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 better occasion than for Lunch on New Years’ Day. As soon as I was finished with taking pictures, J asked me to serve it immediately as he couldn’t wait 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 routine. 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 🙂

SindhiBiryani
Source: Food Safari

Sindhi Biryani

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Ingredients

  

• 1 Kg Meat
• 500 gms Basmati rice
• 100 gms Curd
• 3 thin wedges tomatoes cut into
• 4 tablespoons Vegetable oil
• 3 Potatoes halved (I quartered them)
• 3 Thinly sliced onions thinly sliced
• 3 tablespoons Ginger paste
• 1 tablespoon Garlic paste
• 10 Cloves
• 5 - 6 Green cardamom (plus 8 to cook rice)
• 4 - 5 Cinnamon
• 2 teaspoons Cumin seeds
• 8 to 10 Dried plums (Optional)
• 8 - 10 Peppercorns ground
• 2 Black Cardamom
• 1 tablespoon Chilli powder
• 2 teaspoons Turmeric powder
• 2 teaspoons Paprika
• 5 Bay leaves
• 1 tablespoon Coriander powder
• 2 teaspoons Cumin powder heaped
• 1 tablespoon Salt
• 3 Green chillies whole (plus1 finely sliced)
• 1 bunch Chopped Coriander leaves
• 1 bunch Chopped Mint leaves
• 25 gms Slivered almonds
• 25 gms Sultanas
• 25 gms walnuts
• 25 gms Cashew nuts
• Fried onion rings to garnish

Instructions

 

• Toast the almonds, walnuts, cashew nuts and sultanas till golden brown. Keep aside.
• 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 pastes.
• 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.
• 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.
• 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.

Notes

Enjoy!!!! 🙂