Sindhi Biryani Recipe 🍗🍚
Ingredients:
— Chicken or Mutton – 500g
— Basmati Rice – 2 cups (soaked for 30 mins)
— Onions – 3 (thinly sliced)
— Tomatoes – 2 (chopped)
— Yogurt – 1 cup
— Ginger-Garlic Paste – 2 tbsp
— Green Chilies – 4-5 (slit)
— Potatoes – 2 (peeled & cut into chunks)
— Fresh Coriander – handful (chopped)
— Fresh Mint – handful (chopped)
— Lemon Juice – 2 tbsp
— Oil – ½ cup
— Water – as needed
Whole Spices
— Bay Leaves – 2
— Green Cardamom – 4
— Black Cardamom – 2
— Cloves – 6
— Cinnamon Stick – 1
— Cumin Seeds – 1 tsp
— Black Peppercorns – 8-10
Spices:
— Red Chili Powder – 2 tsp
— Turmeric Powder – ½ tsp
— Coriander Powder – 1 tsp
— Garam Masala – 1 tsp
— Salt – to taste
Method:
1. Fry Onions: Heat oil in a deep pot, add sliced onions, and fry until golden brown. Take half of them out for garnishing.
2. Cook Meat: In the same pot, add ginger-garlic paste, sauté for a minute, then add meat and cook until it changes color.
3. Add Tomatoes & Spices: Add chopped tomatoes, yogurt, all powdered spices, and salt. Cook until oil separates.
4. Add Potatoes: Toss in the potato chunks, cover and cook until they’re half done.
5. Boil Rice: In another pot, boil soaked rice with whole spices and salt until 80% cooked. Drain and keep aside.
6. Layering:
Spread a layer of rice over the cooked meat and potatoes.
Sprinkle fried onions, mint, coriander, green chilies, and lemon juice between the layers.
7. Steam/Dum: Cover tightly, seal with foil or dough, and cook on very low heat for 20-25 minutes.
8. Serve: Fluff gently before serving. Enjoy with raita, salad, or chutney!