Sindhi biryani


Sindhi biryani:

Preparing marinating:


  • beef or mutton: 1kg
  • Thick Yogurt: 1/2 cup
  • lemon juice: 1tbsp
  • Ginger paste: 1tsp
  • Garlic paste: 1tsp
  • Red chilli powder : 1 tsp
  • Salt: 1tsp
  • Ghee : 1/4cup
Wash the beef pieces and drain all water.
Mix all the above ingredients and marinate it for 4 hours or preferably overnight.

Preparing biryani:


  • Basmati/pulao rice: 3cup(1/2kg)
  • Chopped onion: 1/2up
  • Thick Yogurt: 1/2 cup
  • Cardamom: 4, cinnamon: 3, clove: 4
  • Chopped tomato : 2 cup (5 pieces)
  • Ginger paste: 1tbsp
  • Garlic paste: 1tbsp
  • Red chilli powder : 1 tsp
  • turmeric powder: 1tsp
  • Coriander powder: 2tsp
  • Whole cumin: 1tbsp
  • Whole black pepper: 5pieces
  • Salt as needed
  • oil : 2tbsp
  • Turmeric powder:1/2tsp
  • Red chilli powder:1/2tsp
  • sugar: 1tbsp
  • Potato: 1/2 kg(cut into cubes)
  • Chopped mint leaves: 2 tbsp
  • Chopped coriander leaves: 2tbsp
  • Fried onion(beresta): 1/2cup
  • garam masala powder : 1tsp
  • yellow food colour: 1/4tsp
Heat the oil in a deep pan and fry the onion slices until golden.
Then add the whole cumin, cinnamon, cardamom, pepper, cloves, ginger, garlic, salt, coriander powder and red chilli powder followed by the fresh tomatoes and cook until tomato becomes tender.
Now add the marinated beef and yogurt in that mixture and cook on low heat till beef becomes tender.
Cut potato into big pieces.
Heat 1 cup oil on high heat in a pan and dip fry the potatoes for 10 mins. Remove from oil and set aside.
Fill a cooking pot with water. Add 1tbsp oil, 3 cinnamons, 4 green cardamom and 3 cloves in water. Let a boil come, adjust salt and then add rice in above water-pot and Boil the rice. Then cook the rice on high heat for 8-10 minutes or until 80 % done.
Now take a pan and spread 1/2 cooked rice and beef with gravy and fried potatoes. Then Spread 1/2 fried onions, mint leaves, coriander leaves, and yellow food colour and powder garam masala. Spread 2 tbsp ghee.
Again spread 1/2 cooked rice over the beef and 1tbsp ghee and some fried onions. Cover the lid and cook for 10 minutes on low heat.
Turn off the heat and mix the biriyani before serving.

Leave a Reply