Sindhi Biryani


Sindhi Biryani is one of the mos popular type of biryani in town after Bombay Biryani and Karachi Biryani & I like it the most as it is not very spicy and it is very aromatic. It is a special delicacy of Sindh Province, Pakistan and one of the popular dish in Pakistani home cooking as well ……. Try and fall in love with it ..

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 4 cups basmati rice
  • 2 kgs mutton chops
  • 4 big potatoes cut into thick wedges
  • 6 onions
  • 2 cups water
  • 4 tomatoes
  • 250 gms yogurt
  • 4 bayleaves
  • 8 big cardamoms
  • 2 green cardamoms
  • 1 tbspn peppercorns
  • 1 tspn cloves
  • 2 tbspns crushed ginger
  • 1 tbspn crushed garlic
  • Salt to taste
  • 2 tbspns red chilli flakes
  • 1 tspn cumin seeds
  • Some mace and nutmeg
  • 8 dried plums soaked in warm water for 5 mins
  • 2 tbspns kewra essence
  • 1 bunch coriander chopped
  • 1 bunch mint leaves chopped
  • 4 pieces cinnamon
  • 1 tbspn heap full of garam masala
  • 3 lemons (cut into slices)
  • Some yellow food color
  • 1 cup oil

Procedure:

-Heat a cup of oil and fry onion until they are really golden and crunchy.

-Take them out in a plate for later use. ( reserve ¼ onion = 2 onions for later use)

-Turn off the flame and add all the spices except garam masala in the hot oil and let it splatter. Now add garlic and ginger and mix. Turn on the flame again and add meat.

-Stir fry meat and add salt.

-When the meat begins to get grey and a bit cooked add water and give it a boil.

-Meanwhile crush the larger portion of onion in mortar and pestle and mix the paste with yogurt. Mix in half of the chopped coriander and mint leaves and garam masala powder and add this to the boiling meat and let it cook on low heat for 30 – 35 minutes or pressure cook for 2 whistles and then add potatoes and cook on medium – high heat covered until the water evaporates, potatoes are tender and masala is formed. Now add soaked dried plums and mix.

-Boil rice to 3/4th strength and discard the starchy water or you can do what I do. Cook rice in rice cooker (very easy method).

-Now in a separate deep cooking pot lay a layer of rice then some sliced tomatoes, then half of the meat curry then some lemon slices some chopped coriander and mint leaves and then repeat the whole order of layering again putting coriander, mint and green chillies on the top. Drizzle some kewra essence and ome yellow food colour and cook covered on low heat for 5 minutes (if you have cooked rice in a rice cooker) and for 15 minutes (if rice are boiled in a vessel to 3/4th strength).

-Now gently mix the rice and curry layers and dish out.

-Garnish with some crunchy golden fried onion and serve hot.

Ayesha's Kitchen

Ayesha’s Kitchen

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