Sindhi Biriyani (Sindhii Birriyani)

Written By Lucy Pinder on Wednesday, September 9, 2009 | 9:15 PM


1 to 1½ kg mutton/chicken
1 kg Basmati rice
½ kg potato
½ kg tomato
250 grm. yogurt
1 tsp red chili powder
4 tsp salt
3 onions medium
2 tsp. garlic (Lehsan) paste
2 tsp. ginger (Adrak)
8 green cardamom (Chhoti Ilaichi)
4 black cardamom (Bari Ilaichi)
10 Cloves (Laung)
10 pcs. black pepper (Kali Mirch)
1 tsp. cumin seeds (Zeera)
1 stick cinnamon (Dalchini)
2 bay leaves (Tezpatta)
250 grm. oil or ghee
6 green chilies
2 tbs. coriander (Dhaniya) leaves
2 tbs. mint (Podina) leaves
1 tbs. Kewra
2 pinch yellow food color
1 tbs. sugar
10 to 15 prunes (Aaloobukharay)


Slice the onion and fry it in oil until it is light brown. Take out half of it and keep aside.
Add Garlic (Lehsan), Ginger (Adrak), salt, chili powder, cloves, cardamoms, Black Pepper corn. (Kali Mirch), Cumin Seeds (Zeera), bay leaves, cinnamon, and yogurt to the remaining half.
Fry this until the water is dry and then add the meat and fry it again. Add some water and cook on low heat until the meat is tender and the water has evaporated.
Peel the potatoes and cut them into large chunks. Boil until they're half cooked.

Soak the rice in water for half an hour. Boil and Drain the water off when they're half done.
Add chopped tomatoes, green chilies (whole), Mint (Podina), Coriander (Dhaniya) leaves, prunes

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