Sindhi Biryani

Tangy biryani with potato, yogurt and dried plums.

Ingredients

• 1.2 kg Mutton
• 4 cups Basmati rice
• 1½ cups Yogurt
• 4 Onions
• 4 Tomatoes
• 4 Potatoes
• 10 Dried plums
• 6 Green chilies
• 3 tbsp Biryani masala
• 1 pinch Saffron
• 1 cup Mint
• ¾ cup Ghee
• 2 tbsp Salt
• 8 cups Water

Method

1. Marinate — Mix the mutton with yogurt, masala, chilies and salt and rest 4 hours.
2. Fry the onions — Cook until dark and crisp; reserve half.
3. Cook the meat — Braise the marinated mutton with tomato until tender and the oil separates.
4. Add potatoes and plums — Add them in the last 20 minutes; the dried plums give Sindhi biryani its distinctive sourness.
5. Parboil the rice — Boil 5 minutes only, then drain.
6. Layer — Rice over meat, then saffron milk, ghee, mint and the reserved onions.
7. Steam — Seal and cook on the lowest heat for 40 minutes.
8. Sindhi Biryani is ready — Fold gently from the bottom and serve with raita.

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• Haleem
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