How to Cook Sindhi Biryani l Best South Asian Recipe

  • 1 kilogram of Mutton
  • 1 kilogram Basmati Rice (long grain)
  • 1 cup Plain Yogurt
  • 1 tbsp. Red Chilli Powder (Pisi Lal Mirch)
  • 2 tbsp. Coriander Powder (Pisa Dhania)
  • ½ tbsp. Garlic Paste (Pisa Lehsan)
  • ½ tbsp. Ginger Paste (Pisi Adrak)
  • 1 tbsp. Mixed Spices
  • Salt (to taste)
  • ¼ kilogram of Dried Apricots (Khubaani) (soaked in hot water)
  • A bunch of Fresh Mint Leaves (Podina) (chopped)
  • 6 Green Chillies
  • Lemon Juice (of 4 lemons)
  • 1 Bay Leaf (Tezz Patta)
  • 4 medium Onions (chopped)
  • ½ kg Potatoes
  • 4 Tomatoes
  • ¼ tsp. Yellow Food Color (soaked in ½ cup milk)
  • 1 ½ cup Dalda Oil or any Cooking Oil
  1. Heat oil in a pan, fry onions until golden brown. Remove half of the onions and place on absorbent paper. Add meat, all of the spices, and the plain yogurt to the rest of the onion. Cook until water evaporates and meat is tender.
  2. Add potatoes, tomatoes, pulp of dried apricots, and green chillies. Cook on high heat for 5 minutes; stirring continuously. When done set aside.
  3. In a large pot add 12 cups water with salt, 3 green chillies, whole spices, and mint leaves. When water boils, add rice, parboil and strain.
  4. Put layers of rice and meat one by one with a last layer of rice on top. Add food color. Place pot on a griddle or tava and cook on high heat. When steam appears, lower heat for 10 to 15 minutes.

1 comment :

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