & Potatoes

A good ol’ Biryani pretty much speaks for itself. It doesn’t need an introduction or a prompt to notice it – it does all of things simply by being itself. It’s what a Pakistani woman’s cooking skills are judged by and what you’ll often find served as the star of the show at a Desi dinner party.

It isn’t humble by any means; a Biryani is pompous, showy and majestic, with its pop of colour, its many layers, its distinct, sharp flavour and its vast array of spices, some of which only leave the spice cabinet when it’s ‘time to cook Biryani’. Unlike it’s more mature and subtle brother, Pilau, a Biryani is loud, fiery and fierce.

A Biryani is nothing to be taken lightly.

It’s a lengthy process, but oh so worth it in the end!

Sindhi Lamb Biryani - A Traditional Pakistani Favourite!
Sindhi Lamb Biryani – A Traditional Pakistani Favourite!

What is Biryani?

Biryani is a lavish rice dish cooked in the South of Asia and also across the Middle East. It is characterised by a flavoursome, aromatic masala, usually consisting of some sort of meat (though not always) layered with rice. It can certainly be likened to layering and mixing a curry with rice.

There are many different types of Biryanis; many regions have their own sort of Biryani: Hyderabadi Biryani, Bombay Biryani, Bengali Biryani, Kachhi Biryani etc. Biryani can also be cooked with chicken, fish, prawns, vegetables – it truly is a unique and versatile dish!

What is a Sindhi Biryani?

Originating from the province of Sindh which is now found in Pakistan, a Sindhi Biryani is an aromatic Biryani which often (but not always!) lays its hand light on the heat and emphasises on the flavours of mint and coriander. What sets a Sindhi Biryani apart from others is that it uses potatoes in the masala – other kinds of Biryani don’t necessarily require potatoes. The most traditional of Sindhi Biryanis also use dried fruits and nuts in the garnish.

Sindhi Lamb Biryani - A Traditional Pakistani Favourite!

Why I LOVE Sindhi Biryani

What’s there not to love about a well cooked, beautiful Sindhi Biryani?!

I love the soft and floury potatoes in this particular Biryani – it’s probably what has won me over. Tender chunks of lamb, tangy dried plums, heapings of fresh mint and coriander and zesty slices of lemon also help cement its place as my ultimate favourite Biryani. I’m also a HUGE fan of a good Kabuli Pilau with its fried raisins and I love how a Sindhi Biryani brings in this element too.

Sindhi Lamb Biryani - A Traditional Pakistani Favourite!

I’ll be very honest with you all and say I’m not a fan of a very spicy Biryani. Give me a mild Biryani which is heavy on the cardamom, mint and lemon and I’ll show you a plate wiped clean! But that aside, a heavy hand on the heat is typical of a traiditonal Biryani and I’ve kept this in mind while developing this recipe. If you aren’t a fan of the heat like me, taste adjust the red chilli and black pepper to your liking.

How to Serve Sindhi Biryani

Enjoy this Biryani with a cooling raita  (yoghurt) and salad. I was low on salad veggies the day I cooked this, so I served it with some red onions soaked in a bit of vinegar, which works wonderfully too.

I opted to serve the fried raisins and nuts on the side. Many people don’t actually appreciate sweet or nutty tones with savoury foods so it may be best to keep them out of the actual rice so whoever wants them can help themselves.

Sindhi Lamb Biryani - A Traditional Pakistani Favourite!

Enjoy, with love x


 

Sindhi Biryani
Print Recipe
Servings
4
Servings
4
Sindhi Biryani
Print Recipe
Servings
4
Servings
4
Ingredients
For the Biryani masala
  • 5 small onions, sliced
  • 10 cloves garlic, minced
  • 1 tbsp freshly minced ginger
  • 0.5 cup full fat yogurt
  • 500 grams lamb or mutton, bone in
  • 1 bay leaf
  • 2 tsp salt
  • 1 tbsp cumin
  • 7 green cardamom
  • 1 tbsp garam masala
  • 1 tbsp black pepper
  • 1 medium sized cinnamon stick
  • 1 tbsp red chilli flakes
  • 5 cloves
  • 250 grams potatoes
  • 10 dried plums
For the rice
  • 2 cups white basmati rice
  • 1 tbsp salt
  • 10 green cardamoms
  • 2 black cardamoms
  • 1 bayleaf
For the garnish
  • 0.5 bunch mint, chopped
  • 0.5 bunch coriander, chopped
  • 6 slices lemon
  • 6 slices tomato
  • 1 star anise
  • 1 tbsp cumin
  • a few pinches orange/yellow food colour
  • 1 tsp kewara water
Servings:
Instructions
For the potatoes
  1. Simply cut your potatoes into your desired shape/size, boil or steam them till al dente and then deep fry them till they are golden and crisp on the outside. Set aside. You can do this at any point before the curry is finished. Here, I've reserved them with the fried onions you'll be making in the next step
For the Biryani masala
  1. In a deep pot, heat the oil and add all the onions. Fry these on medium/high till they are golden brown. Remove 75% of these onions and set aside
  2. In the pot with the remaining onions, add the minced garlic and ginger and cook till they turn golden
    Sindhi Lamb Biryani - A Traditional Pakistani Favourite!
  3. Add the lamb/mutton. Sear in the oil on high heat till it no longer remains pink
    Sindhi Lamb Biryani - A Traditional Pakistani Favourite!
  4. Add all the yogurt and the spices. Saute this on high for a few minutes, then add about 3-4 cups of water. Bring to a boil, cover and then cook for 1-1.5 hour, till the lamb/mutton becomes tender. Mutton may take up to 1hr 45 minutes to become tender, but keep checking to make sure it doesn't become too soft and starts falling off the bone.
  5. Once the meat is tender, add in half a bunch of chopped mint, half a bunch of chopped coriander and the potatoes. Stir in and turn the heat off.
For the rice
  1. In a separate pot, bring water to a boil alongside all the whole spices and the oil. There isn't a set amount of water - just enough for the rice to cook in. Once the water is at a boil, add in the rice and boil rapidly for 5-7 minutes, till the rice is 75% cooked. Drain in a colander immediately
Assembling the Biryani
  1. In a pot, layer half of your Biryani curry
    Sindhi Lamb Biryani - A Traditional Pakistani Favourite!
  2. Then add half of your rice
    Sindhi Lamb Biryani - A Traditional Pakistani Favourite!
  3. Sprinkle over 2-3 pinches of food colouring and 1/2 tsp kewara water
    Sindhi Lamb Biryani - A Traditional Pakistani Favourite!
  4. Half of the reserved fried onions
    Sindhi Lamb Biryani - A Traditional Pakistani Favourite!
  5. 3 slices of lemon and 3 slices of tomatoes
    Sindhi Lamb Biryani - A Traditional Pakistani Favourite!
  6. 1/4 bunch of chopped mint and a 1/4 bunch chopped coriander
    Sindhi Lamb Biryani - A Traditional Pakistani Favourite!
  7. Repeat that order again
  8. Now, turn the heat to the lowest possible setting, cover the Biryani and allow it to steam on low for about 15-20 minutes. Once steamed, allow it to rest for 15 minutes before serving.
  9. Serve with raita and salad. I also like serving my Biryani with fried raisins and cashews. Enjoy and lap up the compliments!
Recipe Notes

You can grind the Biryani masala spices into a powder to avoid having lots of whole spices in your rice. Who likes biting into a clove? Yuck!

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6 thoughts on “How To Make Sindhi Biryani Using Lamb or Mutton & Potatoes

  1. Hi Fatima,

    Thanks for your awesome recipes. I was wondering when I should add the dried plums?

    Thanks,

    Fatima x

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