|
| |
 |
|
 |
|
|
Sindhi
Biryani
|
Amount |
Ingredients |
|
1
kg |
Mutton/chicken . |
|
750
gms. |
Basmati rice |
|
500
gms |
Potato
|
|
500
gms. |
Tomato(cut
into small pieces) |
|
250
gr. |
Yogurt |
|
1
tsp. |
Red
chili powder |
|
to
taste |
Salt |
|
2
|
Onions
(thin slices) |
|
3tbs.
|
Garlic (crushed) |
|
2tsp. |
Ginger
(crushed) |
|
8-10
green |
cardamoms |
|
4 |
black
cardamoms (bari Iliachi) |
|
10 |
cloves |
|
10
pieces |
black
pepper |
|
1
inch |
cinnamon
stick |
|
1 tsp. |
Cumin
(zeera) |
|
2
bay |
leaves |
|
8-10 |
dried plumb (allo bahara) |
|
|
Oil
or ghee |
|
6
pieces |
green
chillies |
|
2
tbs. |
Coriander
leaves |
|
2
tbs. |
Mint
leaves |
|
few drops |
kewra |
|
2-3 |
Yellow
food color |
Method:
1.Marinate the meat with garlic,
ginger, salt, chilli powder, garam masala for
half an hour.
2. Meanwhile, heat the oil
or ghee in a heavy based sauce pan and fry the
onions for 5-10 minutes to a golden brown.Remove
the onions from the oil and stir into the yoghurt.
Rub this yoghurt all over the marinated chicken
cover and put in a cool place for at least an
hour.
3. Reheat the oil, add the
meat along with the marinade and all of the
whole spices, and stirring frequently,fry the
meat 5-10 minutes.add 1\2 cup water, cover and
allow to cook over low heat. When the meat is
half cooked add potatoes and keep cooking over
low heat. While the meat is being prepared.
4.Soak the rice in water for
half an hour.In another pan boil the rice with
2-3 tsp. of salt and plenty of water .when the
rice are 3\4 cooked drain the water. Add 1\4
cup oil or butter and fluf with a fork to prevent
the rice to stick each other. Keep rice to one
side.
5. In a large pan place 2 inch
layer of rice at the bottom, then a layer of
meat, tomatoes, and dried plums on top,repeating
this until the meat and rice have been used
up. sprinkle the coriander and mint leaves over
the top layer of the rice Pour 1\2 cup water
and kewra over the rice. Do not stir. Mix the
food colour with a little water and sprinkle
over the rice.
6. over with a tight fitting
lid and allow to cook for 20 minutes until the
rice and meat are tender.
7. once the dish is cooked,
leave it covered for a few minutes. then remove
the lid, fluff up the rice with a fork.
8. serve with Raita. |
|
|
|
