Sindhi Biryani

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Sindhi Biryani

The first time I ever heard of Sindhi Biryani was while watching the programme 'Food Safari' on TV. I have been looking forward to make this Biryani for a long time, and what betteroccasionthan for Lunch on New Years' Day. As soon as I was finished with taking pictures, J asked me to serve it immediately as hecouldn'twait till lunchtime. I was glad that the look of it triggered his appetite. Being winters, we decided to devour the Biryani in our lawn, basking in the sun. This was a welcome change from the usual routiene. As usual, I had served with with Mirchi ka Salan, which is a must have whenever Biryani is prepared. So yet another lunch passed by with "Tummy bhi khush mommy bhi Khush", which means Tummy is Happy and so is Mommy :-)

Sindhi Biryani

SindhiBiryani

Source: Food Safari

Ingredients

Meat (Chicken/Mutton) 1 kg
Basmati rice 500 gms
Curd 100 gms
Medium tomatoes cut into thin 3 wedges
Vegetable oil
Medium potatoes boiled and cut in  half 3 (I quartered them)
Onions thinly sliced, medium 3
Ginger paste 3 tablespoons
Garlic paste 1 tablespoon
Cloves 10
Green cardamom 5-6 (plus 8 to cook rice)
Cinnamon quills 4-5
Chilli powder 1 tablespoon
Turmeric ½ tablespoon
Paprika ½ tablespoon
Bay leaves 5
Coriander powder 1 tablespoon
Cumin powder heaped 2 teaspoons
Cumin seeds  2 teaspoons
Dried plums  8 to 10 (Optional)
Salt 1 tablespoon
Peppercorns, ground 8 -10
Black cardamom 2-3 pods
Green chillies whole (plus1 finely sliced) 3
Coriander chopped 1 bunch
Mint chopped 1 bunch
Slivered almonds  25 gms
Sultanas  25 gms
Slivered almonds  25 gms
Walnuts  25 gms
Cashew nuts fried till golden brown  25 gms
Fried onion rings, to garnish

Steps

  1. Combine tomatoes, mint, coriander, sliced green chilli and keep aside. Fry onions in a little vegetable oil until golden brown and translucent. Add meat and stir for a few minutes. Add ginger and garlic. Add curd, dried plums and all dried spices except saffron, mixing well to combine. Add 1 cup water, whole green chillies and salt. Cover and simmer for 45 minutes. Add 1/3 of the tomato mixture to the meat mixture. Cover and cook for a further 5 to 10 minutes.
  2. Soak rice for half an hour, drain and cook in boiling water with extra green cardamom pods. Drain when cooked and split into two lots. Add saffron to one half of the rice and stir through to distribute saffron evenly.
  3. On a large serving platter, spoon out half of the plain rice and top with the meat curry. Spoon over half the saffron rice and sprinkle with half the remaining tomato, mint and green chilli mixture. Add a layer of the boiled potatoes, then another layer of plain rice, saffron rice and finally onion rings. Top with remaining tomato, mint and green chilli mixture, then sprinkle over sultanas, almonds, walnuts and cashewnuts. Serve with Raita or Mirchi Ka Salan.

Enjoy!!!! :-)

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