Pakistan – Sindhi Biryani

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By Dahiza Umar


INTRODUCTION TO BIRYANI

I don’t know any person in the world don’t know about the biryani but if you don’t know let me tell you. Biryani is a rice dish usually made up of meat any kind of meat like lamb, beef or even chicken but also made up of vegetables. A separate meat gravy is prepared and rice is boiled separately than layers on meat gravy and rice are made by adding additional things like fried onions, lemon slices, mint leaves, green chilies and one important thing food colour. To add yellow orange colour to the biryani is traditional way of making biryani. Biryani are also made by many other methods like the name indicates ‘’pulao biryani’’ in which stock is prepared from meat and made in a way like pulao made.

ORIGIN OF BIRYANI

As the name says SINDHI BIRYANI, Sindh is the province of Pakistan where the name comes from. It is also known by other name as HYDERABADI BIRYANI. Hyderabad is a city located in Sindh, Pakistan. Now this dish famous all around the world.

Recipe

  • 1 kg mutton
  • 1/4 cup yogurt
  • 1 tea spoon ginger paste
  • 1 tea spoon garlic paste
  • 2 table spoon oil
  • 1 tea spoon red chilli powder
  • 1 tea spoon salt
  • 5 cups rice
  • 6 onions
  • 4 tomatoes
  • 4 potatoes
  • 2 to 4 green chilies
  • 1/2 tea spoon garam masala powder
  • 4 cloves
  • 5 black pepper
  • 2 black cardamom
  • 2 tea spoon cumin
  • 2 bay leaves
  • 2 table spoon mint
  • 2 table spoon coriander
  • Yellow food colour pinch dissolve in water

Method

  1. Wash and soak the rice for about 20 minutes
  2. Heat the oil and fry sliced onions until they golden brown and remove half of them aside
  3. Now add whole spices like cloves, cumin, bay leaves, Black pepper, cardamom
  4. Once they get started sizzling, add tomatoes, salt, red chilli powder
  5. Stir until tomatoes are completely mushy and than add green chillies and meat and allow to cook in tomatoes mixture
  6. Add half cup of water and cook until the meat tender
  7. Bring large pot of water and boil rice into it . it should be three quarter done. It usually take 8 minutes .
  8. Drain the water off
  9. Now layer the meat gravy with rice , previously fried onions and rice.
  10. On top add mint, coriander, and food colour
  11. Cover the lid and place on low heat for about 15 minutes.
  12. Once done, open and fluff up the rice gently
  13. Enjoy!

Nutritional values

  • Total 1135 calories on dish
  • 63g protein
  • 21g fat
  • 176 gm carbohydrates

I hope you enjoy the recipe with your regards

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