About Me

My photo
Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Wednesday, May 22, 2013

Sindhi Biryani

Sindhi biryani is a special meat and rice biryani dish originating from the Sindh province of Pakistan. Owing to its popularity, it forms one of the most consumed dishes of Pakistani cuisine and Sindhi cuisine.


1/2-3/4 kg mutton
2 1/2 cups basmati rice (soaked in water for atleast 1/2 an hour)
3/4 cup oil
1 1/2 medium onions (sliced)
1 teaspoon garlic paste
1 teaspoon ginger
1/4 kg tomato (chopped)
5 -7 1/2 prunes (Aaloobukharay)
1 teaspoon salt
2 teaspoons red chili powder
5 cloves
4 green cardamoms
5 pieces black pepper
1 teaspoon cumin seeds
1 cinnamon sticks
2 black cardamom pods (Bari Ilaichi)
1 bay leaves
0.28 lb yogurt
3 green chilies
1 tablespoon coriander leaves
1 tablespoon mint leaves
1 1/2 teaspoons salt
1 1/2 bay leaves
1 1/2 cinnamon sticks
1 black cardamom pods
1 pinch orange food coloring
1/2 tablespoon mint leaf (chopped)


Slice the onion and fry it in oil until it is light brown. Take out 1/4 of it and keep aside.
Add Garlic, Ginger , tomatoes, prunes , salt, red chili powder, cloves, cardamoms, Black Pepper,  Cumin Seeds , cinnamon, black cardamom pods and bay leaves to the remaining fried onions.
Fry this until the tomatoes are tender and the water is dry.
Then add meat, yogurt and water (if desired) and cook on medium heat until the meat is tender and the water has evaporated.
Now, add green chillies, mint, coriander leaves, to the meat. Simmer for 2-3 minutes. Your meat curry is done.
Boil the rice with salt, bay leaves, cinnamon sticks and black cardamom and drain the water off when the rice is half done.
Layer the curry with the rice in a pot in one on one layers. Sprinkle the food color, fried onions, and chopped mint leaves on top of the last layer.
Close the lid tightly making sure no steam passes out of the pot and cook on low heat until the rice is done.
Gently mix it before serving.
Serve with Raita.

No comments: