Good Biryani is a joy to eat and a true indulgence and if you are into food you must have this delicious Sindhi Lamb Biryani with Potatoes and Dried Sour Plums (Alo Bukhara) recipe in your repertoire…!
I made this over the weekend while Instagraming a live video along the way!🤓….. I know…I know, what you gonna say to yourself, “ah I do NOT do Instagram,” trust me, I was on the same track probably a year ago. I thought the app was too complicated for me….. and I didn’t think I’d ever figure out the ins and outs of the Instagram, but then it clicked and I got the hang of it… now I love it! If you’re an Instagramer, my username for food Instagram is “sadisfoodbytes” and for Art it is “sadiscraft” 😍 look me up!
To cook a Biryani, you start by frying up some chopped onions and spices. It’s just like you’d make a classic curry, then the lamb goes in followed by the veggies and the yogurt for some creamy goodness finally the layers of rice and the curry to get this dish all together…easy peasy lemon squeezy!….aaaalright😅..you got me… it is not a quick dish and certainly not the one you cook on an auto pilot but a dish which is truly elegant and delicious… a dish which is wonderful enough to be associated with culture, tradition, family times, nostalgia, memories … and special occasions…happy or sad.
Here is a step by step cooking video and a printable recipe card for you to master this Sindhi Biryani!
- 300 g lamb shoulder diced
- 3 tbsp olive oil cooking
- 1 onion diced
- 1 inch fresh ginger grated
- 3-4 cloves fresh garlic grated
- 1 tsp garam masala or five spice mix
- 4 cloves
- 2-3 bay leaf
- 1 star anise
- 2 cinnamon stick
- 3-4 cardamom pods crushed
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp ground coriander
- 1/2 tsp pepper corn
- 6-7 dried sour plums Alo bukhara washed
- 250 g plum tomato
- 2 tbsp yogurt
- 1 fresh tomatoes cut into slices
- handful fresh coriander and mint leaves
- 11/2 cup basmati rice I used Tilda
- 2 medium potatoes big pieces
- 3 medium carrots diced
- 1 cup peas
- 1/4 cup milk
- 1/4 tsp saffron
- 2 tbsp kewra water
- 1 pinch orange food colour
- 1/2 lemon thin sliced
- salt and pepper to taste
- handful pomegranate seeds to garnish (optional)
Put 2 1/2 tbsp oil in a heavy-based pan on a medium heat. Add 1/2 onions and stir fry for couple of minutes. Add bay leaf, 1/4 tsp peppercorns, cloves, cardamom pods, star anise and cinnamon stick. Stir a few times.
Now add the meat, gram masala, paprika, garlic, ginger, plum tomatoes sour plums salt and yogurt. Stir fry the meat for about five minutes, or until it is lightly browned. Now add 2-3 cups of water. Stir, cover and cook, over a medium-high heat, for about 35-40 minutes, or until the meat is tender and most of the water evaporated.
Reduce the heat to low and add the potatoes, carrots and peas. cook for 8-10 minutes or until potatoes are nearly done, add a splash of water if required.
By the time potatoes are almost done, the curry should be thick, all the water should be evaporated and oil should be oozing out...Now add tomato sliced, green chillies, coriander and mint leaves, and bring to a simmer for few minutes, reducing the heat to lowest.(see video)
While the curry is getting thick, taste for seasoning. ..Now place a deep pan with 8 glasses of water to boil on high heat, with 2-3 tbsp salt, cinnamon, bay leaf cloves and black peppercorn.
When the water is boiling rapidly, Set a colander in the sink.
Add rice to the boiling water, stir to separate the grains and cook for 5-8 minutes until rice are 80% done (see video). Drain quickly and leave in the colander.
Fry the remaining onion in a frying pan with a splash of oil to golden brown, set aside.
Place few saffron strings in a cup, add warm milk and kewra water. set aside
On the same rice pot add a layer of drained Rice and spoon half of the meat and veg mixture over the rice, add another layer of rice on top. Splash the saffron milk over. Spread the remaining meat and veg mixture and topped it with the last layer of rice. (see video)
Sprinkle the food colour on the top layer, add the fried onions and the oil with lemon slices.
Cover tightly with the lid and put it back on the stove, at the lowest heat setting for 30–40 mins or until the rice is cooked through. Mix very gently with a slotted spoon before serving. avoid removing the lid in between as rice need to cook in the steam.
Garnish with fresh coriander and pomegranate seeds. Serve it hot with Raita.
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