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….
1.5 cups Oil
3 medium onions (sliced)
2 teaspoons ginger garlic paste
0.5kg chopped tomatoes
Salt to taste
4 teaspoons red chili powder
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.