Sindhi Biryani
Rather than the regular Biryani, Sindhi Biryani is more spicy and tasty. Dunno whether it originates from Sindh or not. Just make sure about one thing if u dun want your rice overly cooked, keep on checking them while u r boiling them and drain them as soon as u turn off the heat. Do NOT leave them in the water once you turn off the heat. You can also add some vinegar while boiling the rice so they won't stick together. Note, you can also substitute mutton with chicken. Potatoes are not necessary if you use Chicken though.
1½ hours 30 min prep
Change to: servings US Metric
1-1 1/2 kg mutton
1 kg basmati rice (soaked in water for atleast 1/2 an hour)
1/2 kg potatoes (cut into large chunks)
1/2 kg tomatoes (chopped)
250 g yogurt
1 teaspoon red chili powder
4 teaspoons salt
3 medium onions
2 teaspoons garlic paste (Lehsan)
2 teaspoons ginger (Adrak)
8 green cardamoms (Chhoti Ilaichi)
4 black cardamom pods (Bari Ilaichi)
10 cloves (Laung)
10 pieces black pepper (Kali Mirch)
1 teaspoon cumin seeds (Zeera)
1 cinnamon stick (Dalchini)
2 bay leaves (Tez Patta)
250 g oil
6 green chilies
2 tablespoons coriander leaves (Dhaniya)
2 tablespoons mint leaves (Podina)
2 pinches yellow food coloring
10-15 prunes (Aaloobukharay)
3 teaspoons salt
3 bay leaves
3 cinnamon sticks
2 black cardamom pods
Slice the onion and fry it in oil until it is light brown. Take out 1/4 of it and keep aside.
Add Garlic (Lehsan), Ginger (Adrak), tomatoes, prunes (Aaloobukharay), salt, chili powder, cloves, cardamoms, Black Pepper, (Kali Mirch), Cumin Seeds (Zeera), and cinnamon to the remaining fried onions.
Fry this until the tomatoes are tender and the water is dry.
Then add meat, yoghurt and some water and cook on medium heat until the meat is tender and the water has evaporated.
On other side boil the potatoes until they're half cooked.
Now, add green chillies, mint, coriander leaves, and the half boiled potatoes to the meat. Simmer for 2, 3 minutes. Your meat curry is done.
Boil the rice with salt, bay leaves, cinnamon sticks and black cardamom and drain the water off when the rice is half done.
Layer the curry with the rice in a pot in one on one layers. Sprinkle the food color, fried onions, and chopped mint leaves on top of the last layer.
Close the lid tightly making sure no steam passes out of the pot and cook on low heat until the rice is done.
Gently mix it before serving.
Serve with Raita.
Posted on 9/29/2007 11:49:13 PM
.. this toipic is back now!.. wow 
LG sis 
