Sindhi Biryani

Ingredients

• •Basmati rice
• •Mutton
• •Yogurt
• •Potatoes
• •Dried plums
• •Green chilies
• •Fried onions
• •Biryani masala

Steps

1. 1Marinate cubed mutton in a mixture of thick yogurt, ginger-garlic paste, red chili powder, and a blend of whole biryani spices, then set it aside for at least an hour.
2. 2In a heavy-bottomed pot, fry sliced onions until deep golden and crisp, then remove half for garnish and cook the marinated meat in the remaining oil until it browns and releases its juices.
3. 3Add chopped tomatoes, green chilies, and quartered potatoes to the meat, cooking everything down into a thick, well-spiced masala base.
4. 4Stir in a handful of dried plums and fresh coriander and mint leaves, which give Sindhi biryani its distinctive tangy, herby edge, then simmer until the potatoes are nearly tender.
5. 5Meanwhile, parboil basmati rice with whole spices in salted water until it is about seventy percent cooked, then drain it well.
6. 6Layer the rice over the meat masala in stages, scattering fried onions, more herbs, and a splash of saffron milk between each layer.
7. 7Cover the pot tightly, first with foil and then a lid, and cook on very low heat so the rice finishes steaming in the fragrant vapor from the meat below.
8. 8Once the dum is complete, gently fold the layers together just before serving so every spoonful carries rice, meat, and potato.