The talented cooks from the province of Sindh are known for their delicious and aromatic food, their reputation for making hot dishes goes back to the tenth century, and therefore it isn’t surprising that the Sindhi biryani hailing from the province of Sindh is believed to be the most picante out there.
Instead of the regular Biryani, Sindhi Biryani is more spicy, zesty and tasty. This Sindhi biryani recipe is a mesmerizing creation of layers of perfectly cooked chicken curry, scenic rice and a fresh mix of tomato, herbs and chilli, all adorned with nuts and onion rings.
The prickly flavor of spice complimented with the sporadic tastes of sweet plum made the Sindhi Biryani feel like a surprise party in the mouth.
While in most of the biryanis, the yogurt used is sweet, the Sindhi Biryani needs the yogurt to be khatta (sour), with the red and green chilies, and whole garam masala used vigorously.
The cooking method of Sindhi Biryani too, is somewhat distinctive from other regional biryanis and there is no use of rose or kewra water, as is usual in most mughlai dishes.
