Sindhi Biryani
(Serves 5 to 6)
| INGREDIENTS | QUANTITY |
| Meat (Beef/mutton/Chicken/Fish) | 500-750g |
| Rice (fine quality) Cleaned | 500-600g |
| Oil / Ghee | (½ – ¾ cup) (150g) |
| Yoghrt (Beaten) | (½ cup) (100g) |
| Potatoes (Coarsely Chopped) | 250g |
| Tomatoes (Coarsely Chopped) | 2-3 Nos. 150g |
| Onions (Finely shredded rings) | 2-3 Nos. 150g |
| Ginger (Finely chopped) | 1 ½ Tbsp 2 inch long Piece (30g) |
| Garlic (Finely crushed) | 1 ½ Tbsp one pod (25g) |
| Small Green Chilies (Whole) | (6-8) Nos. (25g) |
| Green Mint (Finely chopped) | ½ bunch |
| Green Coriander Leaves (Finely chopped) | ½ bunch |
| AHMED (Sindhi Biryani Masala) | One packet (60g) |
Cooking Procedure:
(A)
- Thoroughly wash the rice and then soak for (15-20) Minutes.
- Add 2 Tablespoons of cooking salt and soaked rice to (6-8) Glass of Boiling water.
- Drain the extra quantity of water. Cook on high flame till rice become half tender.
(B)
- In ½ cup of Oil/Ghee fry onion till golden brown.
- Add Meat, Potatoes, Ginger, Garlic, Yoghurt, Green Chili and AHMED sindhi biryani masala and fry for (10-15) minutes.
- Now add (2-3) Glass of water and cook till meat become tender on cooking only half cup of gravy shall remain.
- Speared tomatoes, green coriander leaves and mint on cooked meat and cook at very low flame for another (10-15) minute do not mix meat and green masala.
- Now speared boiled rice over green masala fry small quantity of onions in (1/4th) cup of oil/ghee sprinkle over rice. Simmer for (15-20) minutes
- Mix meat and rice before serving.
Delicious sindhi biryani is ready, serve with raita and salad.
(Note):
- To make Biryani more colorful sprinkle yellow food color at the time of simmer.
- (½) cup (125g) peas, (1-2) medium carrots and (1/4-1/2) medium size cauliflower can also be used together with potatoes if available.
NOTE:
For Milder Hotness:
For those who take mild chilies & salt, half the quantity of the given recipe spices can be used. Salt may be to the requirement.
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