Sindhi Mutton Biryani is a delicious and aromatic dish that is sure to satisfy any rice lover. The mutton is cooked in a rich and spicy gravy, then layered with basmati rice and cooked until the flavors permeate throughout. The result is a dish that is both satisfying and complex, with a perfect balance of spices.
Here is a recipe for Sindhi Mutton Biryani that is easy to follow:
Ingredients:
For the mutton masala:
- 2.2 lbs mutton, bone-in, cut into medium pieces
- 1/2 cup yogurt
- 2 tablespoons ginger-garlic paste
- 1 tablespoon red chili powder
- 1 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon black pepper
- 1 teaspoon salt
- 1/4 cup vegetable oil
- 2 onions, thinly sliced
- 2 tomatoes, chopped
- 1 green chili, chopped (optional)
- 1 bay leaf
- 2 cloves
- 2 green cardamoms
- 1 black cardamom
- 1 cinnamon stick
- 1/4 cup chopped coriander leaves
For the Rice:
- 4 cups basmati rice, washed and soaked for 30 minutes
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves
- 2 green cardamoms
- 1 black cardamom
- 1 cinnamon stick
- 1/4 cup chopped coriander leaves
Instructions:
Marinate the mutton: In a large bowl, combine the mutton, yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, black pepper, and salt. Mix well and marinate for at least 30 minutes, or up to overnight.
Cook the mutton masala: Heat the oil in a large pot or Dutch oven over medium heat. Add the onions and cook until golden brown. Add the tomatoes, green chili (if using), bay leaf, cloves, green cardamoms, black cardamom, and cinnamon stick. Cook until the tomatoes are softened and mushy.
Add the marinated mutton to the pot and cook, stirring occasionally, until the mutton is browned on all sides.
Add 1 cup of water to the pot, bring to a boil, then reduce heat to low and simmer for 1-1/2 hours, or until the mutton is tender.
Cook the rice: While the mutton is cooking, heat the oil in a separate pot or Dutch oven over medium heat. Add the onions and cook until golden brown. Add the rice and stir until the rice is coated with oil. Add 8 cups of water, salt, black pepper, cloves, green cardamoms, black cardamom, cinnamon stick, and coriander leaves. Bring to a boil, then reduce heat to low and simmer until the rice is cooked and the water has been absorbed.
Layer the biryani: In a large pot or Dutch oven, layer the mutton masala and rice, starting and ending with rice. Cover the pot and cook over low heat for 10-15 minutes, or until the biryani is heated through.
Sindhi Mutton Biryani Recipe
Sindhi Mutton Biryani is not just a dish; it’s an aromatic adventure, a symphony of textures and flavors that will tantalize your taste buds and transport you to the vibrant land of Sindh. This iconic Pakistani delicacy boasts a unique blend of spices, tender mutton, and fluffy basmati rice, layered with meticulous care to create an explosion of taste in every bite.
The Enticing Allure of Sindhi Spices:
What sets Sindhi Biryani apart is its distinct spice profile. Gone are the fiery depths of Hyderabadi or the subtle elegance of Awadhi biryanis. Sindhi Biryani embraces a warmer, earthier palette, where the heady aroma of cloves and black pepper dances with the musky charm of cinnamon and the sweet tingle of star anise. The quintessential “Sindhi Biryani masala,” a fragrant blend of roasted and ground spices, forms the soul of this dish, infusing the mutton with its rich, complex character.
Garnish with chopped coriander leaves and serve hot. Enjoy! 🍴
