Biryani Recipe - How Sindhi to Make Spicy and Flavorful Rice Dish from Pakistan

Biryani Recipe - How Sindhi to Make Spicy and Flavorful Rice Dish from Pakistan

Sindhi Biryani is a popular rice dish from the Sindh province of Pakistan. It is a spicy and flavorful dish made with a mix of meats, including beef or mutton, and rice that is flavored with a variety of aromatic spices and herbs.

The recipe for Sindhi Biryani usually involves marinating the meat in a mixture of yogurt, ginger, garlic, and spices like cumin, coriander, and red chili powder. The meat is then cooked until it is tender and flavorful.

To prepare the rice, long-grain basmati rice is typically used and it is first soaked for a short time before being cooked. Once the rice is cooked, it is layered with the cooked meat and a mixture of fried onions, tomatoes, and green chilies. The dish is then baked in an oven or slow-cooked over low heat until the flavors have melded together.

Sindhi Biryani is typically served with a side of raita, which is a yogurt-based sauce that helps to cool down the spicy flavors of the dish. It is a popular dish in Pakistan and is often served at weddings and other special occasions.

 

"Rather than the regular Biryani, Sindhi Biryani is more spicy and tasty. Don't know whether it originates from Sindh or not. Just make sure about one thing if you don't want your rice overly cooked, keep on checking them while you r boiling them and drain them as soon as you 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. P.S For Desi people the rice measurement is 5 tea cups and not mugs."

Sure, here's a recipe for Sindhi Biryani that serves 6-8 people:

Ingredients:

1 kg beef or mutton, cut into bite-sized pieces

2 cups of long-grain basmati rice

4 onions, sliced thinly

4 tomatoes, chopped

6 green chilies, chopped

1/2 cup of yogurt

2 tablespoons of ginger paste

2 tablespoons of garlic paste

1 tablespoon of red chili powder

1 tablespoon of cumin powder

1 tablespoon of coriander powder

1/2 teaspoon of turmeric powder

4-5 whole black peppercorns

4-5 cloves

2-3 green cardamom pods

1 cinnamon stick

Salt, to taste

Oil, for frying

 

Instructions:

In a large bowl, mix the yogurt, ginger paste, garlic paste, red chili powder, cumin powder, coriander powder, turmeric powder, and salt. Add the meat and mix well to coat evenly. Marinate the meat for at least 2 hours, or overnight in the refrigerator for best results.

In a large pot, bring water to a boil and add the rice. Cook for about 10-12 minutes, or until the rice is about 3/4 of the way cooked. Drain the water and set the rice aside.

In a large pan or wok, heat oil over medium heat and fry the onions until they are golden brown. Remove the onions from the oil and set them aside.

In the same oil, add the marinated meat and cook until it is browned on all sides. Add the tomatoes and cook until they are soft and mushy. Add the green chilies and whole spices, and cook for a few more minutes.

Preheat your oven to 180°C (350°F).

In a large oven-safe dish, layer the rice on the bottom, then add a layer of the cooked meat and gravy, then a layer of fried onions. Repeat these layers until all the rice and meat are used up. Top with a layer of fried onions.

Cover the dish with foil and bake in the preheated oven for 20-25 minutes, or until the rice is fully cooked and the flavors have melded together.

Serve the Sindhi Biryani hot with a side of raita and enjoy!

Note: You can adjust the amount of spices and chili according to your taste preference. Also, if you don't have an oven, you can cook the biryani on low heat on the stovetop with a lid on for about 20-25 minutes or until the rice is fully cooked