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 immediSindhi Biryani
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

Summary

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    Ingredients

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