Name: Sindhi mutton biryani (With sour plums and dried pomegranate)
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: Serves 8–10
Cuisine: Pakistani
Ingredients: 1 tbsp ground anardana (dried pomegranate); 1 tsp ground turmeric; 2 tsp each of grated ginger and crushed garlic; 1 tbsp kewra (screwpine water) or rose water; 1 piece of mace; 4 medium red onions, finely chopped; 1 tsp aniseed or fennel seeds; 2 star anise; 2 tsp each of coriander (cilantro) seeds and black cumin (or cumin) seeds; 1 cinnamon stick; 2 bay leaves; 6 green cardamom pods; 2 black cardamom pods; 3–4 large potatoes, peeled and cut into thick chunks; 50 ml/2 fl oz/scant ¼ cup vegetable oil; 5 tomatoes, roughly chopped; 2 large pinches of saffron threads; 1 tbsp ghee; 350 g/12 oz/1¾ cups basmati rice; 10–15 dried plums (aloo bukharas); salt, to taste; 2 green chillies chopped; 200 g/7 oz/scant 1 cup Greek yogurt; 1 kg/2¼ lb mutton leg, cut into chunks, with bone; 1 lemons, cut into slices; a few mint leaves

Preparation info

Serves
8–10

Difficulty
Easy
Ready in
2 hr

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

Sindhi biryani is by far the most aromatic and spicy biryani in this book, though the addition of potatoes, sour dried plums and dried pomegranate takes the edge off. This dish should take centre stage on the celebratory dining table, and while the ingredients list is long and it must be cooked with dedication, it’s such a wonderful and worthwhile dish to make for a special occasion. Traditionally the rice and curry is layered twice, but I find that once is enough.