Sindhi mutton biryani

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 1 kg - mutton, boneless
  • 4 cups - rice
  • 4 whole green chillies
  • 3 potatoes, peeled and cubed
  • 3 onions, finely chopped
  • 2 tomatoes
  • 2 tbsp - ginger-garlic paste
  • 2 tbsp - chilli powder
  • Chopped coriander leaves
  • 6 cloves
  • 4 cardamoms
  • 2 cinnamon sticks
  • Peppercorns to taste
  • 1 cup - yoghurt8-10 dry plums, softened by soaking in water
  • 1 tsp garam masala powder
  • Strands of saffron, soaked in milk or water
  • 1 tsp - vinegar
  • Salt to taste4-5 tbsp - oil or butter

How to Make Sindhi mutton biryani

  • Heat oil or butter in a pan; add cinnamon, cloves, cardamoms, peppercorns and fry.
  • Then add the onions and fry until golden.
  • Add green chillies, ginger-garlic paste and fry for 1 min.
  • Add mutton pieces and fry until it is lightly brown.
  • Add salt, chilli powder, little water and fry the masala.
  • Add beaten yoghurt, cover the pan and cook on medium flame.
  • After a few minutes, add 1-2 cups of water to cook mutton until 3/4 tender.
  • Add potatoes, plums, tomatoes and cook for 10 mins, (until the potatoes are cooked).
  • Add garam masala powder, mix well and remove from fire.
  • Cook till 3/4 done, with little vinegar and salt.
  • Heat a large heavy-bottomed pan and put little oil from gravy in pan.
  • Add half the rice, cover with mutton pieces and with gravy, add chopped coriander leaves and then with remaining rice.
  • Sprinkle saffron water on top.
  • Cover the pan tightly with some weight on top and then keep the pan on medium flame. Cool for 10-15 mins.