21 August, 2025

Imagine the tantalising aroma of Sindhi biryani wafting through your kitchen, filling every corner with the promise of a hearty, soul-warming meal. There is something magical about this dish that transforms an ordinary evening into a celebration. This biryani recipe is a culinary journey that connects you to the rich heritage of Sindhi cuisine, where every grain of rice tells a story.

Sindhi biryani is made with layers of tender meat, tangy yoghurt, tomatoes, potatoes, and fried onions. It bursts with a vibrant aroma and rich, spicy notes. The magic begins with your rice, Kohinoor Extra Long Basmati Rice, whose long grains and elegant fragrance give each bite a royal feel. Whether you're cooking for a quiet night or planning a special meal, this recipe adds a deliciously authentic touch to your kitchen.

This authentic recipe will guide you through creating restaurant-quality Sindhi biryani in your kitchen, using simple techniques that guarantee success every time.

Ingredients You'll Need to Make Sindhi Biryani

• 2 cups of Kohinoor Extra Long Basmati Rice, the star ingredient that creates fluffy, separate grains.
• 500g chicken or mutton, cut into medium pieces (or paneer for a vegetarian option).
• 2 large potatoes, cut into chunks and deep-fried until golden.
• 1 cup of thick yoghurt whisked smooth.
• 3 medium tomatoes chopped finely.
• 2 large onions, thinly sliced and fried until golden brown.
• 1 tablespoon ginger-garlic paste.
• Whole spices: 4-5 green cardamom, 2 black cardamom, 4 cloves, 2 bay leaves, and 1 cinnamon stick.
• Ground spices: 1 tsp red chilli powder, 1 tsp turmeric, 2 tsp coriander powder, 1 tsp garam masala
• Fresh mint leaves and coriander leaves for garnish.
• 4-5 dry plums (aloo bukhara)- the signature Sindhi touch.
• Saffron soaked in warm milk.
• Salt to taste.
• Oil or ghee for cooking.

Step-by-Step Cooking Instructions

Step 1: Par-cook the rice: Boil basmati rice with salt and whole spices until it is about 70% done. Drain and set aside- Kohinoor grains will stay long and separate.

Step 2: Prepare the meat curry: In a pan, heat the oil and sauté the whole spices, onions, and ginger-garlic paste. Add meat, yoghurt, herbs, tomatoes, green chillies, and prunes. Cook until the meat is tender and the gravy thickens. Add potatoes midway so they absorb flavour.

Step 3: Layer the biryani: In a deep pot, layer the meat-potato curry, then the rice. Sprinkle with fried onions, coriander, mint, lemon juice, and saffron milk. Repeat layers as needed.

Step 4: Dum cook (steam): Seal tightly and cook over a low flame for 20-25 minutes. This gentle steam method allows flavours to mingle beautifully.

What Makes Sindhi Biryani Unique?

Sindhi biryani originates from Southern Pakistan (Sindh Province) and is known for being hot and spicy. What sets it apart is the beautiful balance of tangy and spicy flavours. The use of potatoes, dry plums (also known as aloo bukhara), and lemon juice creates a distinctive, sour, and tangy profile that's unmistakably Sindhi.

The biryani rice used in this recipe, preferably Kohinoor basmati rice, contributes to the authentic texture and aroma. The addition of potatoes isn't just traditional; it adds a comforting earthiness that beautifully balances the bold spices.

The intense flavour comes from the variety of spices used and the love and care that goes into the cooking process. Each spice is carefully balanced to create a symphony of flavours that dance on your palate.

Serving Suggestions

Your own Sindhi biryani should be served well. Serve hot, garnished with fresh mint leaves, fried onions, and hard-boiled eggs. Traditional accompaniments are:

• Raita- chilled yoghurt with cucumber and mint
• Pickled onions- providing a tangy, stinging contrast
• Shorba- an airy, perfumed soup
• Papad- a crunchy-textured accompaniment

The key to this dish is its wholeness, it's a complete meal that fills both body and soul. The aromatic basmati rice combines beautifully with the spiced meat, making for a dining experience that's both opulent and homely.

Creating authentic Sindhi biryani at home is more than just following a recipe, it's about bringing tradition to your table and creating memories with every bite. The rich flavours, the aromatic Kohinoor basmati rice, and the perfect blend of spices make this dish a true celebration of Sindhi cuisine.

The ease of this rice recipe attests to the fact that restaurant-grade biryani is well within reach at home. High-grade ingredients such as extra-long grain rice and careful attention to the cooking process can help you perfect this popular dish.

So, gather ingredients, relax and follow the procedure, and let the joy of Sindhi biryani permeate your home with warmth and flavour.

FAQ's

Which rice is best for Sindhi Biryani?

Kohinoor Extra Long Basmati Rice is the best choice for Sindhi biryani. Its long grains remain separate and fluffy, absorbing flavours beautifully while maintaining the perfect texture that makes biryani special.

Can I make Sindhi Biryani with vegetables instead of meat?

Absolutely! You can substitute meat with paneer, mixed vegetables, or even mushrooms. The cooking method remains the same, though vegetarian versions require less cooking time and slightly different spice adjustments.

Why are potatoes used in Sindhi Biryani?

Potatoes are a signature ingredient in Sindhi biryani, adding earthiness and helping to absorb the rich flavours. They also provide a comforting texture contrast and are deeply rooted in traditional Sindhi cooking, making the dish more filling and satisfying.