SINDHI BIRYANI

https://youtube.com/shorts/UKxlNg1Z5zE?feature=share

https://kitchendiariesbyzubda.com/recipe/biryani-masala/

Prep Time 50 mins

Cook Time 90 mins

Rest Time 20 mins

Total Time 2 hrs 40 mins

Cuisine: Pakistani

Difficulty: Intermediate

Servings: 8

Description

Sindhi Biryani is a beloved dish that showcases the culinary heritage of Sindh with its unique blend of spices and ingredients. This recipe features tender mutton cooked with a medley of spices, tomatoes, and yogurt, creating a savory gravy that infuses the rice with its rich flavors. The biryani is layered with fragrant basmati rice, fresh herbs, and garnishes, making it a feast for both the eyes and the palate.

In this recipe, all the gravy ingredients are added simultaneously to ensure that the meat absorbs the spices deeply while simmering to perfection. . Serve it with a side of raita (yogurt sauce) and a fresh salad for a complete meal that will impress everyone at your table. Enjoy the delightful experience of cooking and savoring this traditional Sindhi dish!Whether enjoyed at a festive gathering or a cozy family dinner, this dish embodies the warmth of Sindhi culture and the joy of sharing good food.

For the Rice:

4 cups basmati rice
3 lemon slices
2 green chilies, slit
Handful of fresh mint leaves
Handful of fresh coriander leaves
2 inches cinnamon sticks
2 star anise
1 teaspoon cumin seeds
6 cloves
4 green cardamoms
2 black cardamoms
3 bay leaves
Water for boiling

For the Gravy:

1 kg mutton or lamb, cut into pieces
1/3 cup ghee or oil
3 medium tomatoes, chopped
2 tablespoons ginger-garlic paste
1/2 cup yogurt
4 tablespoons biryani masala
1 tablespoon salt (adjust to taste)
1 tablespoon Kashmiri chili powder
2 cups water
3 medium potatoes, peeled and quartered

For Garnish:

1 tomato, sliced
1 lemon, sliced
Handful of chopped mint and coriander
2 green chilies, sliced
1/2 teaspoon yellow food color
1 tablespoon kewra water

Instructions

Prepare the Gravy:

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- In a large pot, add the ghee or oil over medium heat. Add the mutton pieces along with chopped tomatoes, ginger garlic paste, yogurt, biryani masala, salt, and Kashmiri chili powder. Mix well.
3
- Pour in the water and bring the mixture to a boil.
4
- Cover the pot and reduce the heat to low, cooking until the meat is tender (about 1-1.5 hours). If using a pressure cooker, cook for about 20-25 minutes on medium heat.
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- In the last 15 minutes of cooking, add the quartered potatoes and let them cook until tender.

Prepare the Rice:

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- Wash the basmati rice thoroughly under running water until the water runs clear. Soak it in water for 30 minutes.
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- In a large pot, bring enough water to a rolling boil.
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- Add the whole spices (cinnamon sticks, star anise, cumin seeds, cloves, green and black cardamoms, bay leaves), lemon slices, mint, coriander, and slit green chilies to the boiling water.
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- Drain the soaked rice and add it to the boiling water. Cook until the rice is 90% done (it should still have a bite to it). Drain and set aside.

Layer the Biryani:

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- In a heavy-bottomed pot, layer the cooked gravy at the bottom.
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- Add a layer of sliced tomatoes, lemon slices, chopped mint, coriander, and sliced green chilies.
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- Top with a layer of the boiled rice.
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- Mix the yellow food color with kewra water and drizzle it over the rice.
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- Cover the pot with a tight-fitting lid. You can place a tea towel between the lid and the pot to ensure no steam escapes.
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- Place the pot on a low flame and let it cook on "dum" (steam) for 20-25 minutes.
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- After the time is up, turn off the heat and let the biryani rest for an additional 10 minutes without lifting the lid.

Serve:

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- Gently fluff the biryani with a fork before serving.
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- Serve hot with salad and raita on the side.

Read it online: https://kitchendiariesbyzubda.com/recipe/sindhi-biryani/