Hello Everyone & Eid Mubarak. I was waiting for Eid-ul-Azha just to try some recipes with mutton as I didn’t like beef cos it took more time to cook. It’s been almost 2 years since I had good Sindhi Biryani. So I search the recipe on the internet and give it a try.
Let’s start with the ingredients, shall we….
- 1.5kg mutton
- 0.5kg potatoes
- 1.5 cups Oil
- 3 medium onions (sliced)
- 2 teaspoons ginger garlic paste
- 0.5kg chopped tomatoes
- Salt to taste
- 250gm yogurt
- 4 teaspoons red chili powder
- 8 cloves
- 6 green cardamoms
- 2 cinnamon sticks
- 10 pieces black pepper
- 2 teaspoons cumin seeds
- 4 black cardamom pods
- 6 green chilies
- 2 tablespoons coriander leaves
- 2 pinches orange food coloring
- 1 tablespoon mint leaf (chopped)
- 5 cups rice (soaked in water for atleast 1/2 an hour)
- 2 teaspoons salt
- 2 bay leaves
- 2 cinnamon sticks
- 2 black cardamom pods
This is how it should look like…but how ? Here is the method.
- Slice the onion and fry it in oil until it is light brown. Take out 1/4 of it and keep aside.
- Add ginger garlic paste, tomatoes, salt, red chili powder, cloves, cardamoms, black Pepper, cumin seeds, cinnamon, black cardamom pods and bay leaves to the remaining fried onions.
- Fry this until the tomatoes are tender and the water is dry.
- Then add meat, yogurt and water (if desired) and cook on medium heat until the meat is tender and the water has evaporated.
- On other side boil the potatoes until they’re half cooked.
- Add green chilies, mint, coriander leaves, and the half boiled potatoes to the meat. Simmer for 3 minutes. Your meat korma is done.
- Boil the rice with salt, bay leaves, cinnamon sticks and black cardamom and drain the water off when the rice is half done.
- 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.
- Close the lid tightly making sure no steam passes out of the pot and cook on low heat until the rice is done.
- Gently mix it before serving.