Sindhi Biryani is a famous Pakistani rice dish originating from the Sindh province. It is known for its bold, spicy flavors, fragrant basmati rice, tender chicken or mutton, potatoes, tomatoes, yogurt, and aromatic whole spices. The addition of green chilies, fresh mint, coriander, and dried plums (alu bukhara) gives this biryani its signature tangy and spicy taste. It is traditionally served with raita and fresh salad.
Marinate chicken or mutton with yogurt, ginger-garlic paste, red chili powder, turmeric, coriander powder, salt, and biryani spices for at least 1 hour.
Heat oil and fry sliced onions until golden brown.
Add whole spices, tomatoes, potatoes, and the marinated meat. Cook until the meat is tender.
Mix in fresh mint, coriander, green chilies, and dried plums.
Cook basmati rice until it is about 70% done.
Layer the partially cooked rice over the meat mixture, sprinkle fried onions, mint, coriander, saffron milk (optional), and ghee.
Cover tightly and cook on low heat (dum) for 20–25 minutes. Gently fluff before serving.
Basmati rice
Chicken or mutton
Yogurt
Potatoes
Tomatoes
Biryani spices (whole & ground)
Fresh mint, coriander, and green chilies
No valid video found.
A colorful and aromatic Spanish-inspired vegan dish made with saffron-infuse
30 To Be Ready
Available
Nashville Hot Fried Chicken is a bold and flavorful Southern classic featuri
30 To Be Ready
Available
Kuku wa Kupaka is a beloved coastal dish from Tanzania, especially popular i
1 Hours To Be Ready
Available
