Sindhi Biryani Recipe –Sour & sweet, Tasty recipe:
Sindhi biryani originated from the Sindh province of Pakistan. Sindhi Mutton biryani has its unique flavour (sour&sweet). Sindhi biryani is popular because of its ingredients from which the main is Aloo.
The main difference between Pakistani chicken biryani and Sindhi biryani is that Sindhi biryani had Aloo in it which makes it more tasty and unique.
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• Sabut dhania (Coriander seeds) 2 tbsp
• Saunf (Fennel seeds) 1 tbsp
• Sabut kali Mirch (black pepper) 7-8
• Zeera (Cumin seeds) 1 tbsp
• Hari Elaichi (green cardamom) 3-4
• Balck cardamom (Bari elaichi) 1
• Laung (Cloves) 3-4
• Jaifil ( Nutpiece) 1/4 pieces
• Javitri (Mace) 1/2 blades
• Badiya ka phool (star anise) 1
• Darchini (cinnamon stick) 1
• Sabut lal mirch( Button red chili) 9-10
• Piyaaz (onion) sliced 3 to 4
• Cooking oil ¾ cup
• 2 tbsp ginger garlic paste
• Salt 1/2 tbsp or as required
• Haldi powder (turmeric powder) 1 tsp
• Red chili powder 1-2 tsp
• Mutton 700 gram
• Aloo 250 gram
• Sookha aloo Bukhara (dried plum) 10-12
• Hara dhania (fresh Coriander) chopped
• Podina (fresh mint) chopped
• Rice 700 gram
• 2 tsp yellow food color
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Take a pan, and turn ON the flame. Add Coriander seeds, Fennel seeds, black pepper, Cumin seeds, green cardamom, black cardamom, Cloves, Nutpiece 1/4 pieces, Mace 1/2 blades, star anise, cinnamon stick, Button red chili. Now, dry roast all the mixture until fragrant.
Let them cool. Now grind the mixture to make a coarse powder. Now take cooking oil in a pot at medium flame, add onion (sliced) 3 to 4 medium, fry it until the onions slice gets golden brown color, Reserve half in a plate for layering (later).
Now, take Mutton 700 gram. Add half of the fried onion and mix it well, add 2 tbsp ginger garlic paste. Mix well until the color of the meat changes, add water 1 liter or as required.
Add salt, and turmeric powder to it. Medium the flame and cook until bringing it to a boil.
Now cover and cook on a medium flame for 40 to 45 minutes. Cook on high flames until the oil separates. Add yogurt to the mutton and mix it well, add ground spices, and red chili powder 1-2 tsp or as required for taste. Mix well and cook for 5-6 minutes. Add dried plum, fresh Coriander, and fresh mint. Aloo 250 gram, Boil them with food color.
Now take a pot. Take rice 700 gram boiled with salt until 3/4th done. Now make one layer of rice and then one layer of mutton mixture and repeat the process respectively on it.
Now garnish fresh chopped Coriander and mint. Add the reserved golden brown onion. Add black pepper seeds 5 to 6.
Now take 2 tbsp water and 2 tsp yellow food color and mix it well. Now, add color to the biryani. Take one lemon (sliced) and fried onions, and garnish it on the biryani. Cover the biryani and stem and cook it for about 10-15 minutes on a low flame.
Now uncover it and mix it well. Spicy Sindhi biryani is ready to be served.
When we talked about its benefits, Mutton is a rich source of vitamins, iron, and protein which are essential for the growth of muscles and bones. It is also good for the heart. But it also has some side effects such as the cause of high cholesterol, weight gain and etc.
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Delicious Arabic Mutton Biryani Recipe:
If you are looking for a new recipe then Arabic Mutton Biryani Recipe is the best option. This is the most flavourful dish you have ever tasted.
Sabut dhania (Coriander seeds) 1&1/2 tbsp
Zeera (cumin seeds) 1&1/2 tbsp
Sabut kali mirch (Black peppercorns) 1&1/2 tbsp
Laung (cloves) 1 tsp
Hari Elaichi (Green cardamom) 10-11
Darchini (cinnamon stick) 5-6
Badiya ka phool (star anise) 2
Dried lemons 3
Tez patta (Bay leaves) 2-3
Dry Roast until fragrant
Haldi powder (Turmeric powder) 1 tsp
Turn on the flame. Take a pan and add all the ingredients mentioned above and roast them on a low flame .Mix them well, turn off the flame. Let it cool, grind to make a fine powder of it. Now, biryani spice is ready.
Take a separate pot, turn on the flame. Add mutton botti 750g, adrak lehsan paste (garlic ginger paste) 1&1/2 tbsp, namak (salt) 1&1/2tsp, Darchini (cinnamon stick )2, badi elaichi (black cardamom) 1, laung (cloves) 2, Tezpatta leaves (bay leaves) 2, water 4 cups.
Mix them well, cook and bring it to boil, remove the scum from it.
Cover and cook on medium flame until meat is tender 30-35 minutes, 1/2 of stock should be left.
Take 1/2 cup cooking oil in a pot, let it melt at medium flame. Add Darchini (cinnamon stick) 1, Zeera (cumin seeds) 1 tsp, mix well add piyaz (onion) sliced 3 medium, mix well fry until it get golden brown, tomatoes chopped 2 medium, mix well and cook until tomatoes get soft 2-3 minutes
Now add garlic ginger paste 1/2 tbsp, salt 1&1/2 tsp or as required, dhania powder ( Coriander powder) 1&1/2 tsp, laal mirch powder (red chili powder) 1&1/2 tsp, haldi (Turmeric powder) 1/2 tsp, zeera power (cumin powder) 1/2 tsp. Add 2 tbsp prepared spice mix.
Mix them well and cook for 3 minutes, add dhai (yougurt) 3/4 cup, mix well and cook until oil separates. Add Boiled mutton with its stock. Mix well and cook for 2-3 minutes
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Reserve half for layering
Add chawal (rice) 500g, boiled with salt and whole spice until 50% done
Make one layer of Mutton gravy and one layer of boiled rice. Add fried piyaz, fresh Coriander chopped, mint leaves chopped. Now repeat the above procedure. Mix it well.
Now, your Arabic Mutton Biryani is ready to be served.
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