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

Print Recipe

Sindhi Biryani

Servings

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

Servings 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

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

Recipe Notes

Enjoy!!!! 🙂

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