Ingredients
-
1 - 1 1/2
-
5
-
1/2
-
1 1/2
-
3
-
2
-
2
-
1/2
-
10 - 15
-
2
-
-
-
-
-
Directions
Sindhi Biryani, 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., I have always been using Shaan Sindhi biryani masala all my life for the past 15 years now. Because of the stay at home order during the Covid19 since I was out of the box masala and really was craving biryani. I simply searched it up and this was the first one to show up and I followed it step by step. I cant tell you enough that how amazing this turned out to be. Even my kids who would never actually like biryanis said that it was really yummy. My 13 year old and 10 year old son both enjoyed it and couldnt stop saying how good it was. It was truly a proud moment for me. And I want to thank you for this amazing amazing recipe. I will be sticking this recipe for years and years to come. Bye bye shaan masalas for me for biryanis atleast, Thanks for this recipe! I have cooked it twice and i loved it my husband too ;-. My question is: when i cook it for about 40 people, do i have to double all the ingredients? How about the spices? Black cardamom has quite a strong flavour for example… Thanks for your answer!
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Steps
|
1
Done
|
Slice the Onion and Fry It in Oil Until It Is Light Brown. Take Out 1/4 of It and Keep Aside. |
|
2
Done
|
Add 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. |
|
3
Done
|
Fry This Until the Tomatoes Are Tender and the Water Is Dry. |
|
4
Done
|
Then Add Meat, Yogurt and Water If Desired and Cook on Medium Heat Until the Meat Is Tender and the Water Has Evaporated. |
|
5
Done
|
on Other Side Boil the Potatoes Until They're Half Cooked. |
|
6
Done
|
Now, Add Green Chillies, Mint, Coriander Leaves, and the Half Boiled Potatoes to the Meat. Simmer For 2, 3 Minutes. Your Meat Curry Is Done. |
|
7
Done
|
Boil the Rice With Salt, Bay Leaves, Cinnamon Sticks and Black Cardamom and Drain the Water Off When the Rice Is Half Done. |
|
8
Done
|
Layer 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. |
|
9
Done
|
Close the Lid Tightly Making Sure No Steam Passes Out of the Pot and Cook on Low Heat Until the Rice Is Done. |
|
10
Done
|
Gently Mix It Before Serving. |
