Sindhi Biryani

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Prep time: 00:30 HR
Cook time: 02:00 HR


Serves: 3

As its name implies, Sindhi biryani originated in the Sindh province of Pakistan, home to Karachi, the country's largest city and financial center. It is fiery, delicious and exotic, a perfect manifestation of characteristics of the place of its origins. Sindhi biryani is most often made with goat or lamb, but can be made by substituting with beef, chicken and even shrimp. The cuisine of Sindh iswell known for the zesty flavour, with a reputation for beingpungent hot, the dishes go back to the 10th century.


  • Meat on bone - 1kg small pieces (use breast and shoulder cuts with bones)
  • Laila Basmati Rice - 750g, washed & soaked for 30 mins
  • Tomatoes - 200g, round slices
  • Potatoes - peeled and quartered 250g
  • Onions - finely sliced 500g
  • Whipped Yogurt - 100g
  • Laila Garlic Paste - 2 tbsp
  • Ginger Paste - 2 tbsp
  • Small Green Chillies - 10-20 whole
  • Green Coriander - 1 cup, chopped
  • Mint Leaves - 1 cup, chopped
  • Oil - 175ml
  • Mehran Sindhi Biryani Masala - 1 packet


Soak the Basmati rice for half hour. Boil the soaked rice with salt to taste (about 1 tsp)  and 1 tbs of oil, until the rice is only half cooked. Remove from heat and drain the water.

Fry the Onions in Oil on a medium heat until golden. Add the Meat, Ginger and Garlic Paste and stir fry on high heat for 5 minutes.

Add the Mehran Sindhi Biryani Masala, Potatoes with Yogurt and stir fry for 5 minutes.

Add one and half glass of water. Cover and cook on high flame in a large pressure cooker and let it simmer in low heat until the Meat is tender. When the Meat is cooked, there should be about two cups of gravy. Add or boil off water accordingly.

Spread Tomatoes, Green Chillies, finely chopped Green Coriander and Mint Leaves over the Meat. Do not stir in the Green Masala. Cover and cook on a low heat for 5 minutes.

Uncover and spread the half cooked Rice evenly over the Meat. Do not mix the Rice and the Meat. Cover and cook on a low heat until the Rice is tender. Mix before serving.

Garnish with Fried Onions. Serve with finely sliced onions with a lime squeezed over it and chat masala sprinkled on top.