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| Sindhi Biryani Recipe |
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Mutton 1 kg
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Basmati rice 1 kg
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Yogurt 1 cup
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Red chili powder 1 tbsp
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Coriander powder 2 tbsp
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Garlic and ginger paste 1 tbsp
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Mixed spices 1 tbsp
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Salt to taste
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Dried apricots ¼ kg (soak in hot water)
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Mint leaves 1 bunch (chop)
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Green chilies 6
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Juice of lemons 4
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Bay leaf 1
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Onions 4 (medium size, chopped)
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Potatoes ½ kg
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Tomatoes 4
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Yellow food color ¼ tsp soaked in ½ cup milk
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Cooking oil 1 ½ cups
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Directions:
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- In a pan heat oil and brown onions; when golden brown, remove half the onions and place on absorbent paper. Add meat, all the spices and yogurt to the rest of the onions. Cook till water evaporates and the meat is tender. Add potatoes, tomatoes, pulp of dried apricots and green chilies. Cook on high heat for 5 minutes stirring continuously, when done keep aside.
- Now in a big pan add 12 cups of water with salt, 3 green chilies, whole spices and mint leaves. When water boils, add rice, parboil and strain. Now put layers of rice, parboil and strain. Now put layers of rice and meat one by one with the layer of rice on top, and then add yellow food color. Put the pan on a griddle (tava) and cook on high heat.
- When steam appears, lower the heat for 10-15 minutes. Serve hot, with raita and salad.
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