lets cook some tasty food with shef mehwish today i will share sindhi biyani recipe with you😋😋

sindhi biryani is a popupular rice dish from the sindh region of Pakistan.it is made with meat,
rice potatoes,and a variety of spices .sindhi biryani is known for its unique flavor and aroma, which comes from the the uses of spices such as also aloo bukhara [dried plums], kewra water,and rose water.


ingredients;

  • 1 kg meat (mutton,chicken,or beaf)
  • 5 cups basmati rice
  • 1/2 kg potaoes
  • 1 1/2 cups oil
  • 3 medium onion
  • 2 teaspoon garlic paste
  • 2 tea spoon ginger paste
  • 1/2 kg tomatoes
  • 10-15 purse
  • 2 tea spoon salt
  • 4 tea spoon chilli powder
  • 10 cloves
  • 8 green cardamons
  • 10 piece black pepper
  • two tea spoon cumin seeds
  • 2 cinaimon sticks
  • 4 black cardamonpods
  • 2 bay leaves
  • 250 g yougurt
  • 6 green chillies
  • 2 tablespoons corinder leaves
  • 2 tablespoon mint leaves
  • 1/4 cupfried onion
  • 1/4 teaspoon keawra water
  • 1/4 tea spoon rose water 
  • yellow food colour(optional)   

instruction
  1. soak the rice for in water for 30 minutes.
  2. meanwhile,heat the oil in a large pot. add the onions and fry until golden brown
  3. add the ginger garlic paste fry for another minutes 
  4. add the meat and cook until browned on all sides 
  5. add the red chilli powder,cloves,green cardamon pods,and bay leaves.stir to combine
  6.   add the tomatoes and prunes.cook until the tomatoes ara soft and mushy
  7. add the salt, yougurt,green chillies,coriander leaves and mint leaves.stir to combine
  8. cover the pot and cook on low heat for 30 minutes, or until the meat is tender
  9. drain the rice and it with cold water.
  10. to assemlbe the biryani, spread a layer of rice in the bottom of the pot.top with a layer of the meat and gravy.repeat the layer until all of the rice and meat of the use up
  11. sprinkle the fried onoin, keawra water,rose water,and yellow food colour(if using)over the top layer.
  12. cover the pot and cook on low flame heat for 15 minutes,or until the rice is cooked through.
  13. fluff the rice with a fork an serve hot.                           

Tips.

  • for a rice flavor, use goat meat instead of mutton or chicken.
  • if you don't have kewra water or rose water, you omit them
  • to make the biryani ahead of time, cook the rice and meat seprately.when you're ready to serve, assemble the biryani as described above and cook it own heat until the rice is heated through.
  • sindhi biryani is traditionally served mint rita, a yougurt- based condiment.



 


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