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Name: Simi Ali

Biryani-Sindhi


Ingredients
1 to 1½ kg mutton/chicken
1 kg Basmati rice
½ kg potato
½ kg tomato
250 grm. yogurt
1 tsp red chili powder
4 tsp salt
3 onions medium
2 tsp. garlic (Lehsan) paste
2 tsp. ginger (Adrak)
8 green cardamom (Chhoti Ilaichi)
4 black cardamom (Bari Ilaichi)
10 cloves (Laung)
10 pcs. black pepper (Kali Mirch)
1 tsp. cumin seeds (Zeera)
1 stick cinnamon (Dalchini)
2 bay leaves (tezpatta)
250 grm. oil or ghee
6 green chilies
2 tbs. coriander (Dhaniya) leaves
2 tbs. mint (Podina) leaves
1 tbs. Kewra
2 pinch yellow food color
1 tbs. sugar
10 to 15 prunes (Aaloobukharay)
Slice the onion and fry it in oil until it is light brown. Take out half of it and keep aside.
Add Garlic (Lehsan), Ginger (Adrak), salt, chili powder, cloves, cardamoms, Black Pepper corn. (Kali Mirch), Cumin Seeds (Zeera), bay leaves, cinnamon, and yogurt to the remaining half.
Fry this until the water is dry and then add the meat and fry it again. Add some water and cook on low heat until the meat is tender and the water has evaporated.
Peel the potatoes and cut them into large chunks. Boil until they're half cooked.

Soak the rice in water for half an hour. Boil and Drain the water off when they're half done.
Add chopped tomatoes, green chilies (whole), Mint (Podina), Coriander (Dhaniya) leaves, prunes (Aaloobukharay), boiled potatoes and the brown onion kept aside. Add this to the meat.

Layer this with the rice in a pot. Sprinkle a solution of food color, sugar and Kewra.

Keep the lid closed and cook this on low heat until the rice is done. Gently mix it before serving. Serve with Raita.

Serving: 6 to 8 persons.


Used whole, sliced and ground.
Used as paste & slices
Green Cardamom
black cardamom
Cloves
Black Pepper corns
Cumin seeds
Cinnamon sticks
Used in dried form.
Green Chilies
Cilantro / Coriander leaves
Mint

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