Sunday, July 24, 2011

Sindhi Biryani


I've got various recipes of Biryani. And on a friend's request I'm gonna upload some more Biryani recipes in coming days Insha'Allah. Rather than the regular Biryani, Sindhi Biryani is more spicy and tasty. A very famous rice dish to be served as a complete meal. This recipe is a delicious and mouthwatering choice. Enjoy this right away and enrich your taste buds. 


Ingredients:

Chicken 1 of weight 1.5 kg, cut into 14-16 pieces
Rice ½ kg
Whole black pepper 7-8
Tez pata 1 (bay leaf)
Bari elaichi 2-3
Cinnamon 3 sticks

Dried aloo bukhara or Plum (soaked in water for 15-20 minutes)

Onion sliced 4-5 medium
Tomatoes sliced 4 medium
Ginger paste 1 tsp heaped
Garlic paste 1 tsp heaped
Green chili paste 1 tsp heaped
Potatoes 3 medium cut into 2 pieces or 3 if using large potatoes
Salt 2 tsp
Red chili powder 2 tsp
Garam masala powder 1 tsp
Green chilies whole 6-7
Mint leaves ¼ bunch 
Coriander leaves ¼ bunch
Yogurt 1 cup (beaten)
Milk ¼ cup
Yellow food color ¼ tsp
Oil 1 cup
Kewra water 1 tsp


Method:  
  1. Fill the pan with water. Add the whole garam masala in it. Let it boil. Add soaked rice, 4 tsp salt in boiling water and let it boil until rice is ¾ cooked. 
  2. Drain the water and keep rice aside.
  3. Heat oil in another pan, fry sliced onion until golden brown, then add ginger and garlic paste. Stir. Add potatoes, saute for 5 min. 
  4. Add the chicken in the same pan, and bhuno well on high flame, keep stirring. When chicken changes the color, add sliced tomatoes, salt, red chili powder, green chili paste, soaked aloo bukhara, and 1 cup of water.






5. Cover and let it cook on low flame for 15-20 minutes until the chicken and potatoes are done.  
6. Now add beaten yogurt, and garam masala powder, leave on slow flame to cook for a while until the curry leaves oil on top. 





7. Add mint leaves, green chilies and coriander leaves, mix well. Mix yellow food color in the milk, add kewra.
 8. Now layer boiled rice on the top of prepared chicken curry, top it with milk mixed with color and kewra, drizzle ¼ cup of oil on the top, put it on dum for 10-12 minutes on medium high flame for first 2 minutes, then on low flame. 
9. Serve hot with raita.




Note: A lot of people like to add coriander/mint leaves on top of the rice, my family don't like it that way so I had to mix it in the curry. You can put it on the top if you want, before giving dum to Biryani. 






Serves: 5-6

2 comments:

  1. yumm!!!!!!!!!!!!!!!!! i love sindhii biryani <3

    ReplyDelete
  2. Thank you! :D It's one of my favorite too! <3

    ReplyDelete

Share

Widgets

Print as PDF

Related Posts Plugin for WordPress, Blogger...