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8–10
Easy
2 hr
Published 2016
Sindhi biryani is by far the most aromatic and spicy biryani in this book, though the addition of potatoes, sour dried plums and dried pomegranate takes the edge off. This dish should take centre stage on the celebratory dining table, and while the ingredients list is long and it must be cooked with dedication, it’s such a wonderful and worthwhile dish to make for a special occasion. Traditionally the rice and curry is layered twice, but I find that once is enough.