Sindh Ji RasoiA taste of home, preserved← Back to the recipe tableSindhi Biryani
Rice dishes · Hindi
Sindhi Biryani
from the Sindhi table.
Fragrant basmati, vegetables, herbs, spices and a patient low-heat finish, brought together in the cookbook's biryani chapter.
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Written recipe
A recipe to
keep close.
Written recipe adapted from the Sindhi Biryani chapter of the shared cookbook manuscript.
Ingredients
- 2 cups basmati rice, rinsed and soaked
- Bay leaf, cardamom, cinnamon, cloves and salt
- Mixed vegetables for a vegetarian version
- Onions, tomatoes, coriander, mint, oil, ghee, cumin, chillies and garam masala
- Optional saffron milk and fried onions
Method
- Rinse and soak the rice, then boil it with the whole spices until the grains are separate.
- Cook the onions, cumin, vegetables, tomatoes, chillies and garam masala in oil and ghee.
- Layer the rice over the masala, add herbs and optional saffron milk, then cover.
- Cook on very low heat for 15–20 minutes and serve with raita or cucumber salad.