Sindhi Biryani




  1. Lamb 500 grams diced
  2. Rice ( Basmati Rice) 1/2 Kg
  3. Yogurt 1 Cup
  4. Red Chilli Powder 1 teaspoon
  5. Coriander Seed Powder 2 Teaspoon
  6. ½ tsp Garlic Paste
  7. ½ Tbsp Ginger Paste
  8. 1 tbsp. Garam Masala
  9. Salt (to taste)
  10. Dried Apricots 250 Grams ( soak it in hot water for 5 minutes)
  11. 1/2 cup of Fresh Mint Leaves chopped
  12. 3 Green Chillies
  13. Lemon Juice (of 2 lemons) or Lime juice
  14. 1 Bay Leaf
  15. 2 medium Onions (chopped)
  16. Potatoe 1 medium sized
  17. 2 Tomatoes
  18. ¼ tsp.Yellow Food Color (soaked in ½ cup milk) or use safron instead of the food colour
  19. Cooking Oil 1/2 cup


  • Take a heavy bottom pan and put it on medium heat with some oil.
  • Add finely chopped onion and fry till golden brown.
  • Remove half the onions and put aside.
  • Now add the lamb in the pan along with the remaining onions.
  • Add the Garlic paste and stir
  • Add the Ginger paste and stir.
  • Add the Red chilli powder and stir.
  • Add the Garam Masala , Coriander powder and stir.
  • Remove the pan from the heat and add the yogurt.
  • Cook until water evaporates and meat is tender.
  • Add potatoes, tomatoes, pulp of dried apricots, and green chillies.
  • Cook on high heat for another 5 minutes while stirring continuously.
  • Remove the pan from the heat and put it aside.
  • Now take another large stock pot and add the rice along with water ( about 6 cups).
  • Through the green chillies, some salt and mint leaves in this water.
  • Boil ( half cook )the rice and strain using tap water ( all the start will be washed away and this will make sure the rice are fluffy.
  • Now take a ovenproof pot or a normal stock pot and put a layer of meat and then put a layer of rice one by one. In the end just sprinkle the food colouring which was dissolved in milk over the rice.
  • If you are going to use the oven then put the pot in the oven on medium heat and let the rice cook fully for 10 minutes or so.
  • If you are using the electric stove or gas stove the put this pot on very very slow heat for 10 to 15 minutes. The pot should be covered so that steam does not escape.
  • Garnish it with some cut green chillies ( cut lengthwise) and some chopped coriander.
  • Serve it with some mint chutney or mint raita.

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