How To Prepare A Sindhi Biryani

How To Prepare A Sindhi Biryani

How To Prepare A Sindhi Biryani

Sindhi Biryani

How To Prepare A Sindhi Biryani

1 – 1 1⁄2 kg sheep
5 cups basmati rice (absorbed water for atleast 1/2 60 minutes)
1⁄2 kg potato (cut into huge pieces)

1 1⁄2 cups oil
3 medium onions (cut)
2 teaspoons garlic glue (Lehsan)

2 teaspoons ginger (Adrak)
1⁄2 kg tomatoes (cleaved)
10 – 15 prunes (Aaloobukharay)

2 teaspoons salt
4 teaspoons red bean stew powder
10 cloves (Laung)

8 green cardamoms (Chhoti Ilaichi)
10 pieces dark pepper (Kali Mirch)
2 teaspoons cumin seeds (Zeera)

2 cinnamon sticks (Dalchini)
4 dark cardamom cases (Bari Ilaichi)
2 narrows leaves (Tez Patta)

250 g yogurt
6 green chilies
2 tablespoons coriander leaves (Dhaniya)

2 tablespoons mint leaves (Podina)
3 teaspoons salt
3 narrows leaves

3 cinnamon sticks
2 dark cardamom cases
2 squeezes orange food shading
1 tablespoon mint leaf (cleaved)


Cut the onion and broil it in oil until it is light brown. Take out 1/4 of it and keep to the side.

Add Garlic (Lehsan), Ginger (Adrak), tomatoes, prunes (Aaloobukharay), salt, red stew powder, cloves, cardamoms, Black Pepper, (Kali Mirch), Cumin Seeds (Zeera), cinnamon, dark cardamom units and straight passes on to the excess seared onions. How To Prepare A Sindhi Biryani.

How To Prepare A Sindhi Biryani

Sear this until the tomatoes are delicate and the water is dry.

Then add meat, yogurt and water (whenever wanted) and cook on medium hotness until the meat is delicate and the water has vanished.

On opposite side heat up the potatoes until they’re half cooked.

Presently, add green chillies, mint, coriander leaves, and the half bubbled potatoes to the meat.

Stew for 2, 3 minutes. Your meat curry is finished.

How To Prepare A Sindhi Biryani

Heat up the rice with salt, sound leaves, cinnamon sticks and dark cardamom and channel the water off when the rice is half finished. How To Prepare A Sindhi Biryani.

Layer the curry with the rice in a pot in one on one layers. Sprinkle the food tone, broiled onions, and cleaved mint leaves on top of the last layer.

Close the cover firmly ensuring no steam drops of the pot and cook on low hotness until the rice is finished.

Delicately blend it prior to serving.

Present with Raita.

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