Sindhi Sindhi Biryani (سندھی سندھی بریانی)
Sindhi Sindhi Biryani is a flavorful and aromatic rice dish that originates from the Muhajir Cuisine of Pakistan. This biryani is known for its rich and spicy flavors, making it a popular choice for special occasions and gatherings.
Ingredients
- 2 cups basmati rice, soaked and drained
- 500g mutton, cut into pieces
- 1 cup yogurt
- 2 onions, thinly sliced
- 4 tomatoes, chopped
- 1/4 cup cooking oil
- 4 green chilies, slit
- 1/2 cup fresh coriander leaves, chopped
- 1/2 cup fresh mint leaves, chopped
- 1/4 teaspoon saffron strands, soaked in 1/4 cup warm milk
- 1 tablespoon ginger-garlic paste
- Whole spices: bay leaf, cinnamon stick, cloves, cardamom pods
- Salt to taste
Instructions
- Heat oil in a large pot and fry the onions until golden brown. Remove half of the fried onions and set aside for later use.
- Add the mutton pieces to the remaining onions in the pot and cook until the meat changes color.
- Stir in the ginger-garlic paste, tomatoes, yogurt, and whole spices. Cook until the oil separates.
- Add the green chilies, coriander leaves, and mint leaves. Cook for a few minutes.
- Layer the soaked rice over the mutton mixture. Pour the saffron milk on top.
- Sprinkle the reserved fried onions on top of the rice.
- Cover the pot with a tight-fitting lid and cook on low heat for 30-35 minutes, or until the rice and meat are fully cooked.
- Gently fluff the biryani with a fork before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 400 per serving
- Carbohydrates
- 45g
- Protein
- 20g
- Fat
- 15g
Supplies
Large pot Tight-fitting lid Frying pan
Tools
Fork Knife Cutting board
Serving suggestions
Sindhi Sindhi Biryani pairs well with raita (yogurt condiment) and salad.
Tips & tricks
For a vegetarian version, you can substitute the mutton with mixed vegetables or paneer (Indian cottage cheese).
Cost
$20