Sindhi Biryani

Sindhi Biryani



Good evening folks!

Who doesn't love biryani yea? I love our classic Thalassery Biryani the most, but once in a while, a change could do. Ever wondered that no matter how detailed of a recipe of a biryani is given to a person, no one comes up with the same flavors. Almost every biryani made by each one of us has a different taste to it, even if it's the same recipe. This is because everyone prepares biryani with so much love and care. 

For us every Friday it is Biryani day in here. So how about we try a different type of biryani this week that consists of meat, rice and potatoes with a special spice blend that goes into the making of the dish. Yes, you guessed it right! It's Pakistan's most beloved Sindhi Biryani. 



Sindhi biryani originates from the Sindh Province of Pakistan, it is known to be the most popular biryani in Pakistan. The main ingredients that makes this biryani stand out is the use of dried plums or prunes and potatoes. 

It is a very delicious biryani that can be prepared with chicken or meat. It is said that the Persian Travellers passed on their recipe, and the chefs took over and added their authentic flavors to it. And that pretty much sums up how this aromatic and indulgent Sindhi Biryani was born. What makes the Sindhi biryani distinct is also the fact that the biryani masala is cooked in caramelized onion. 


Ingredients :

Sindhi Biryani Spice Mix from scratch :

  • 1 tbsp Kashmiri Red Chilli powder 
  • 1/2 tbsp Coriander powder
  • 1/4 tsp Turmeric Powder
  • 10 pcs whole Black Pepper
  • 5 pcs Cloves
  • 2 black cardamom (optional) 
  • 4 dried Bay leaves
  • 1 tsp Cinnamon 
  • 3 pcs Green Cardamom
  • 2 pcs Star Anise (optional) 
  • Salt, as required 
  • Sugar, a pinch

Masala:

  • 3 cups Basmati rice, soaked for half an hour and drained
  • 4 1/2 cups water
  • 2 cinnamon sticks
  • 4 cloves 
  • 2 cardamom pods
  • 500 gms Fresh Chicken/Meat
  • 2 tbsp Vegetable oil
  • 1 tbsp Ghee
  • 3 large onions, sliced
  • 2 tsp Ginger-Garlic paste 
  • 5 Green Chillies, slit
  • 1 large Tomato, chopped
  • 4 pcs prunes or dried plum
  • 4 tbsp Curd, whipped
  • 3 tbsp Prepared spice mix
  • Handful of Coriander and Mint leaves, chopped
  • 2 large Potato, peeled and cut into cubes. 
  • 2 strands of saffron soaked in warm milk


Instructions:

  1. Grind all of the spices mentioned above to make sindhi biryani spice mix . 
  2. Into a pressure cooker pour in your oil and /ghee and Sautee your onions until caramelized and not burnt. 
  3. Next add in your ginger garlic paste. 
  4. Drop in your cleaned and drained chicken/ meat which has been marinated in salt and allow to fry for around 10 minutes. 
  5. Next add in your tomatoes, green chillies and your chopped herbs*. Sautee well and finally add in your cubes of potatoes. 
  6. Next add in your prunes and curd.
  7. Add in your spice powder mix and salt as required. 
  8. Cook the chicken with 2 cups of water with a closed lid without the weight of the pressure cooker for 5 minutes and you are done. *
  9. While the chicken gets done, let's prepare the rice. Into a large non stick pot add in your rice, water, spices and 1 tsp cooking oil and switch on your flame. *Click here to know the cooking instructions for the perfect, fluffy Basmati rice. Switch off the flame once it is 80% done,open lid and fluff up the rice. 
  10. If the chicken masala has too much gravy, remove the chicken pcs and allow to reduce by boiling on high and stirring occasionally. 

  11. Next, put the biryani on Dum by putting the first layer as the chicken masala and then top it with the 80% cooked rice and smoothen lightly. 
  12. Gently sprinkle your saffron milk and allow to stay on dum for at least 10 minutes on simmer.
  13. Slowly fluff up and toss your rice, very gently. Keep in mind not to over do this just a couple of times. You don't want mushy rice. 
  14. Finally garnish with fried onions, cashews and chopped Coriander leaves. 
  15. Serve hot with raita. 



Notes:

  • If using other meat like mutton or beef cook for around 6-7 whistles depending on the tenderness of the meat. 
  • Authentically, You may add your tomatoes, green chillies and Coriander leaves in the dum process after the layer of the masala. 
  • If using meat, do not add the potatoes along with the meat as meat needs more time to cook compared to chicken, and the potatoes in turn can become super mushy. You may boil the potatoes separately and add too. 

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

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1 Comments

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