Ingredients
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3 cups Basmati Rice
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1 kg / 2.2 pound Mutton Pieces
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1 cup Yogurt
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2 tbsp Lemon Juice
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3 Onions
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4 Potatoes (cubed)
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4 Tomatoes
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4 Green Chillies
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few Mint Leaves
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1 pinch Yellow Food Colour (dissolved in water)
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250 gram Dried Plums
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1 tsp Red Chili Powder
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1 tsp Hot spices powder
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1 tbsp Garlic Ginger Paste
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1 tbsp White Vinegar
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2 tbsp Coriander Powder
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to taste Salt
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1 cup + 1tbsp Oil
Directions
If you have ever been to Karachi, this is the one dish you need to taste! A specialty of Sindhi cuisine, it’s one of the most popular dishes of Pakistani famous for its spiciness and aroma. I have been cooking Sindhi Biryani for years now and its a dish that is loved by not just Pakistanis, but people from all over the world. It is a delicious blend of fragrant rice, tender meat, and a variety of spices that come together to create a truly mouth-watering experience.
The origins of Sindhi Biryani can be traced back to the Sindh region of Pakistan. The dish quickly gained popularity and spread throughout Pakistan and India, becoming a staple of Pakistani cuisine.
The key to making a perfect Sindhi Biryani is in two things: the balance of flavors and the quality of the ingredients used. The rice used in Sindhi Biryani is usually basmati rice, which is known for its delicate aroma and nutty flavor. The meat used can be chicken, beef, or lamb. It is usually marinated in a blend of spices such as cumin, coriander, turmeric, and garam masala before being cooked.
The meat and rice are then cooked separately before being layered together and slow-cooked on low heat. This allows the flavors of the meat and spices to infuse into the rice, creating a dish that is truly bursting with flavor.
You can serve and enjoy Sindhi Biryani in a variety of ways. It can be eaten on its own as a main course or served with a side of raita (a yogurt-based condiment) or chutney.
It can also be served as a side dish with curry or other savory dishes.
If you’re new to cooking Sindhi Biryani, don’t be intimidated! While it may seem like a complex dish, it’s actually quite simple to make at home. The key is to use fresh, high-quality ingredients and to take your time with the preparation.
Here is a simple recipe for Sindhi Biryani that you can try at home:
Steps
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1
Done
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Mutton MarinationMarinate mutton with coriander, red chilies, ginger/garlic, hot spices, yogurt, and salt. |
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2
Done
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Fry OnionsHeat oil in a pot; fry onions until they turn light brown in color and then remove on absorbent paper. |
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3
Done
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Add Salt & Onions to MuttonSprinkle 1 pinch of salt on them when cooled, crush half of the onions and add them to mutton. We'll use the rest of the onions later on. |
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4
Done
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Cook MuttonAdd mutton to the same pot; cook on low flame till tender; fry and remove. |
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5
Done
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Prep Dried PlumsDe-seed dried plums; keep pulp aside. |
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6
Done
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Prep Tomatoes & PotatoesHeat 1 tbsp oil in a frying pan; saute tomatoes, and then remove; fry potatoes in the same frying pan. |
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7
Done
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Add Ingredients to MuttonAdd pulp, potatoes, tomatoes, 1/2 green chilies, and lemon juice in mutton; cook on low flame for a few minutes. |
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8
Done
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Parboil RiceParboil rice with mint leaves, remaining green chilies, vinegar, and salt. |
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9
Done
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Layer Rice With MuttonBrush the bottom of the pot with oil. Layer with 1/2 rice, then add a layer of mutton, then add a layer of remaining rice, onions, and add food color as required. |
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10
Done
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Put Biryani on 'Dum'Next, fully cover the biryani pot for 25 minutes. For the first 5 minutes, keep the flames high. After then, you can cook the biryani on low flame. |
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11
Done
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Serve Your Delicious Biryani!That's it! Now you can serve this delicious Sindhi Biryani to your loved ones with raita and green salad. |
