Sindhi Beef Biryani Recipe - Yummy Traditional

Sindhi Beef Biryani Recipe


sindhi-biryani-recipe-with-step-by-step-photos

Sindhi Biryani is a special meat and rice biryani dish originating from the Sindh province of Pakistan. Owing to its popularity, it forms one of the most consumed dishes of Pakistani cuisine and Sindhi cuisine.it is served in all Pakistani flights to the passengers,
Biryani has a total of 130 types, People cook it their own style and according to taste. Sindhi biryani is one of them initially this recipe had been cooking in a simple way by adding few spices. when it spread across Pakistan then gradually people started to bring some variation in the recipe. now it is similar to all other type of biryani with a bit difference
                         
sindhi-biryani

In my previous post, I have given the Sindhi biryani masala powder recipe. today I’m sharing Sindhi beef biryani recipe using homemade Sindhi biryani masala powder you can make with chicken, mutton, or lamb.it's up to you.what you want to use you can as desired it has a lengthy preparation, but the work is definitely worth.
Sindhi beef biryani is a very tasty and spicy recipe. main ingredients are beef, rice, and masala powder. Basically, Sindhi biryani is a combination of a few vegetables, spicy meat, and long grain rice in which the layers are applied to each other.so let’s begin with step by step photos...                                    

Preparation of beef korma:
Take a pan to add ghee heat it well, fry onions in hot oil/ghee until lightly golden.
          
fry-onion

Add meat and garlic paste. Stir fry for 4-5 minutes on high heat. after 4-5 minutes add homemade Sindhi biryani masala powder, homemade yogurt, grated ginger, some tomato slices, green chilies, and stir fry for 5 minutes

add-spices-in-meat

Meanwhile, in a separate bowl add potatoes then sprinkle some food color mix it keep aside

sprinkle-food-colour

Add water (beef/lamb/mutton 4 cups, chicken 2 cups)

add-water-in-korma

Bring it to boil then cover and cook on low heat until meat is tender. When cooked there should be about two cups of gravy left (If less add water if more increase heat
                   
cook-the-beef



Direction for cooking rice:
Bring 4 cups of water to a boil in a big saucepan. Add cumin seeds and all whole garam masala listed above “For Rice”, and add salt to taste.
Cook the rice till ¾ done (Note: it takes 5-8 mins approx. depending upon the rice variety you’re using, so cook accordingly.) and then remove and drain thoroughly
For the best result rice cooked 2 hours before layering.

    Final preparation and layering biryani:
    Place remaining sliced tomatoes and green chilies, fresh coriander and mint leaves, lemon slices over the meat.
    Do not mix meat and green masala. Cover and cook on low heat for 5 minutes. Do not stir.
    Spread half-cooked rice evenly over meat
    Repeat the same process of #1 
    Spread remaining half-cooked rice on top of the first layer 
    Then sprinkle some brown onion, food color and saffron thread, biryani essence, mint coriander, green chili on top of rice
    Do not mix rice and meat. Cover and let it simmer on low heat until rice is tender (5-10 minutes
    preparation-of-layering-biryani

    Mix before serving


    mix-biryani-before-serving


    Now Sindhi biryani is ready to serve with mixed vegetable raitaplain raita, and salad.
    Note: I always prefer using ghee with traditional dishes ghee makes tasty and aromatic if you have health issue then you can skip and use oil    

    serve-biryani






    Sindhi Biryani is a special meat and rice biryani dish originating from the Sindh province of Pakistan


    Ingredients for the beef masala:
    1. 500g, beef, calf meat
    2. 150g, potatoes peeled and cut into 4 big pieces (optional)
    3. 200g, onion finely sliced
    4. 250g, tomatoes finely sliced
    5. 2 tbsp, ginger garlic paste freshly ground
    6. 4 tbsphomemade biryani masala
    7. 1 cuphomemade yogurt
    8. ¼ tbsp, ginger freshly grated
    9. ½ cup, fried brown onion for garnishing
    10. 1 large size, lemon slices
    11. ¼ cup, fresh coriander leaves chopped
    12. ¼ cup, mint leaves chopped
    13. 4-6, long green chilies
    14. 150ml,ghee/olive oil/canola oil
    Ingredients for rice:
    1. 500g, Basmati rice (soaked in cold water at least 4 hours)
    2. Black Cumin seeds: 1/2 tsp.
    3. Whole Garam Masala : (Cloves: 4, Bay leaves: 2, Black Peppercorns: 10, Green Cardamom  1 and Cinnamon stick: one 1″ piece 
    4. Saffron Threads: 1/2 tsp (dissolve in 1/2 cup of warm water and set it aside)
    5. 1/8 tsp, yellow/orange food color (dissolve in 1 tbsp water keep aside
    6. ¼ tsp, biryani essence
    7. Salt to taste
    How to make the biryani?
    Instructions:
    1. Take a pan to add ghee heat it well
    2. Fry onions in hot oil/ghee until lightly golden. Add meat and garlic paste. Stir fry for 4-5 minutes on high heat.
    3. Meanwhile, in a separate bowl add potatoes then sprinkle some food color mix it keep aside
    4. After 4-5 minutes add homemade Sindhi biryani masala powder, homemade yogurt, grated ginger, some tomato slices, green chilies, and stir fry for 5 minutes
    5. Add water (Beef/Lamb/mutton 4 cups, Chicken 2 cups). Cover and cook on low heat until meat is tender. When cooked there should be about two cups of gravy left (If less add water if more increase heat
    6. Bring 4 cups of water to a boil in a big saucepan. Add cumin seeds and all whole garam masala listed above “For Rice”, and add salt to taste.
    7. Cook the rice till ¾ done (Note: it takes 5-8 mins approx. depending upon the rice variety you’re using, so cook accordingly.) and then remove and drain thoroughly
    8. For the best result rice cooked 2 hours before layering.
    9. Place remaining sliced tomatoes and green chilies, fresh coriander and mint leaves, lemon slices over the meat.
    10. Do not mix meat and green masala. Cover and cook on low heat for 5 minutes. Do not stir.
    11. Spread half-cooked rice evenly over meat
    12. Repeat the same process of #1 
    13. Spread remaining half-cooked rice on top of the first layer 
    14. Then sprinkle some brown onion, food color and saffron thread, biryani essence, mint coriander, green chili on top of the rice
    15. Do not mix rice and meat. Cover and let it simmer on low heat until rice is tender (5-10 minutes).
    16. Mix before serving
    17. Now Sindhi biryani is ready to serve with mixed vegetable raitaplain raita, and salad
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