Pakistani Punjabi, Sindhi & Pashtun
Sindhi Biryani
Pakistan's most-eaten biryani: fiercely spiced, tangy with yogurt, tomato, dried plums and green chili, studded with potato, and layered with fried onion — louder and sourer than its courtly cousins, and beloved for it.
2 hr · Serves 6 · Takes some skill
6
Ingredients
Base
Masala
Rice
Finish
Method
Start cooking mode- Prep 40 min · Cook 80 min · 120 min total
- hard
- 1
Build a bold yogurt-tomato masala with plenty of chili, birista, and dried plums; cook the meat and potatoes in it.
- 2
Parboil the rice with whole spices.
- 3
Layer masala and rice with mint, kewra, and colour; seal and dum.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
