Spicy Sindhi Biryani


1 kilogram Mutton
1 kilogram Basmati Rice
1 cup Plain Yogurt
1 tbsp. Red Chilli Powder
2 tbsp. Coriander Powder
½ tbsp. Garlic Paste
½ tbsp. Ginger Paste
1 tbsp. Mixed Spices
Salt (to taste)
¼ kilogram of Dried Apricots (soaked in hot water)
A bunch of Fresh Mint Leaves (chopped)
6 Green Chillies
Lemon Juice (of 4 lemons)
1 Bay Leaf
4 medium Onions (chopped)
½ kg Potatoes
4 Tomatoes
¼ tsp. Yellow Food Color (soaked in ½ cup milk)
1 ½ cup Oil


  • Heat oil in a pan, fry onions until golden brown. Remove half of the onions and place on absorbent paper. Add meat, all of the spices, and the plain yogurt to the rest of the onion. Cook until water evaporates and meat is tender.
  • Add potatoes, tomatoes, pulp of dried apricots, and green chillies. Cook on high heat for 5 minutes; stirring continuously. When done set aside.
  • In a large pot add 12 cups water with salt, 3 green chillies, whole spices, and mint leaves. When water boils, add rice, when half boiled strain excess of water.
  • Put layers of rice and meat one by one with a last layer of rice on top. Add food color and sprinkle mint leaves.
  •  Place pot over a flat pan or tava and cook on high heat. When steam appears, lower heat for 10 to 15 minutes.

Meat and rice dish Sindhi Biryani is highly consumed dish of Pakistan having its origin from Sindh, the province of Pakistan.

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