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Aromatic and spicy, this traditional biryani from the Sindh region features tender mutton and soft potatoes layered with fragrant basmati rice. The tangy flavor from tomatoes and dried plums makes it truly unique.
For 4 servings
Marinate the Mutton
Prepare the Rice
Fry Onions and Potatoes
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Aromatic and spicy, this traditional biryani from the Sindh region features tender mutton and soft potatoes layered with fragrant basmati rice. The tangy flavor from tomatoes and dried plums makes it truly unique.
This indian recipe takes 150 minutes to prepare and yields 4 servings. At 1179.42 calories per serving with 66.43g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Mutton Masala (Korma)
Layer and 'Dum' Cook the Biryani
Rest and Serve
Replace mutton with bone-in chicken pieces. Reduce the marination time to 2 hours and the cooking time for the chicken masala to 25-30 minutes.
Substitute mutton with a mix of hearty vegetables like carrots, cauliflower, beans, and paneer. Par-boil the vegetables before adding them to the masala and reduce the cooking time accordingly.
Increase the amount of red chili powder and add a teaspoon of black pepper powder to the mutton marinade for an extra kick.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and maintaining overall body function.
Red meat like mutton is rich in heme iron, which is easily absorbed by the body and helps prevent anemia. It also provides essential B-vitamins, particularly B12, which is vital for nerve function and red blood cell formation.
The biryani is flavored with spices like turmeric (containing curcumin) and ginger, which are known for their powerful anti-inflammatory and antioxidant properties, helping to combat oxidative stress in the body.
A single serving of this Sindhi Mutton Biryani (approximately 620g) contains around 850-950 calories. The exact count can vary based on the fat content of the mutton and the amount of oil and ghee used.
Sindhi Mutton Biryani is a rich and indulgent dish, best enjoyed in moderation. It is a good source of protein from mutton and provides energy from carbohydrates. However, it is also high in calories and saturated fats from the red meat and ghee. To make it slightly healthier, you can use leaner cuts of mutton and reduce the amount of oil.
Sindhi Biryani is unique due to its generous use of potatoes, tangy tomatoes, and dried plums (aloo bukhara), which give it a distinct spicy, tangy, and slightly sweet flavor profile. It is also known for its vibrant color and moist texture compared to some other drier biryani varieties.
Yes, you can, but the dried plums are a key ingredient that provides the signature tangy flavor of Sindhi Biryani. If you omit them, the taste will be different. You could add a little extra lemon juice or a teaspoon of tamarind paste to mimic the tanginess.
Mushy rice is usually caused by overcooking it during the initial boiling stage. It's crucial to cook the rice only until it's 70% done. It should still have a firm bite. Soaking the rice for 30 minutes before boiling also helps the grains cook evenly and remain separate.