Delicious Sindhi Biryani
DELICIOUS SINDHI BIRYANI
Usually, rice is cooked in Pakistan and India by way of different methods, but Biryani is considered as the most popular and Royal Dish. This oldest Royal dish (Biryani) has been more delicious with the passage of time. Now, this dish is famous in all and in general. Biryani is cooked on special events such as weddings, birthday parties and other auspicious occasions for guests. The significance of the Biryani can be imagined that the hunger-eyes are opened, and the water comes into the mouth. Biryani is undoubtedly an exceptional food that nobody can quiet without appreciation after eating it.
Biryani is cooked with basmati rice in different types of meat such as mutton chicken, lamb, and Beef, besides Minced Biryani Fish Biryani is also known as Vegetable Biryani is liked including nuts and eggs for garnishing. Sindh’s famous Biryani is called Sindhi Biryani, which is a very delicious and spicy dish, but the number of spices can be reduced or more as per desire. Prune is the most important ingredient which is used in Sindhi Biryani as its sweet and sour flavor makes it much different than other Biryani. There are so many brands that introduced different types of spices/recopies for Biryani and nowadays it has been easy to cook.
HERE WE ARE INTRODUCING THE RECIPE OF SINDHI’S BIRYANI.
- Basmati rice 750grms (Soak in 25 minutes)
- Chicken 750grams.
- Potatoes 3-4 (Boiled) cut into medium size.
- Onion medium size 3-4.
- Tomatoes 3-4 and cut it into thin slices.
- Ginger garlic pastes one tablespoon.
- Prunes (Dried Plums) 10-12.
- Cooking oil one cup.
- Red chili powder 1- ½ teaspoon.
- Turmeric powder half teaspoon.
- Coriander powder 1 tablespoon.
- Hot spices powder (Garam Masala) one teaspoon.
- Cumin powder (Zeerah Powder) half tea spoon.
- Salt as per required taste.
- Mint leaves 2 tablespoons.
- Fresh coriander leaves 2 tablespoons.
- Fresh green chilies 4-5.
- Spices for Rice
- Cinnamon stick 2 medium size
- Black pepper whole 7-8.
- Cloves 5-6.
- Green cardamom 4-5.
- Bay-leaves 2-3.
- Put Pinch of yellow food color into 4 tablespoons warm water.
Put onions into cooking oil as soon as the onions are brown, include chicken, ginger garlic paste and fry to 3 minutes by moving it. Now add red chili powder, turmeric powder, salt, coriander powder, cumin powder, hot spice, and yogurt. Insert potatoes when the chicken starts softy, then mix a special ingredient i.e. prunes which are used in Sindhi Biryani and turn off the stove.
Now place all the whole spices, salt into a separate pan of water and cook the rice up to 80% done.
HOW TO MAKE LAYERS
Make a first layer of half rice, then prepare a second layer of chicken gravy on it, afterwards make a third layer of tomato slices, now put in the remaining rice upon fourth layer, in the end, the entire fresh spices as mentioned above may also be set mannerly on the top with the sprinkle of yellow milk, cover-up the pan tightly and leave it on slow heat up to 10 minutes. Sindhi Biryani is ready to enjoy with family and friends.