AHMED COOKBOOK

Sindhi Biryani

(Serves 5 to 6)

INGREDIENTS QUANTITY
Meat (Beef/mutton/Chicken/Fish) 500-750g
Rice (fine quality) Cleaned 500-600g
Oil / Ghee (½ – ¾ cup) (150g)
Yoghrt (Beaten) (½ cup) (100g)
Potatoes (Coarsely Chopped) 250g
Tomatoes (Coarsely Chopped) 2-3 Nos. 150g
Onions (Finely shredded rings) 2-3 Nos. 150g
Ginger (Finely chopped) 1 ½ Tbsp 2 inch long Piece (30g)
Garlic (Finely crushed) 1 ½ Tbsp one pod  (25g)
Small Green Chilies (Whole) (6-8) Nos. (25g)
Green Mint (Finely chopped) ½ bunch
Green Coriander Leaves (Finely chopped) ½ bunch
AHMED (Sindhi Biryani Masala) One packet (60g)

Cooking Procedure:

(A)

  • Thoroughly wash the rice and then soak for (15-20) Minutes.
  • Add 2 Tablespoons of cooking salt and soaked rice to (6-8) Glass of Boiling water.
  • Drain the extra quantity of water. Cook on high flame till rice become half tender.

(B)

  1. In ½ cup of Oil/Ghee fry onion till golden brown.
  2. Add Meat, Potatoes, Ginger, Garlic, Yoghurt, Green Chili and AHMED sindhi biryani masala and fry for (10-15) minutes.
  3. Now add (2-3) Glass of water and cook till meat become tender on cooking only half cup of gravy shall remain.
  4. Speared tomatoes, green coriander leaves and mint on cooked meat and cook at very low flame for another (10-15) minute do not mix meat and green masala.
  5. Now speared boiled rice over green masala fry small quantity of onions in (1/4th) cup of oil/ghee sprinkle over rice. Simmer for (15-20) minutes
  6. Mix meat and rice before serving.

Delicious sindhi biryani is ready, serve with raita and salad.

(Note):

  • To make Biryani more colorful sprinkle yellow food color at the time of simmer.
  • (½) cup (125g) peas, (1-2) medium carrots and (1/4-1/2) medium size cauliflower can also be used together with potatoes if available.

 

NOTE:

For Milder Hotness:

For those who take mild chilies & salt, half the quantity of the given recipe spices can be used. Salt may be to the requirement.

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