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Sindhi Biryani

Sindhi Biryani

• 1-1 1/2 kg mutton
• 1 kg basmati rice (soaked in water for at least 1/2 an hour)
• 1/2 kg potato (cut into large chunks)
• 1/2 kg tomato (chopped)
• 250 g yogurt
• 1 teaspoon red chili powder
• 4 teaspoons salt
• 3 medium onion
• 2 teaspoons garlic paste (Lehsan)
• 2 teaspoons ginger (Adrak)
• 8 green cardamoms (Chhoti Ilaichi)
• 4 black cardamom pod (Bari Ilaichi)
• 10 clove (Laung)
• 10 pieces black pepper (Kali Mirch)
• 1 teaspoon cumin seed (Zeera)
• 1 cinnamon stick (Dalchini)
• 2 bay leaf (Tez Patta)
• 250 g oil
• 6 green chilies
• 2 tablespoons coriander leaves (Dhaniya)
• 2 tablespoons mint leaf (Podina)
• 2 pinches yellow food coloring
• 10-15 prune (Aaloobukharay)
• 3 teaspoons salt
• 3 bay leaf
• 3 cinnamon stick
• 2 black cardamom pod

1. Slice the onion and fry it in oil until it is light brown. Take out 1/4
   of it and keep aside.
2. Add Garlic (Lehsan), Ginger (Adrak), tomatoes, prunes (Aaloobukharay),
   salt, chili powder, cloves, cardamoms, Black Pepper, (Kali Mirch), Cumin
   Seeds (Zeera), and cinnamon to the remaining fried onions.
3. Fry this until the tomatoes are tender and the water is dry.
4. Then add meat, yogurt and water (if desired) and cook on medium heat
   until the meat is tender and the water has evaporated.
5. On other side boil the potatoes until they’re half cooked.
6. Now, add green chillies, mint, coriander leaves, and the half boiled
   potatoes to the meat. Simmer for 2, 3 minutes. Your meat curry is done.
7. Boil the rice with salt, bay leaves, cinnamon sticks and black cardamom
   and drain the water off when the rice is half done.
8. Layer the curry with the rice in a pot in one on one layers. Sprinkle
   the food color, fried onions, and chopped mint leaves on top of the last
   layer.
9. Close the lid tightly making sure no steam passes out of the pot and
   cook on low heat until the rice is done.
10. Gently mix it before serving.
11. Serve with Raita.

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