Sindhi Biryani 2 Recipes Chicken & Mutton

Sindhi Biryani Chicken & Mutton

Recipe 1: Classic Sindhi Biryani (Chicken)

Ingredients:

• 2 cups Basmati rice
• 500g chicken, cut into pieces
• 2 large onions, thinly sliced
• 2 large tomatoes, chopped
• 1 cup yogurt
• 3-4 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 2 potatoes, peeled and cubed
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup fresh coriander leaves, chopped
• 2 teaspoons red chili powder
• 1 teaspoon turmeric powder
• 2 teaspoons cumin seeds
• 4-5 cloves
• 2-3 cardamom pods
• 1 cinnamon stick
• 1 bay leaf
• 1/2 teaspoon black peppercorns
• 1/4 cup ghee or oil
• Salt to taste
• Juice of 1 lemon
• A few saffron strands soaked in warm milk
• 1/4 cup fried onions (optional)

Instructions:

1. Cook the Rice:

   • Wash and soak the Basmati rice for 30 minutes.
   • Boil water in a large pot, add a pinch of salt, and cook the rice until 70% done. Drain and set aside.

2. Prepare the Chicken:

   • Heat ghee or oil in a large pan, add cumin seeds, cloves, cardamom, cinnamon stick, bay leaf, and black peppercorns.
   • Add the sliced onions and sauté until golden brown.
   • Add ginger-garlic paste and sauté for a minute.
   • Add the chicken pieces and cook until they are lightly browned.
   • Add the chopped tomatoes, red chili powder, turmeric powder, and salt. Cook until the tomatoes are soft.
   • Stir in the yogurt, mint leaves, coriander leaves, green chilies, and potatoes. Cook for 5-7 minutes until the chicken and potatoes are almost done.

3. Layering the Biryani:

   • In a large, heavy-bottomed pot, spread a layer of the chicken mixture.
   • Add a layer of rice on top of the chicken.
   • Sprinkle some lemon juice, saffron milk, and fried onions (if using) over the rice.
   • Repeat the layers, ending with a layer of rice.

4. Dum Cooking:

   • Cover the pot with a tight-fitting lid and cook on low heat (dum) for 20-25 minutes until the rice is fully cooked and the flavors are well blended.

5. Serving:

• Gently fluff the biryani before serving. Serve hot with raita and salad.

Recipe 2: Sindhi Mutton Biryani with Potatoes

 

Ingredients:

• 2 cups Basmati rice
• 500g mutton, cut into pieces
• 3 large onions, thinly sliced
• 2 large tomatoes, chopped
• 1 cup yogurt
• 4-5 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 2 large potatoes, peeled and quartered
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup fresh coriander leaves, chopped
• 2 teaspoons red chili powder
• 1 teaspoon turmeric powder
• 2 teaspoons coriander powder
• 1 teaspoon garam masala powder
• 2 teaspoons cumin seeds
• 4-5 cloves
• 3-4 cardamom pods
• 1 cinnamon stick
• 1 bay leaf
• 1/2 teaspoon black peppercorns
• 1/4 cup ghee or oil
• Salt to taste
• Juice of 1 lemon
• A few saffron strands soaked in warm milk
• 1/4 cup fried onions (optional)

Instructions:

1. Cook the Rice:

   • Wash and soak the Basmati rice for 30 minutes.
   • Boil water in a large pot, add a pinch of salt, and cook the rice until 70% done. Drain and set aside.

2. Prepare the Mutton:

   • Heat ghee or oil in a pressure cooker, add cumin seeds, cloves, cardamom, cinnamon stick, bay leaf, and black peppercorns.
   • Add the sliced onions and sauté until golden brown.
   • Add ginger-garlic paste and sauté for a minute.
   • Add the mutton pieces and brown them on all sides.
   • Add the chopped tomatoes, red chili powder, turmeric powder, coriander powder, garam masala powder, and salt. Cook until the tomatoes are soft.
   • Stir in the yogurt, mint leaves, coriander leaves, green chilies, and potatoes. Cook for a few minutes.
   • Add a little water and pressure cook the mutton until it is tender.

3. Layering the Biryani:

   • In a large, heavy-bottomed pot, spread a layer of the mutton mixture.
   • Add a layer of rice on top of the mutton.
   • Sprinkle some lemon juice, saffron milk, and fried onions (if using) over the rice.
   • Repeat the layers, ending with a layer of rice.

4. Dum Cooking:

   • Cover the pot with a tight-fitting lid and cook on low heat (dum) for 20-25 minutes until the rice is fully cooked and the flavors are well blended.

5. Serving:

• Gently fluff the biryani before serving. Serve hot with raita and salad.