Sindhi Biryani Recipes
SINDHI BIRYANI
Make and share this Sindhi Biryani recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Fry the onions in oil on medium heat until golden, Add chicken stir, Fry for 10 minutes,.
- Add laziza Masalaydar Sindhi Biryani Masala, yogurt, green chillies and stir. Fry for 5 minutes,.
- Add one glass of water. Cover and cook on low heat until the chicken is tender. When the meat is cooked there should be about two cups of gray. (If more increase heat, if less add water).
- Shift the cooked chicken to a larger pot. Spread tomatoes.leaves over the meat . Cover and cook on low heat for about 10 minutes.
- Separately: In 12 glasses of hot water stir 3 tablespoons of Shan Salt. Add soaked rice, boil until the rice is more than half cooked. remove and thoroughly drain. Spread the cooked rice evenly over the meat. Do not mix the rice & the meat.
- Cover and cook on low heat until rice is tender. Mix before serving.
Nutrition Facts : Calories 711.9, Fat 13.4, SaturatedFat 2.3, Cholesterol 43.7, Sodium 66.2, Carbohydrate 118.7, Fiber 4.6, Sugar 14.1, Protein 27.4
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.
Provided by The UnModern Woman
Categories One Dish Meal
Time 1h30m
Yield 20 3/4 cup rice serving besides the potatoes and meat, 20 serving(s)
Number Of Ingredients 28
Steps:
- Slice the onion and fry it in oil until it is light brown. Take out 1/4 of it and keep aside.
- 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.
- Fry this until the tomatoes are tender and the water is dry.
- Then add meat, yogurt and water (if desired) and cook on medium heat until the meat is tender and the water has evaporated.
- On other side boil the potatoes until they're half cooked.
- 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.
- Boil the rice with salt, bay leaves, cinnamon sticks and black cardamom and drain the water off when the rice is half 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.
- Close the lid tightly making sure no steam passes out of the pot and cook on low heat until the rice is done.
- Gently mix it before serving.
- Serve with Raita.
Nutrition Facts : Calories 509.5, Fat 27.4, SaturatedFat 6.4, Cholesterol 49.6, Sodium 640.2, Carbohydrate 48.1, Fiber 3.5, Sugar 5.1, Protein 18.3
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