Sindh's Signature · Tangy Layered Rice

Sindhi Biryani

Photo: Miansari66 / Wikimedia Commons · Public domain

Sindhi biryani gets its tang from a few dried plums tucked into the pot — a fruity, sour note that sets it apart from every other regional biryani in Pakistan.

Basmati rice is layered with meat, potatoes, tomatoes, yogurt and a heavy hand of red chili, the layers slow-cooked together so the rice soaks up the tangy, spiced gravy. Sindh's roadside dhabas and city biryani houses ladle it out by the plate with a wedge of lime and raita.

Why it's made this way: It developed as Sindh's own regional take on biryani, marked out by a sourer, spicier gravy and a dried-plum garnish, and it now ranks among the most-eaten dishes anywhere in Pakistan.