Sindhi Mutton / Chicken Biryani



Serves 8

Ingredients:

1 kg Mutton / Chicken
1 kg Basmati Rice ­ pre-soaked for 30 mins.
1/2 kg Tomatoes - chopped
1/2 kg Potatoes -­ cut into big pieces half boiled
2 Med Onions - chopped
250 gms Curds/Dahi/Yoghurt
2 tbsp Garlic n ginger paste + 1 tsp Red chili powder + 1 tsp Cumin - (Jeera)
8 Green cardamoms (choti elaichi) + 4 Black cardamoms (badi elaichi)6 Green Chillies
10 Cloves - (Laung / Lavang + 10 Peppercorns - (Kali Mirch) + 1 Cinnamon stick (Dal Chini)
2-3 Bay leaves (Tej Patta) + 2 tsp Mint leaves (Pudina) + 2 tsp Coriander / Cilantro (Hara Dhaniya)
2 pinch of saffron ­ soaked in little water. Salt to taste + Oil / Ghee for frying + Water for cooking

Method:

Half cook the rice and keep aside, do not drain.Heat oil in a big deep pan (kadai/pressure pan), fry the onions till light brown, add garlic, ginger, salt, red chili powder, cloves, cardamoms, jeera, bay leaves, peppercorns, cinnamon, curds. Fry till the masala is cooked well. Add the meat and tomatoes and fry more. Add water and cook on low heat till meat is cooked and water dries. Add green chilies, mint, coriander and potatoes to the meat. I add 1 tbsp Ghee here for flavour. Add the half cooked rice now with remaining water of it onto the meat. Cover with lid and cook on low heat till rice is done. Sprinkle the saffron n water on the biryani in such a way as only the top layer gets it, this way when you serve, mix it and get two coloured rice. Some people add food colour to get the red colour effect. You can have this with onion or veg raita, salads and pickles. Off course not, sindhi's dont have papads with everything, but you can if you want to here, fried papads will go nicely.

Enjoy !

Saucy


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