SINDHI BIRYANI RECIPE:
Ingredients – AS PER 60 GRAM
| MEAT WITH BONES 1 kg / 2.2 lbs small portions | TOMATOES 200g / 2-3 medium thin round slices | PLAIN YOGURT 100g / ½ cup whipped | GARLIC PASTE 2 tablespoons | GREEN CHILLIES 10-20 whole |
| ZAUK BASMATI RICE 750g/ 3 ½ cups washed & soaked | POTATOES 250g / 2 medium peeled & quartered | ONIONS 175g / 2 medium finely sliced | GINGER PASTE 2 tablespoons | CILANTRO/FRESH CORIANDER 1 cup chopped |
| MINT LEAVES 1 cup | COOKING OIL 175ml /1cup | SHAN SINDHI BIRYANI MIX 1 packet mix in ½ cup water |
Process:
- Fry onions in hot oil until light golden. Add meat and garlic paste. Stir fry for 4-5 minutes on high heat.
- Add Shan Sindhi Biryani Mix, potatoes, yogurt, ginger paste and stir fry for 5 minutes.
- Add water (Beef/Lamb 4 cups, Chicken 2 cups). Cover and cook on low heat until meat is tender. When cooked there should be about two cups of gravy left (If less add water, if more increase heat).
- Place sliced tomatoes, green chilies, fresh coriander and mint leaves over the meat. Do not mix meat and green masala. Cover and cook on low heat for 5 minutes. Do not stir.
- Separately: In 15 cups / 3 liters of boiling water, stir in 3 tablespoons of Shan Salt and soaked rice. Boil rice until ¾ cooked. Remove and drain thoroughly.
- Spread cooked rice evenly over meat. Do not mix rice and meat. Cover and cook on low heat until rice is tender (5-10 minutes). Mix before serving.