![sindhi biryani shan recipe sindhi biryani shan recipe](https://img-global.cpcdn.com/recipes/8d35fa2902672824/751x532cq70/sindhi-biryani-recipe-main-photo.jpg)
The method of layering (if done correctly) yields a fluffy biryani with a crispy bottom almost reminiscent of the crispy rice in a tahdig. The potatoes, fresh coriander and fresh chillies in the layering bring this dish to life. The sweet caramelised onions and plums meld into the sour tomatoes and the rich yoghurt. The overarching flavour of this dish is the floral notes of the star anise, black cardamom, green cardamom along with the heat of the garam masala. The cornerstones of a Sindhi biryani are, sella (parboiled) basmati rice, aloo bukhara, chicken, khatta (sour) curd, a lot of tomatoes and chillies. This biryani is believed to have evolved from the Awadhi style of biryani. The Sindhi version of biryani, originating from the Sindh region of Pakistan is recognised by its spicy, sour and sweet taste. While Sindhis are infamous for their dal pakwan and koki, very few are aware of our ability to whip up a mean biryani.
![sindhi biryani shan recipe sindhi biryani shan recipe](https://m.media-amazon.com/images/I/61oZZ+5+4xS._SL1000_.jpg)
It is one of those dishes that adapts to different settings - a high-brow affair with a heavy price tag at a wedding, or dressed down with a bottle of Thums Up at a roadside establishment, both uncompromising in flavour. Perfected in the Mughal kitchens, this delicacy has evolved into several iterations, making it a staple in our country. A Sindhi biryani is unique in its collection of ingredients - dried plums, sweet caramelised onions, rich yogurt, sour tomato, fresh chillies, potatoes, nutmeg and mace, as it is in flavour - spicy, sweet and sour.īiryani is believed to have originated in Persia and brought to India by the Mughals.