Sindhi Biryani Recipe



  • 500 grm Mutton
  • 400 grm Rice
  • 1/2 cup Yogurt
  • 3 medium Tomatoes
  • 2 medium Potatoes
  • 2 medium Onion (sliced)
  • 1tbsp Garlic Paste
  • 1tbsp Ginger Paste
  • 6 pcs green Chilies
  • 1/4cup Mint Leaves
  • 1cup Oil
  • 2tsp red Chili Powder
  • 1tsp Cumin Seed(zeera)
  • 2pcs Black Cardamom(ilachi)
  • 6 pcs Clove(long)
  • 2 pcs Cinnamon(darchini) Stick
  • 1tsp Black Pepper
  • 2tsp Salt
  • 4-6 pcs Dried Plum (alubukhara)(soaked)
  • 1/8 tsp Food Color
  • 2 pcs Bay Leaves(taiz pat)
  • 3 pcs Green Cardamom
  • 2tsp Taara Farm Masala
  • 1/4 cup onion (fried)


  1. In a pan fry the onion on a medium heat until golden brown, add meat, ginger and garlic stir fry for 10 mint.
  2. Add Taara garm masala, dry whole spices , powder spices, yughert , potatoes and fry for another 5 mint.
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  4. Add half glass of water or more, cover and cook on a low heat until the meat is tender.
  5. When the meat is cooked and separate the oil, then add soaked dried plum(alubukhara), and keep the pot on a side.
  6. Add soaked(bheege hue) rice into a boiling water until the rice 80% cooked, drain the rice thoroughly.
  7. In a separate pan spread the cooked rice evenly over the meat and spread tomatoes, green chillies, mint leaves over the rice.
  8. Sprinkle yellow food color on top of the rice, cover and cook on a very low heat until the rice is tender.

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