Sindhi Biryani

Sindhi Biryani

The traditional Sindhi biryani is full of aroma of green mint, chillies and coriander with all spice. 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.

Ingredients:

1 -1 1/2 kg mutton

4 cups basmati rice (soaked in water for at least 1/2 an hour)

1/2 kg potato (cut into large chunks)

2 cups oil

3 medium onions (sliced)

2 teaspoons garlic paste

2 teaspoons ginger paste

1/2 kg tomato (chopped)

10 -15 prunes

2 teaspoons salt

4 teaspoons red chili powder

10 cloves

8 green cardamoms

10 pieces black pepper

2 teaspoons cumin seeds

2 cinnamon sticks

4 black cardamom pods

2 bay leaves

250 g yogurt

3 teaspoons salt

6 green chilies

2 tablespoons mint leaves

2 tablespoons coriander leaves

1 tablespoon mint leaf (chopped)

3 bay leaves

5 lemons

3 cinnamon sticks

2 black cardamom pods

2 pinches orange food coloring

½ cup milk

Directions:

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. On other side boil the potatoes until they're half cooked.

Now, add green chillies, mint, coriander leaves, and the half boiled potatoes 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 layer. Add food color dissolved in milk, pour on top, fried onions, lemon 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.