How To Make Sindhi Biryani

How To Make Sindhi Biryani

Today I will tell you a Great Sindhi Biryani​ you can easily make this recipe at home. I am going to discuss this recipe in a step by step full detail. You will able to make Sindhi Biryani​ at home very easily.

I actually test this Sindhi Biryani​ at home, you can,t believe that it is very delicious and tasty. Let,s go together and Sindhi Biryani​ Minestrone in your home. I am telling you all about Sindhi Biryani​ full ingredients and Method. I am sure that Sindhi Biryani ​increases your love with your family and relation. Sindhi Biryani has got to be one of the most flavourful biryani versions and is extremely favorite Pakistan, India and all over the world.  

Ingredients for Meat Marinade

  • 1 kg mutton/goat, cut into big pieces (or one chicken cut into
  • 8 pieces)
  • 1/4 cup yogurt
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 2 tbsp oil
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1 green chili, chopped
  • 1 tsp salt

Ingredients

  • 5 cups long grain basmati rice
  • 1/2 cup oil
  • 6 medium onions, sliced
  • 4 medium tomatoes, finely chopped
  • 4 medium potatoes, peeled and cut into chunks
  • 10 dried prunes, soaked in warm water for 5 minutes
  • 2-4 green chilies, chopped
  • Now add 1 cup fresh yogurt
  • 2 tsp garlic paste
  • 2 tsp ginger paste
  • 1 tsp salt, or to taste
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 4 cloves
  • 2 green cardamom pods
  • 2 black cardamom pods
  • 5 whole black pepper
  • 2 tsp cumin seeds
  • add 2 cinnamon sticks
  • and add 2 bay leaves
  • 2 tbsp fresh mint, chopped
  • or add 2 tbsp fresh coriander, chopped
  • 1 tsp saffron, crushed and soaked in warm water
  • yellow/orange food coloring
  • water, as needed
  • oil for frying potatoes

Step-by-Step Cooking Method

  • Marinate the meat in the remaining marinade ingredients for at least 1-2 hours or preferably refrigerate fall night. This helps tenderize the meat and builds flavor. Now Remove the meat half an hour before you begin cooking to bring it to your room temperature.
  •  Fry the potato chunks on medium heat until a knife pierced through the center of each potato piece yields too easily. Drain and set aside you may opt to medium boil the potatoes if you like, but I find they hold their shape a too lot better fried.
  • Wash and then soak the rice for about 30-35 minutes.
  • Heat the half cup of oil in a  medium pan and then fry the onion slices until lightly golden. Remove a quarter of the fried onions these will be used later and leave the rest in the medium pan. Now Add all the whole spices cumin, cardamom, pepper, cloves, bay leaves, cinnamon, and black pepper. Once they sizzle, add the garlic and stir them in until aromatic. Now add tomatoes, prunes, turmeric, salt, and red chili or Red chili powder.
  • Stir and cook this down until the tomatoes are fully mushy and all the excess moisture is gone. You will notice that the oil begins to get released from the sides. Add green chilies and the meat with its marinade. Allow the meat to cook in the tomato mixture for a few minutes, then add the whipped yogurt plus the saffron mixture and mix well. Now add about a cup of water use only half cup water if cooking with chicken as it will cook too faster than meat and cook until the meat is tender and the masala/gravy is nice and thick. I simply do this in a pressure cooker when working with the mutton/goat, takes less time. But you can do it in a medium pan, just keep adjusting the water until the meat is completely cooked. Now add the fried potatoes and stir them in. Sprinkle the masala, Now fully cover and set this aside while you prepare the rice.
  • Bring a medium pot of water to the medium bowl, add about 3 tbsp salt to it and 3 tbsp oil plus a few whole spices (two pieces each of cardamom, cinnamon sticks, cloves). Then drain the rice and add it in. It should be about three-quarters of the way cooked. This should take about 10minutes or less. Drain the water off.
  • Layer the meat masala with the rice, remembering to sprinkle the reserved onions, chopped coriander, and mint and some food coloring over the rice in between the layers. Cover with a tight lid and place on low heat for about 20 minutes to steam. Serve with a tomato and some cool mint and cucumber raita to counter the spices.

Enjoy! 🙂

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