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Sindhi Biryani
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Click here for Measuring Table |
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- The Sindhis come from the province of Sing in North
India, which has its own distinctive style of cooking. As far as
biryanis are concerned, we use chicken mainly and not lamb, which is
usually preferred in Mughlai Biryanis.
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Sindhi Biryani
Ingredients:
2 cups basmati rice
1 large chicken, cut into pieces
1 tsp saffron threads
1 cup milk
1 tsp biryani coloring, or
light orange coloring
1 tsp green coloring
Rosewater for flavoring
1 1/2 cups ghee and oil, mixed
5-6 medium onions, sliced thinly
1/2 cup ginger paste
1/2 cup garlic paste |
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Biryani masala:
8-10 cloves
8-10 green cardamoms
8 tsp chili powder
3 tsp whole cumin seeds
2-3 cinnamon sticks
1/2 a nutmeg
1 tsp whole black peppercorns
1 cup thick whipped yoghurt
Salt to taste
5-6 whole chilies
3-4 potatoes, halved & lightly fried in oil
3 tomatoes, sliced into rings
3 tbsp coriander leaves, chopped
3 tbsp mint leaves, chopped |
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For rice:
2-3 tsp salt
3-4 cinnamon sticks
3-4 bay leaves
4-5 cloves
4-5 green cardamoms
2-3 tbsp fried onions
2 tbsp almonds, peeled & roasted
2 tbsp cashew nuts, roasted
3 hard boiled eggs, shelled |
Method:
- Mix the saffron with 1/3 of the milk,
slightly warmed, to infuse. Keep aside.
- Mix a little of the biryani coloring with
1/3 of the milk to make a light orange mixture. Keep aside.
- Mix little of the green coloring with 1/3
of the milk to make a light green mixture. Keep aside.
- Heat oil and ghee mixture in a heavy pan
and fry the sliced onions till golden brown on a medium fire.
- Add the ginger and garlic pastes and fry
well till fragrant. Add the chicken and fry till they turn color
then add the biryani masala, yoghurt and salt.
- When the masala is well fried, add the
whole green chilies with some water and let it cook on low flame
till the chicken is tender but not too soft. There should be
approximately 1/2 to 1 cup gravy left.
- Turn off fire. Add fried potatoes and mix
in the gravy. Garnish with tomato rings and some of the chopped
coriander and mint leaves.
- Clean and wash the rice and soak for about
2 hours. Boil with 2-3 tsp of salt, the cinnamon sticks, bay leaves,
cloves and cardamoms. When the water starts to boil briskly, add the
rice and let it cook will ¾ done. Immediately strain it in a
colander to prevent further cooking.
- Divide the rice into 3 portions. Color one
portion with the biryani coloring and the other, green. Leave one
portion white.
- Now take a large casserole. Brush the base
with some ghee and place half of the white rice on it. Place a layer
of chicken with a little of the gravy on the rice, sprinkle with a
little milk and saffron mixture, rosewater and some fried onions.
- Next, put all the green rice and some ghee
on it. Repeat the whole process of putting the chicken, saffron
mixture, rosewater and fried onions. Then add the rice with briyani
coloring. Repeat until all the chicken and the balance of white
rice are used. Cover the casserole, first with foil, then with the
casserole lid and place it in the oven for 45 minutes to 1 hour on
very slow heat (about 160C).
- To serve, scatter fried onions, roasted
almonds, and cashew nuts on top of the rice. Decorate with the
boiled eggs, cut into quarters.
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