Sindhi Biryani
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Author madhumathi78 Yield No Value
Published Sep 17, 2007 Cooking Time 1 hour
Recipe Type Rices Preparation Time 30 min
Ingredient Rice Standing Time 1 hour

Recipe of Sindhi Biryani

Ingredient Name Quantity Unit
Mutton 1000 Grams
Basmati Rice 1000 Grams
Plain Yogurt 1 Cup
Red Chilli Powder (Pisi Lal Mirch) 1 Tablespoons
Coriander Powder (Pisa Dhania) 2 Tablespoons
Garlic Paste (Pisa Lehsan) 1/2 Tablespoons
Ginger Paste (Pisi Adrak) 1/2 Tablespoons
Mixed Spices 1 Tablespoons
Salt To Taste
Dried Apricots (Khubaani) 1/4 Grams
Mint Leaves (Podina) Bunch
Green Chillies 6 Numbers
Lemon Juice 4 Numbers
Bay Leaf (Tezz Patta) 1 Numbers
Onions 4 Numbers
Potatoes 1/2 Grams
Tomatoes 4 Numbers
Yellow Food Color 1/4 Teaspoons
Dalda Oil Or Any Cooking Oil 1 1/2 Cup


Heat oil in a pan, fry onions until golden brown. Remove half of the onions and place on absorbent paper. Add meat, all of the spices, and the plain yogurt to the rest of the onion. Cook until water evaporates and meat is tender.

Add potatoes, tomatoes, pulp of dried apricots, and green chillies. Cook on high heat for 5 minutes; stirring continuously. When done set aside.

In a large pot add 12 cups water with salt, 3 green chillies, whole spices, and mint leaves. When water boils, add rice, parboil and strain.

Put layers of rice and meat one by one with a last layer of rice on top. Add food color. Place pot on a griddle or tava and cook on high heat. When steam appears, lower heat for 10 to 15 minutes.

Posted Sep 17, 2007

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