Cookbook:Sindhi Biryani
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Sindhi biryani is the Sindhi variant of the popular biryani rice dish. Because of its unique tastes and spices, the Sindhi biryani has become a very popular Pakistani rice dish, which is enjoyed greatly by Pakistanis and even Indians.
IngredientsEdit
- 1–1½ kg mutton
- 1 kg basmati rice (soaked in water for at least 30 minutes)
- ½ kg potato (cut into large chunks)
- ½ kg tomato (chopped)
- 250 g yogurt
- 1 tsp red chili powder
- 4 tsp salt
- 3 medium onions
- 2 tsp garlic paste (Lehsan)
- 2 tsp ginger (Adrak)
- 8 green cardamom pods (Chhoti Ilaichi)
- 4 black cardamom pods (Bari Ilaichi)
- 10 cloves (Laung)
- 10 pieces black pepper (Kali Mirch)
- 1 tsp cumin seeds (Zeera)
- 1 cinnamon stick (Dalchini)
- 2 Indian bay leaves (Tez Patta)
- 250 g oil
- 6 green chilies
- 2 tbsp coriander leaves (Dhaniya)
- 2 tbsp mint leaves (Podina)
- 2 pinches yellow food coloring
- 10–15 prunes (Aaloobukharay)
