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.
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 chillies, chopped
1 cup
fresh yogurt, whipped until smooth
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
2
cinnamon sticks
2
bay leaves
2 tbsp
fresh mint, chopped
2 tbsp
fresh coriander, chopped
1 tsp
saffron, crushed and soaked in warm water
yellow/orange food colouring
water, as needed
oil for frying potatoes
COOKING METHOD
- Marinate the meat in the remaining marinade ingredients for at least 2 hours .
- Deep fry the potato chunks at lower and more preferred to boil for a while first.
- Wash and then soak the rice for about 20-30 minutes.
- Fry the onion in half cup of oil until gets golden.
- Remove a quarter of the fried onions (these will be used later) and leave the rest in the pan. Add the whole spices (cumin, cadamom, pepper, cloves, bay leaves, cinnamon and black pepper).
- Once they sizzle, add the garlic and ginger pastes and stir them in until aromatic.
- Add tomatoes, prunes, turmeric, salt and red chilli powder.
- Stir and cook this down until the tomatoes are completely mushy and all the excess moisture is gone. .
- Add the green chilies and the meat with it's 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.
- Then add about a cup of water (use just half cup water if cooking with chicken as it will cook faster than meat) and cook until the meat is tender and the masala/gravy is nice and thick.
- Now add the fried potatoes and stir them in. Sprinkle the garam masala, then cover and set this aside while you prepare the rice.
- Boil rice in a large separate pot.
- Make Layers of meat masala alongwith the rice,also sprinkle the reserved fried onions, chopped coriander and mint.
- Cover with a tight lid and place on very low heat for about 15 minutes to steam.
- Once done, open and fluff up the biryani gently and Serve with raita and salad.
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 chillies, chopped
1 cup
fresh yogurt, whipped until smooth
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
2
cinnamon sticks
2
bay leaves
2 tbsp
fresh mint, chopped
2 tbsp
fresh coriander, chopped
1 tsp
saffron, crushed and soaked in warm water
yellow/orange food colouring
water, as needed
oil for frying potatoes
COOKING METHOD
- Marinate the meat in the remaining marinade ingredients for at least 2 hours .
- Deep fry the potato chunks at lower and more preferred to boil for a while first.
- Wash and then soak the rice for about 20-30 minutes.
- Fry the onion in half cup of oil until gets golden.
- Remove a quarter of the fried onions (these will be used later) and leave the rest in the pan. Add the whole spices (cumin, cadamom, pepper, cloves, bay leaves, cinnamon and black pepper).
- Once they sizzle, add the garlic and ginger pastes and stir them in until aromatic.
- Add tomatoes, prunes, turmeric, salt and red chilli powder.
- Stir and cook this down until the tomatoes are completely mushy and all the excess moisture is gone. .
- Add the green chilies and the meat with it's 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.
- Then add about a cup of water (use just half cup water if cooking with chicken as it will cook faster than meat) and cook until the meat is tender and the masala/gravy is nice and thick.
- Now add the fried potatoes and stir them in. Sprinkle the garam masala, then cover and set this aside while you prepare the rice.
- Boil rice in a large separate pot.
- Make Layers of meat masala alongwith the rice,also sprinkle the reserved fried onions, chopped coriander and mint.
- Cover with a tight lid and place on very low heat for about 15 minutes to steam.
- Once done, open and fluff up the biryani gently and Serve with raita and salad.