Last Updated on 2 months by Neha Deshmukh

Sindhi Biryani Recipe – Authentic Vegetable & Rice Dum Recipe

Introduction

Oh, biryani. Just the word conjures up images of fragrant rice, tender vegetables, and a symphony of spices, doesn’t it? Today, I’m sharing a recipe that’s incredibly close to my heart – Sindhi Biryani. It’s a little different from the more commonly known biryanis, with its unique blend of spices and a distinct flavour profile. I first made this for a family gathering, and it was an instant hit! It’s a bit of a labour of love, but trust me, the end result is so worth it. Let’s get cooking!

Why You’ll Love This Recipe

This Sindhi Biryani isn’t just a meal; it’s an experience. It’s packed with flavour, beautifully aromatic, and surprisingly comforting. It’s perfect for special occasions, festive gatherings, or even just a weekend when you want to treat yourself to something truly delicious. Plus, it’s a fantastic way to explore the diverse culinary landscape of India.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 1 cup Basmati rice
• 6 cups Water
• 1 each Whole garam masala (cinnamon, cloves, cardamom, bayleaf, black stone flower)
• Salt as needed
• 1 cup Mixed vegetables (sauteed in butter)
• 2 nos Ripe tomatoes
• 2 nos Green chillies
• 3 tbsp Ghee or cooking oil
• 1 no Big onion (sliced)
• 1 tbsp Ginger & Garlic Paste
• 1.5-2 tbsp Sindhi Biryani Masala Powder
• ¼ cup Curd
• ¼ cup Milk
• 2 tbsp Mustard oil

Ingredient Notes

Let’s talk ingredients – a few tips to ensure your biryani turns out just right!

Basmati Rice – Choosing the Right Grain

Basmati rice is key here. Look for aged basmati – it’s longer, fluffier, and has a more pronounced aroma. I prefer the extra-long grain variety. Around 200g of rice is perfect for this recipe.

Whole Garam Masala – The Aromatic Foundation

Don’t skimp on the whole garam masala! The combination of cinnamon, cloves, cardamom, bayleaf, and especially the black stone flower (kali phool) is what gives Sindhi Biryani its signature fragrance. You can find these at most Indian grocery stores.

Sindhi Biryani Masala Powder – Regional Spice Blend

This is the heart and soul of the dish. You can find pre-made Sindhi Biryani Masala powder, or make your own if you’re feeling adventurous! It usually contains a blend of coriander, cumin, red chilli, turmeric, and other aromatic spices.

Mustard Oil – A Traditional Touch

Mustard oil adds a unique pungency that’s characteristic of Sindhi cuisine. It might seem a little strong at first, but it mellows out during cooking and adds a wonderful depth of flavour.

Vegetable Variations – Regional & Seasonal Options

Traditionally, this biryani uses a mix of seasonal vegetables. I like to use potatoes, carrots, peas, and beans. But feel free to experiment! Cauliflower, green beans, or even mushrooms would work beautifully.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Prep the Rice: Wash and soak the basmati rice in water for about 30 minutes. This helps it cook evenly and become nice and fluffy. While the rice soaks, chop your vegetables and grind the tomatoes with green chillies into a smooth paste.
2. Sauté the Veggies: In a pressure cooker, heat a little butter and sauté the mixed vegetables until they’re lightly browned. Add water and cook for one whistle. This pre-cooking ensures the vegetables are tender in the final biryani.
3. Parboil the Rice: In a large pot, bring 6 cups of water to a boil with a whole garam masala. Add the soaked rice and cook for 5-6 minutes, until it’s about 80% done. Drain the excess water and set aside.
4. Build the Masala Base: Heat ghee or oil in a heavy-bottomed kadai (a wide, deep pan). Add the whole garam masala and let it sizzle for a few seconds. Then, add the sliced onions and cook until they turn translucent.
5. Add Aromatics & Tomato Paste: Add the ginger-garlic paste and sauté until the raw smell disappears. Stir in the tomato-chili paste and cook until the oil starts to separate from the masala. This is a crucial step – it builds the flavour base.
6. Combine Veggies & Spices: Mix in the cooked vegetables, turmeric powder, and Sindhi Biryani Masala powder. Sauté for about a minute to let the flavours meld together.
7. Layer & Dum: Now for the fun part! Layer the parboiled rice over the masala. Pour the saffron-infused milk evenly over the rice. Garnish with fresh mint and coriander leaves.
8. Seal & Cook: Seal the kadai tightly with a lid (you can use dough to seal it if you want to be extra sure!). Cook on low flame (dum) for 20-25 minutes. This slow cooking process is what makes the biryani so incredibly flavourful.
9. Fluff & Serve: Once cooked, gently fluff the rice with a fork before serving.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Sindhi Biryani:

Achieving the Perfect Dum (Slow Cooking)

The ‘dum’ is crucial. A heavy-bottomed kadai is best, and ensuring a tight seal is essential to trap the steam and cook the biryani evenly.

Rice Texture – Avoiding Stickiness

Don’t overcook the rice during the parboiling stage. It should be about 80% done, as it will continue to cook during the dum process.

Spice Level Adjustment

Adjust the amount of green chillies and Sindhi Biryani Masala powder to suit your spice preference.

Vegetable Preparation – Ensuring Even Cooking

Pre-cooking the vegetables ensures they’re tender and don’t remain crunchy in the final biryani.

Variations

Vegan Sindhi Biryani

Simply substitute the ghee with a plant-based oil and omit the curd.

Gluten-Free Sindhi Biryani

This recipe is naturally gluten-free! Just double-check the ingredients in your Sindhi Biryani Masala powder to ensure it doesn’t contain any gluten-based additives.

Spice Level – Mild, Medium, Hot

My family prefers a medium spice level, but feel free to adjust the amount of green chillies and red chilli powder in the masala to your liking.

Festival Adaptations – Celebrating with Sindhi Biryani

This biryani is a staple during festive occasions in Sindhi households. It’s often served with a variety of side dishes and sweets.

Serving Suggestions

Raita Pairings

A cooling raita is the perfect accompaniment to Sindhi Biryani. I love a simple cucumber raita or a boondi raita.

Salad Accompaniments

A fresh salad with sliced onions, tomatoes, and cucumbers adds a refreshing contrast to the rich biryani.

Traditional Sindhi Side Dishes

For a truly authentic experience, serve with Sindhi Dal and a side of papadums.

Storage Instructions

Refrigerating Leftovers

Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days.

Freezing for Later

Biryani freezes beautifully! Store in an airtight container for up to 2 months.

Reheating Instructions

Reheat gently in a microwave or on the stovetop, adding a splash of water to prevent it from drying out.

FAQs

What is the significance of the black stone flower (kali phool) in Sindhi Biryani?

The black stone flower adds a unique smoky aroma and flavour that’s characteristic of Sindhi Biryani. It’s considered an essential ingredient.

Can I use a regular pressure cooker instead of a kadai for dum cooking?

While a kadai is preferred for even heat distribution, you can use a heavy-bottomed pressure cooker. Just be sure to remove the whistle and seal the lid tightly.

What vegetables are traditionally used in Sindhi Biryani?

Potatoes, carrots, peas, and beans are commonly used, but you can experiment with seasonal vegetables.

How can I adjust the spice level of this biryani?

Reduce the amount of green chillies and red chilli powder in the Sindhi Biryani Masala powder.

What is the role of mustard oil in Sindhi Biryani, and can I substitute it?

Mustard oil adds a unique pungency. If you can’t find it, you can substitute it with vegetable oil, but the flavour won’t be quite the same.

Can I make this biryani ahead of time?

You can prepare the masala base and parboil the rice ahead of time. Assemble and cook the biryani just before serving for the best results.