1/2 Photos of Sindhi Biryani
1 hr 30 mins
Bint e Naeem's Note:
Rather than the regular Biryani, Sindhi Biryani is more spicy and tasty. Don't know whether it originates from Sindh or not. Just make sure about one thing if you don't want your rice overly cooked, keep on checking them while you r boiling them and drain them as soon as you turn off the heat. Do NOT leave them in the water once you turn off the heat. You can also add some vinegar while boiling the rice so they won't stick together. Note, you can also substitute mutton with chicken. Potatoes are not necessary if you use Chicken though. P.S For Desi people the rice measurement is 5 tea cups and not mugs.
My Private Note
3/4 cup ...
Units: US | Metric
- 1 -1 1/2 kg mutton
- 5 cups basmati rice (soaked in water for atleast 1/2 an hour)
- 1/2 kg potato (cut into large chunks)
- 1 1/2 cups oil
- 3 medium onions (sliced)
- 2 teaspoons garlic paste (Lehsan)
- 2 teaspoons ginger (Adrak)
- 1/2 kg tomato (chopped)
- 10 -15 prunes (Aaloobukharay)
- 2 teaspoons salt
- 4 teaspoons red chili powder
- 10 cloves (Laung)
- 8 green cardamoms (Chhoti Ilaichi)
- 10 pieces black pepper (Kali Mirch)
- 2 teaspoons cumin seeds (Zeera)
- 2 cinnamon sticks (Dalchini)
- 4 black cardamom pods (Bari Ilaichi)
- 2 bay leaves (Tez Patta)
- 250 g yogurt
- 6 green chilies
- 2 tablespoons coriander leaves (Dhaniya)
- 2 tablespoons mint leaves (Podina)
- 3 teaspoons salt
- 3 bay leaves
- 3 cinnamon sticks
- 2 black cardamom pods
- 2 pinches orange food coloring
- 1 tablespoon mint leaf (chopped)
- 1Slice the onion and fry it in oil until it is light brown. Take out 1/4 of it and keep aside.
- 2Add Garlic (Lehsan), Ginger (Adrak), tomatoes, prunes (Aaloobukharay), salt, red chili powder, cloves, cardamoms, Black Pepper, (Kali Mirch), Cumin Seeds (Zeera), cinnamon, black cardamom pods and bay leaves to the remaining fried onions.
- 3Fry this until the tomatoes are tender and the water is dry.
- 4Then add meat, yogurt and water (if desired) and cook on medium heat until the meat is tender and the water has evaporated.
- 5On other side boil the potatoes until they're half cooked.
- 6Now, add green chillies, mint, coriander leaves, and the half boiled potatoes to the meat. Simmer for 2, 3 minutes. Your meat curry is done.
- 7Boil the rice with salt, bay leaves, cinnamon sticks and black cardamom and drain the water off when the rice is half done.
- 8Layer the curry with the rice in a pot in one on one layers. Sprinkle the food color, fried onions, and chopped mint leaves on top of the last layer.
- 9Close the lid tightly making sure no steam passes out of the pot and cook on low heat until the rice is done.
- 10Gently mix it before serving.
- 11Serve with Raita.
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Nutritional Facts for Sindhi Biryani
Serving Size: 1 (213 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 509.4
- Calories from Fat 246
- Total Fat 27.3 g
- Saturated Fat 6.4 g
- Cholesterol 49.6 mg
- Sodium 640.1 mg
- Total Carbohydrate 48.1 g
- Dietary Fiber 3.5 g
- Sugars 5.0 g
- Protein 18.3 g
The following items or measurements are not included:
black cardamom pods
black cardamom pods