To me, it seems like a futile exercise to indulge in the whole ‘which biryani is best’ debate. Each biryani is so distinct; how do you even zero in on the correct ‘parameters’ to adjudge the best among them all? Take, for instance, the Hyderabadi Biryani where the rice and meat are cooked together, making the biryani one wholesome, spicy unit. Then there is Lucknawi biryani, where the meat is cooked before being added to rice, further suffused with kewra and saffron for an aromatic touch. The inclusion of potatoes and boiled eggs in Kolkata Biryani puzzles many, but you understand the magic of the combination only when you try it. Another biryani variant famous for inclusions beyond meat, rice, and spices is the delicious Sindhi Biryani.

Sindh is one of the biggest provinces of Pakistan, with a history that goes back thousands of years. In undivided India too, Sindh was one of the biggest commercial and cultural centres. Sindhi cuisine is loved and celebrated both in Pakistan and in India. Sindhi Kadhi, Dal Pakwan, Aloo Tuk, Koki-Papad and Sai Bhaji are a few of the famous Sindhi delicacies that come to our mind each time we think of a quintessential Sindhi spread, but the region is also the birthplace of one of the yummiest biryanis we have ever had- The Sindhi Biryani. 

Owing to its proximity to Afghanistan and Punjab, meat has been a prevalent part of Sindh’s cuisine, even though it has given us some of the most lip-smacking vegetarian delights, some of which are mentioned above. One of the reasons we adore the Biryani is its appearance; it is possibly one of the most colourful biryanis we have had. Cut tomatoes are often used to bring in a nice pop of red against the yellowed rice and slit green chillies.


Forget Potatoes, Even Plums Find Dedicated Spot In This Meaty Biryani

But the fascinating quality about the biryani has to be its biryani masala, which is replete with rustic masalas of all kinds such as coriander seeds, cumin seeds, fennel seeds, red chillies, nutmeg, cardamom, star anise, cloves, cinnamon, peppercorns, red chilli powder and turmeric. Besides these powdered and whole spices, the Biryani is also comprised of plums and potatoes. Also known as alu Bukhara in Hindi, plums add a lovely tarty flavour to the biryani, while potatoes help ground it. While it is thought to tell when and how these ingredients made way to the biryani, potatoes were only introduced to India in the 16th century, but today, they have become a fashionable fixture of the biryani. 

The preparation of the biryani is simple, and it starts with the marinating of chicken. Make sure you marinate for at least an hour for all the spices and herbs to seep in. Cook them in hot gravy and then layer it with rice, tomatoes, chillies, etc. and cook it, dum-style. 

It sounds like you are salivating already. So without further ado, here is a recipe of Sindhi Biryani you should try right away. So let us know if you found it appealing.