Sindhi Biryani
Pakistan's national biryani — heavily spiced, tangy with tomatoes and dried plums, visually a deep red-orange. The Shan spice box made it famous worldwide.
Where it comes from.
Originating in Sindh province, Pakistan. The Sindhi biryani's heavy use of tomatoes — unusual in biryani — reflects Portuguese influence through the Goa–Sindh spice trade routes. Shan Foods, founded in Karachi in 1981, made Sindhi biryani masala the most exported South Asian spice mix on Earth.
How to cook it.
- 01
Brown the Meat
Heat oil; add chicken with ginger-garlic-chili paste; add red chili and Sindhi masala; stir 3 minutes. Add chopped tomatoes; cook until thick and oil separates. Add full-fat yogurt; cook 10 minutes.
- 02
Add Potatoes & Plums
Add potato halves and dried plums; cook covered 15 minutes until potatoes are tender. Layer half the birista, mint, coriander, slit green chilies, and lemon slices on top of the meat. Do NOT stir — these will perfume the dum from above.
Pro tipNever skip the aloo bukhara. The dried plum is the tangy-sweet counterpoint that makes Sindhi biryani Sindhi. Without it, you have a generic Pakistani biryani.
- 03
Layer & Dum
Par-boil basmati to 70%. Layer rice over the meat; drizzle yellow food colour in streaks; add remaining birista, mint, coriander; drizzle ghee. Seal with tight foil + lid. Dum 15–20 minutes on lowest heat.
What goes on the plate.
- Raita
- Kachumber salad
- Fresh lime
- Cold salad