The Chronicle
From the Sindh province of Pakistan. This is one of the most aromatic and spicy biriyanis, known for its use of sour yogurt, dried plums (aloo bukhara), and fresh mint/coriander in generous amounts.
Master Recipe
1. Fry onions and cook chicken/mutton with ginger-garlic and tomatoes.\n2. Add yogurt, dried plums, and Sindhi spice mix.\n3. Layer with par-boiled sella rice.\n4. Add plenty of green chilies, mint, and lemon slices between layers.\n5. Dum cook.
Where to Eat
Student Biryani
Saddar, Karachi, Pakistan
Allah Wala Biryani
PECHS, Karachi, Pakistan
Ghousia Nalli Biryani
Liaquatabad, Karachi, Pakistan
Farhan Biryani
Gulistan-e-Johar, Karachi
Karachi Foods
North Nazimabad, Karachi