Pakistani Sindi Biryani

Pakistani Sindi Biryani~

From the Sind Province of Pakistan, this briyani uses a generous quantity of yogurt, spices and chili to enhance the flavors. Usage of kewra instead of rose water is another differentiating factor. Sindhi biryani recipes also use potatoes, prunes and are always garnished with slices of fresh tomatoes and green chilies :) :)

Ingredients for pakistani sindi biryani:

• 3 tablespoons of clarified butter,
• 3 pieces of onions, sliced and deep-fried,
• 1 kg mutton of with bones, cubed,
• 3 tablespoons of grated ginger,
• 1 tablespoon of crushed garlic,
• 100 g of yoghurt,
• 2 tablespoons of turmeric,
• 1 teaspoon of chili powder,
• 2 teaspoons of paprika powder,
• 1 teaspoon of ground coriander,
• 2½ teaspoons of ground cumin,
• 2 teaspoons of cumin seeds,
• 10 pieces of dried plums,
• 10 pieces of dried prunes,
• 10 pieces of cloves,
• 5 pieces of bay leaves,
• 4 pieces of cinnamon sticks,
• 14 pieces of green cardamom pods,
• 3 pieces of brown cardamom pods,
• salt according to taste,
• 8 pieces of peppercorns; ground,
• 4 pieces long green chilies; 3 left whole, 1 finely sliced,
• 3 pieces medium potatoes; parboiled and cut into half.

Ingredients for rice for pakistani sindi biryani:

• 500 g basmati rice; pre-soaked,
• 1 cup of yoghurt,
• 1 tsp of saffron; soaked in 1 cup milk & 2 tablespoons kewra water,
• 3 pieces of medium potatoes; parboiled,
• 1 handful of coriander; chopped,
• 1 handful of mint; chopped,
• 3 pieces of tomatoes; sliced.

Directions for pakistani sindi biryani:

1. Heat the clarified butter in a pan and fry ginger and garlic followed by the meat and fried onions. Next, add the yoghurt, ground spices, whole spices (reserve 8 green cardamom pods for the rice), bay leaves, dried fruits, salt and pepper.
2. Add the chilies and 350 ml water. Cover and simmer for 45 minutes. Bring sufficient water to boil, add in the salt, the reserved cardamom pods with the rice.
3. When the rice is partially cooked, drain out the water and spread onto two plates equally. Add the saffron milk onto one portion, mix evenly and set it aside.
4. Combine the tomato, coriander, mint and sliced green chilies. Add 1/3rd of the tomato mixture into the mutton curry. Cover and cook for a further 10 minutes.
5. In a heavy base pan add a layer of plain rice followed by the meat mixture. Add dollops of yoghurt and a sprinkling of the tomatoes and herb mixture.
6. Top it with the remaining plain rice and the saffron rice on top. Cover with the lid sealed with dough and cook on low heat for another 40 minutes.
7. Serve on to a plate and garnish with the tomatoes, green chilies and herb mix and enjoy :) :)