Pakistani Sindhi Biryani Recipe

Pakistani Sindhi Biryani Recipe

Today’s article shares a proper and authentic Pakistani Sindhi Biryani Recipe. This traditional dish hails from the Sindh region of Pakistan and is known for its rich flavors and fragrant spices. Sindhi Biryani is a beautiful blend of tender meat, fragrant rice, and a medley of spices that will surely tantalize your taste buds. Let’s dive into the recipe and create a mouthwatering dish that will be the star of your dining table.

Ingredients Required for the Pakistani Sindhi Biryani Recipe:

(serves 4-6):

For marinating the meat:

  • 500g basmati rice (aged, if possible)
  • 750g mutton or chicken, cut into pieces
  • 1 cup yogurt (plain, full-fat)
  • 2 tablespoons ginger-garlic paste
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • Salt, to taste
Pakistani Sindhi Biryani Recipe -1

For the Pakistani Sindhi Biryani layers:

  • 3 large onions, thinly sliced
  • 4-5 green chilies, chopped (adjust to your spice preference)
  • 1/4 cup fresh coriander leaves, chopped
  • 1/4 cup fresh mint leaves, chopped
  • 1/2 cup fried onions (optional, for garnish)

For cooking the rice:

  • 8-10 cups of water
  • 1-inch cinnamon stick
  • 3-4 green cardamom pods
  • 3-4 cloves
  • 1 bay leaf
  • 1 tablespoon oil
  • Salt, to taste

For Assembling:

  • 2 tablespoons ghee or clarified butter
  • Saffron strands soaked in 2 tablespoons of warm milk
  • 1/4 cup boiled water
  • Fried onions (from the Biryani layers)
  • Cooked meat (from the Marinating the Meat step)


Marinating the meat:
  • Combine the meat, yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, black pepper, cumin powder, coriander powder, and salt in a large mixing bowl.
  • Mix well until the meat is evenly coated in the marinade.
  • Cover the bowl and let it marinate in the refrigerator for at least 2 hours. The longer you marinate, the more flavorful the meat will be.
Cooking the rice:
  • Rinse the basmati rice in cold water until clear.
  • Bring 8-10 cups of water to a boil in a large pot.
  • Add the rinsed rice, cinnamon sticks, green cardamom pods, cloves, bay leaf, oil, and salt.
  • Cook the rice until it is 70-80% cooked. It should still have a slight bite to it. Drain the rice and set it aside.
Pakistani Sindhi Biryani layers:
  • Heat a tablespoon of oil in a separate pan and fry the thinly sliced onions until golden brown. Remove half of the fried onions and garnish them.
  • To the remaining onions in the pan, add the marinated meat. Cook the meat on medium heat until tender and the oil separates from the gravy.
  • Add chopped green chilies, fresh coriander, and mint leaves to the meat. Mix well and turn off the heat.
Pakistani Sindhi Biryani Recipe-2
Assembling the Biryani:
  • Layer the cooked meat and gravy at the bottom of a large, heavy-bottomed pot.
  • Add a layer of partially cooked rice on top of the meat.
  • Sprinkle saffron-soaked milk, fried onions, and ghee on the rice.
  • Repeat the layers until all the rice and meat are used up, finishing with a layer of rice on top.
  • Cover the pot with a tight-fitting lid to trap steam.
Dum cooking:
  • Place the pot on low heat or a tawa (griddle) to create indirect heat.
  • The Pakistani Sindhi Biryani should take 30-40 minutes to cook on dum (slow cooking). This will allow the flavors to meld together and the rice to fully cook.

Final Touch:

  • Gently fluff the Biryani with a fork to mix the layers before serving.
  • Garnish with the remaining fried onions and serve hot with a raita or salad.

Congratulations! You’ve successfully prepared a delicious Pakistani Sindhi Biryani. This aromatic and flavorsome dish is sure to impress your family and friends. Enjoy the rich flavors and the true essence of Sindhi cuisine right in the comfort of your home. Happy cooking!

If you want to try Authentic Bombay Biryani and Afghani Paneer, Visit our website. Or Google.