Sindhi Biryani Food
SINDHI BIRYANI
Make and share this Sindhi Biryani recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Fry the onions in oil on medium heat until golden, Add chicken stir, Fry for 10 minutes,.
- Add laziza Masalaydar Sindhi Biryani Masala, yogurt, green chillies and stir. Fry for 5 minutes,.
- Add one glass of water. Cover and cook on low heat until the chicken is tender. When the meat is cooked there should be about two cups of gray. (If more increase heat, if less add water).
- Shift the cooked chicken to a larger pot. Spread tomatoes.leaves over the meat . Cover and cook on low heat for about 10 minutes.
- Separately: In 12 glasses of hot water stir 3 tablespoons of Shan Salt. Add soaked rice, boil until the rice is more than half cooked. remove and thoroughly drain. Spread the cooked rice evenly over the meat. Do not mix the rice & the meat.
- Cover and cook on low heat until rice is tender. Mix before serving.
Nutrition Facts : Calories 711.9, Fat 13.4, SaturatedFat 2.3, Cholesterol 43.7, Sodium 66.2, Carbohydrate 118.7, Fiber 4.6, Sugar 14.1, Protein 27.4
SINDHI BIRYANI
Rather than the regular Biryani, Sindhi Biryani is more spicy and tasty. Don't know whether it originates from Sindh or not. Just make sure about one thing if you don't want your rice overly cooked, keep on checking them while you r boiling them and drain them as soon as you turn off the heat. Do NOT leave them in the water once you turn off the heat. You can also add some vinegar while boiling the rice so they won't stick together. Note, you can also substitute mutton with chicken. Potatoes are not necessary if you use Chicken though. P.S For Desi people the rice measurement is 5 tea cups and not mugs.
Provided by The UnModern Woman
Categories One Dish Meal
Time 1h30m
Yield 20 3/4 cup rice serving besides the potatoes and meat, 20 serving(s)
Number Of Ingredients 28
Steps:
- Slice the onion and fry it in oil until it is light brown. Take out 1/4 of it and keep aside.
- Add Garlic (Lehsan), Ginger (Adrak), tomatoes, prunes (Aaloobukharay), salt, red chili powder, cloves, cardamoms, Black Pepper, (Kali Mirch), Cumin Seeds (Zeera), cinnamon, black cardamom pods and bay leaves to the remaining fried onions.
- Fry this until the tomatoes are tender and the water is dry.
- Then add meat, yogurt and water (if desired) and cook on medium heat until the meat is tender and the water has evaporated.
- On other side boil the potatoes until they're half cooked.
- Now, add green chillies, mint, coriander leaves, and the half boiled potatoes to the meat. Simmer for 2, 3 minutes. Your meat curry is done.
- Boil the rice with salt, bay leaves, cinnamon sticks and black cardamom and drain the water off when the rice is half done.
- Layer the curry with the rice in a pot in one on one layers. Sprinkle the food color, fried onions, and chopped mint leaves on top of the last layer.
- Close the lid tightly making sure no steam passes out of the pot and cook on low heat until the rice is done.
- Gently mix it before serving.
- Serve with Raita.
Nutrition Facts : Calories 509.5, Fat 27.4, SaturatedFat 6.4, Cholesterol 49.6, Sodium 640.2, Carbohydrate 48.1, Fiber 3.5, Sugar 5.1, Protein 18.3
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- Soak the saffron strands in 2 tsp of milk and keep it aside. Heat a little oil in a pan over moderate flame. Add the onions and saute them until golden brown. Add the mutton pieces (boneless) and fry for 4 to 5 minutes.
- Now add the ginger and garlic. After a minute, add the yoghurt, ground masalas, whole spices (reserve 3 to 4 green cardamoms), bay leaves, plums, salt and pepper powder. Add the whole green chilli and pour 1/2 to 3/4 cup of water. Cover the pan with a lid and simmer for 30 to 60 minutes. Wash the basmati rice and drain excess water. Add the reserved green cardamoms and cook till fluffy. Transfer half of the rice to a bowl and mix with the saffron milk.
- In a bowl, mix the tomatoes (cut into wedges), coriander leaves, mint leaves and chopped green chillies. Add some of this to the mutton mixture and cook for an additional 10 minutes. Spoon over half of the plain rice onto a large serving dish. Layer this with the mutton mixture followed by the saffron mixed rice.
- Spread the remaining tomato mixture and potatoes. Add the plain rice on top followed by the saffron rice. Sprinkle the fried onions, cashews, almonds and walnuts. Cover and place over low flame for 3 to 4 minutes. Remove and serve at once.
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- Seel Bhaji. The seel Bhaji is the sabzi of which sindhi makes all the time. It is made up of the vegetables like onion, Lady Finger, Bingil, besan ki kachoori, Carry, etc.
- Dhoda Palli. Dhoda is the Indian bread which is made up of rice flour. The soft bread is cooked with half hand on the tava. It is served with many Sindhi sabzies like seel bhaji and palli.
- Sai Bhaji. The perfect combo of taste and health. The Sai bhaji is also a sabzi which sindhi makes regularly. It is made up of the ingredients like spinach, tomato and chane ki dal.
- Sindhi Biryani. Sindhi Biryani is the non-veg. dish made up of Basmanti rice and meat. The sinshi biryani is like shahi biryani. It is generally made in winters to make the body warm.
- Mithi Koki. Mithi Koki is the Indian bread which is made up of whaet and sugar. As the name of the dish is Mithi Koki, it is clear that the bread is sweet in taste.
- Vaishnu Bhaji. The word Vaishnu means the veg. The Vaiishnu Bhaji is made up of the mix vegetables. All the vegetables are cooked togeather. The vegetable usually served in sindhi weddings.
- Dhaarun Ji Chutney. The Dhaarun Ji Chutney Is Dhaniya Chuttney. With every snack the Dhaarun ji chutney is mandatory. It is made fresh all the time when there the need.
- Bheeya Ji Tikki. Bheeya Ji Tikki is made up of the Lotus Stem. The stem of Lotus is washed properly. Then it is sliced from between and the stuffing of coriander and chillies are spread and then coated with besan flour and deep fried in olive oil.
- Majoon. Majoon is the sweet dish and very popular in Sindhi. The dish is made up of crushed coconut and a large amount of dry fruit. it is generally given to the girl at the time of her marriage.
- Mongi Mithai. By the name, it is clear that it is a type of Sindhi sweet dish. The simplest sweet dish gets ready in 15 minutes is Mongi Mithai. It is made up off the besan flour, khooya and sugar syrup.
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- Dal Pakwaan. Dal Pakwaan is a simple and healthy Sindhi breakfast made of the regular moong dal and other veggies like tomatoes, onion, and coriander.
- Koki. The most loved breakfast choice for all the Sindhis out there, koki is just like a paratha, but it is a little thicker. Koki is made by the wheat flour, onion, coriander leaves, curry leaves, pomegranate seeds, and lots of desi ghee is added in the batter.
- Kali Mirch Koki. Since we already know how koki is made, kali mirch koki is just addition of kali mirch powder to the normal flour batter. Not taking more than 15 minutes to make, this is like a free burst of air if you are having plain kokis all this while.
- Juar Jo Bathu. Bathu is like a porridge that can be taken with regular breakfast every morning. If you add millets(juar) with a little bit of cardamom powder, then you can keep your body warm during the winter season.
- Dal Paatho Phulko. Moong dal is the most frequently used dal in Sindhi households. Almost most of the dishes that require dal use moong dal only. And one such dish which is again dependent on this ingredient is the daal patho phulko.
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- Seel Bhaji. Seel Bhaji is another favorite vegetarian food that involves most of the veggies. They are simply mixed and then cooked together with Indian herbs and spices in the pressure cooker.
- Bhuga Chawal. Bhuga Chawal is a dish that is normally had for breakfast. This is because it is made of nutrients rich vegetables such as onions and tomatoes.
- Vaishnu Bhaji. Vaishnu Bhaji means Veg Bhaji. This means all the vegetables that go along together can be cooked together in this dish. The Vaishnu bhaji is quite delicious as it is cooked with various spices.
- Dodo. Juwar Jo Dodo: This is a great gluten-free flatbread option for the Sindhis. This is flavored with green chilies and fenugreek leaves. Also, these dodas are cooked in ghee till they become crispy.
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