Sindhi Biryani

 Sindhi Biryani

              is known for its rich and diverse flavors, and their biyani (or biryani) is no exception. Sindhi biyani is a delicious rice dish made with fragrant basmati rice, aromatic spices, and tender meat or vegetables. Here are two popular Sindhi biyani recipes: one with meat (chicken) and the other with vegetables.

Ingredients:

• - 500g chicken, cut into pieces
• - 2 cups basmati rice, soaked for 30 minutes
• - 3 medium-sized onions, thinly sliced
• - 2 medium-sized tomatoes, chopped
• - 1/2 cup plain yogurt
• - 1/4 cup chopped mint leaves
• - 1/4 cup chopped coriander leaves
• - 1/4 cup fried onions (birista)
• - 3-4 green chilies, slit lengthwise
• - 2 tbsp ginger-garlic paste
• - 1/2 cup cooking oil or ghee
• - 1/2 tsp saffron strands, soaked in 2 tbsp warm milk
• - 1/4 cup milk
• - Whole garam masala (4-5 cloves, 4-5 green cardamoms, 1-inch cinnamon stick, 1 bay leaf)
• - 1/2 tsp turmeric powder
• - 1/2 tsp red chili powder
• - 1/2 tsp cumin powder
• - 1/2 tsp coriander powder
• - Salt to taste

Instructions:

1. In a large pot, bring water to a boil and add soaked basmati rice. Cook until it is 70% cooked. Drain and set aside.

2. In a separate pan, heat oil or ghee and add the whole garam masala. Sauté for a minute until they release their aroma.

3. Add sliced onions and fry until they turn golden brown.

4. Add ginger-garlic paste and green chilies. Sauté for a few minutes until the raw smell disappears.

5. Stir in chopped tomatoes and cook until they become soft and the oil separates.

6. Add turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well.

7. Add chicken pieces and cook until they are sealed and lightly browned.

8. Add plain yogurt, mint leaves, and coriander leaves. Mix everything together and let it simmer until the chicken is cooked through and tender.

9. In a separate small bowl, mix saffron strands with warm milk and let it infuse for a few minutes.

10. In a large, heavy-bottomed pot or oven-proof dish, layer half of the partially cooked rice, followed by a layer of the chicken masala. Sprinkle some fried onions and drizzle some saffron milk.

11. Repeat the layering process with the remaining rice, chicken masala, fried onions, and saffron milk.

12. Cover the pot with a tight-fitting lid and cook on low heat for about 25-30 minutes or until the rice is fully cooked and fluffy.

13. Serve hot with raita or a side salad.

2. Sindhi Vegetable Biryani:

Ingredients:

- 2 cups basmati rice, soaked for 30 minutes

- 1 cup mixed vegetables (carrots, peas, beans, potatoes, etc.), chopped

- 1 large onion, thinly sliced

- 1/2 cup plain yogurt

- 1/4 cup chopped mint leaves

- 1/4 cup chopped coriander leaves

- 1/4 cup fried onions (birista)

- 3-4 green chilies, slit lengthwise

- 2 tbsp ginger-garlic paste

- 1/4 cup cooking oil or ghee

- 1/2 tsp saffron strands, soaked in 2 tbsp warm milk

- 1/4 cup milk

- Whole garam masala (4-5 cloves, 4-5 green cardamoms, 1-inch cinnamon stick, 1 bay leaf)

- 1/2 tsp turmeric powder

- 1/2 tsp red chili powder

- 1/2 tsp cumin powder

- 1/2 tsp coriander powder

- Salt to taste

Instructions:

1. Follow steps 1 to 8 from the Sindhi Chicken Biryani recipe to prepare the masala base.

2. Add the chopped mixed vegetables to the masala base and cook until they are partially tender.

3. Proceed with the layering process as described in steps 9 to 13 from the Sindhi Chicken Biryani recipe.

Both these recipes will yield delicious and aromatic Sindhi biyani that you can enjoy with your family and friends. Adjust the spice levels according to your taste preferences. Happy cooking!