SINDHI BIRYANI RECIPE – LADIES WHO ONLINE

The reason behind my sharing this Sindhi Biryani recipe is the taste. My friends and family love it, so I thought of sharing it with everyone today. I always get requests from my friends to share this recipe, and now here it is!

INGREDIENTS :

1 kg mutton or chicken (I used chicken) 

4 cups basmati rice (soaked in water for at least half an hour)

1⁄2 kg potato (cut into large chunks)

1 1⁄2 cups oil

3 medium onions (sliced)

2 tsp garlic paste (Lehsan)

2 tsp ginger (Adrak)

1⁄2 kg tomatoes (chopped)

10 -15 prunes (Aaloobukharay) optional 

2 tsp salt

1 tbsp red chili powder

1 tbsp garam masala 

1 tbsp Cumin powder 

1 tbsp Coriander powder 

One teaspoon rose water and Kewra water

NOTE: Marinate meat with salt, two tbsp of curd, red chili powder, cumin powder, coriander powder, and garam masala (1 tbsp for all powders). Then add a handful of coriander and mint leaves, ginger, and garlic paste (1 for tbsp each). Keep for half an hour. 

4 to 6 cloves (Laung)

4 to 6 green cardamoms (Chhoti Ilaichi)

4 to 6 pieces black pepper (Kali Mirch)

2 teaspoons cumin seeds (Zeera)

2 cinnamon sticks (Dalchini)

4 black cardamom pods (Bari Ilaichi)

2 bay leaves (Tez Patta)

250 g yogurt

2 tbsp coriander leaves (Dhaniya)

2 tbsp mint leaves (Podina)

3 tsp salt

3 bay leaves

3 cinnamon sticks

2 black cardamom pods

2 pinches of saffron food coloring

1 tbsp mint leaf (chopped)

4 big sliced onions (birista) 

Method:

Slice the onion and fry it in oil until it is light brown.

Add the following ingredients all together: garlic (Lehsan), ginger (Adrak), tomatoes, prunes (Aaloobukharay), salt, red chili powder, cloves, cardamoms, black pepper, (Kali Mirch), cumin seeds (Zeera), cinnamon, black cardamom pods, bay leaves, cumin powder, garam masala, and coriander powder. 

Fry this until the tomatoes are tender and the water is dry.

Next, add your meat, yogurt, and water (if desired). Cook on medium heat until the meat is tender and the water has evaporated.

On a separate pot, boil or fry the potatoes until they’re half cooked. 

Now, add mint, coriander leaves, and the half-boiled potatoes to the meat. Simmer for 2-3 minutes. Your meat gravy is finished.

Next, boil the rice with salt, bay leaves, cinnamon sticks, black cardamom, rose water, and Kewra water, Then drain the water when the rice is half cooked.

Layer the gravy with the rice in a pot (start with a first coat), then sprinkle the food coloring, fried onions, and chopped mint leaves on top of the last layer with birista. 

Close the lid tightly, making sure no steam passes out of the pot. Cook on low heat until the rice is done.

Gently mix it before serving. Serve with Raita.