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Recipes Home » Rice

Basic Sindhi Biryani

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Number of Votes 8
Number of times Viewed 30261
Comments 10
Rating 2.5/5.0
 
Occasion: Any   Total servings: 5-6
Cuisine: Pakistani   Calories:
Effort: Average   Pre-Prep time:
Best for: All   Preperation time: 1 hour
How to serve: Hot    

Basic Sindhi Biryani recipe by Shazia at PakiRecipes.com.
Sindhi Biryani is the most popular and special rice and meat dish. Meat cooked in spices and then add to the rice with chopped tomatoes and potaotes( that is optional).


Ingredients
Rice 5-6 cups.
ChickenClick to find more about Chicken/beef or lamb pieces, can be boneless or with bone or both.
5 onions
3 bunches of garlicClick to find more about garlic
3 inch gingerClick to find more about ginger piece
5-6 tomatoes
Bunch of coriander
Bunch of fresh mintClick to find more about mint
Whole garam masala
4-5 green chillies
ChickenClick to find more about Chicken stock cubes 4
Dried plums
Coriander seedsClick to find more about Coriander seeds
Fennel seeds
8 whole dried red chilies
Yellow food color


Preparation
Wash then soak rice in water for 1 hour.
In large pot, put meat, stock, 2 bunches of garlicClick to find more about garlic, red chillies, coriander and fennel seeds, whole garam masala, onionClick to find more about onion chopped chunky, cover with water by a couple of inches. add saltClick to find more about salt about 1 1/2 tspoon. cook until meat is 95%cooked.
Remove meat from pot and siv out ingredients, keep the remaining sauce or yakhni and set aside.
In a blender put green chillies, garlicClick to find more about garlic and gingerClick to find more about ginger, blend.
Chop tomatoes, slice 1 medium/large onionClick to find more about onion finely.
In a large pot, add gheeClick to find more about ghee or oil and heat, add sliced onions, fry until golden, add chopped coriander leavesClick to find more about coriander leaves and mintClick to find more about mint leaves about 1/2 cup each, and stir add the blended garlicClick to find more about garlic/chillie mixture and continue to fry, add meat and fry for 5 mins, add chopped tomatoes and add drained rice and pour the yakhni sauce over the rice, cover by 2 cm, place on high flame until boil is achieved, then put on lowest flame and keep covered for about 20 mins.
Sprinkle yellow food color.
Check to see if rice is soft and seperated but don't check too often because the rice cooks in the steam.
If more yakhni is needed, gently sprinkle a few drops on top and continue to cook on low flame. when ready serve with salad, raita, chutney and maybe shammi kebabs.



Comments & Reviews

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There are 10 comment(s) for this recipe.
by killer No Rating
when we have masala packets then whats the need of this recipe??? :P

Fri Aug 10, 2012

by Anonymous No Rating
why we use shan masalah????

Sat Apr 14, 2012

by Anonymous No Rating
shan or lazziza masala????????why should we use tham??

Sun Feb 26, 2012

by Anonymous No Rating
0i was wrong this is not in our language

Sat Feb 11, 2012

by Anonymous 5/5 Stars
that's great to see recipes in our own language

Sat Feb 11, 2012

by Anonymous No Rating
5 to 6 is too much only 2 mugs is fine this should feed about 6 people as rise swells up double

Fri Feb 11, 2011

by Ejaz Hussain No Rating
The quantity of rice is not correct. Before posting recipes should be carefully checked.

Wed Aug 25, 2010

by Anonymous 5/5 Stars
U dumb ass it is 5 to 6 cups not 56 cups

Mon May 17, 2010

by Nilofer 1/5 Star
it is not so gud and rice are too much

Sun Apr 11, 2010

by Anonymous 1/5 Star
Rice quantity is way too much. 56 cups would feed over 100 people.

Mon Mar 22, 2010


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  Basic Sindhi Biryani at PakiRecipes.com
 

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