Entrees, Rice dishes

Sindhi Biryani

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Sindhi Biryani

5 from 2 votes
Course: MainDifficulty: Medium
Servings

5

servings
Prep time

15

minutes
Cooking time

1

hour 
Calories

320

kcal

Ingredients

  • 1 kg mutton/chicken

  • 1 kg Basmati rice

  • 1/2 kg potato

  • 1/2 kg tomato

  • 250 grm yogurt

  • 1 tsp red chili powder

  • 4 tsp salt

  • 3 onions medium

  • 2 tsp garlic (Lehsan) paste

  • 2 tsp ginger (Adrak)

  • 8 green cardamom (Chhoti Ilaichi)

  • 4 black cardamom (Bari Ilaichi)

  • 10 Cloves (Laung)

  • 10 pcs. black pepper (Kali Mirch)

  • 1 tsp cumin seeds (Zeera)

  • 1 stick cinnamon (Dalchini)

  • 2 bay leaves (Tezpatta)

  • 1/2 cup oil or ghee

  • 6 green chilies

  • 2 tbsp coriander (Dhaniya) leaves

  • 2 tbsp mint (Podina) leaves

  • 1 tbsp Kewra

  • 2 pinch yellow food color

  • 1 tbsp sugar

  • 10 to 15 prunes (Aaloobukharay)

Directions

  • Slice the onion and fry it in oil until it is light brown. Take out half of it and keep aside.
  • Add garlic (Lehsan), ginger (Adrak), salt, chili powder, cloves, cardamoms, black pepper corn. (Kali Mirch), cumin seeds (Zeera), bay leaves, cinnamon, and yogurt to the remaining half.
  • Fry this until the water is dry and then add the meat and fry it again. Add some water and cook on low heat until the meat is tender and the water has evaporated.
  • Peel the potatoes and cut them into large chunks. Boil until they’re half cooked.
  • Soak the rice in water for half an hour. Boil and drain the water off when they’re half done.
  • Add chopped tomatoes, green chilies (whole), mint (Podina), coriander (Dhaniya) leaves, prunes (Aaloobukharay), boiled potatoes and the brown onion kept aside. Add this to the meat.

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