Sindhi biryani is the proudest export of the Sindh region — historically the area now split between Pakistan's Sindh province and parts of western India's Kutch. After Partition in 1947 millions of Sindhi families migrated to Mumbai, Ahmedabad, and beyond, taking their food with them; today Sindhi biryani is more often eaten in India and the diaspora than in Sindh itself. The recipe shows clear Persian and Mughal roots — Sindh was a stop on the medieval spice trade — but the distinguishing additions came from local kitchens: prunes, dried plums, mint, and an unusually heavy hand with green chilies. Sindhi biryani is the spiciest of the major styles. You'll recognize it by the bright red color (from extra dried red chili and tomato), the visible prunes or sweet plums tucked into the layers, and an aggressive whole-spice presence — bay leaf, black cardamom, cumin, and especially green chili pieces still intact. The rice is long-grain basmati, layered with a yogurt-marinated meat (mutton, chicken, or even fish in some Sindhi variants), and the whole pot is finished with a generous splash of mint chutney before serving. Pair with a cooling raita — you'll need it — and a Sindhi kachumber salad. In the US, look for Sindhi biryani at restaurants run by Sindhi-Hindu families (often labeled 'Sindhi cuisine' or 'Sindhi-Punjabi'), particularly in NJ, the Bay Area, and Houston. A small but devoted following.