Originating from the province of Sindh which is now found in Pakistan, a Sindhi Lamb Biryani is an aromatic Biryani which differs in many ways from other Biryanis. It often (but not always!) lays its hand light on the heat and emphasises on the crisp flavours of mint, lemon and coriander and has a pronounced tang thanks to the dried plums.
What also sets a Sindhi Biryani apart from others is that it uses potatoes and dried plums in the masala – other kinds of Biryani don’t necessarily require either of these.
The most traditional of Sindhi Biryani recipes also use dried fruits and nuts in the garnish.
Also Read: Oxtail and White Sweet Potato Stew Recipe