Sindhi Beef Biryani Recipe - Yummy Traditional

Sindhi Beef Biryani Recipe


sindhi biryani recipe with step by step photos


Sindhi Beef Biryani || Beef Biryani || How to Make Sindhi Biryani 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 in Pakistani cuisine and Sindhi cuisine.it is served on all Pakistani flights to the passengers
Biryani has a total of 130 types, People cook it in 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 a few spices. when it spread across Pakistan then gradually people started to bring some variations in the recipe. now it is similar to all other types of biryani with a bit of difference
                         
                                                                  
sindhi beef biryani recipe


In my previous post, I have given the Sindhi biryani masala powder recipe. today I’m sharing the 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 desire it has a lengthy preparation, but the work is definitely worth it.
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.                                   
how to make sindhi biryani

If you have tried this Sindhi Beef Biryani Recipe don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Facebook

Instagram

Pinterest

Youtube

                       



                                                         

Like Our Videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

           

sindhi biryani recipe


Take a pan to add ghee heat it well, and 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 a 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 the heat
                   
cook-the-beef



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 was cooked 2 hours before layering.



    Place remaining sliced tomatoes and green chilies, fresh coriander and mint leaves, and 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 the remaining half-cooked rice on top of the first layer 
    Then sprinkle some brown onion, food color and saffron thread, biryani essence, mint coriander, and green chili on top of the 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 issues then you can skip and use oil    

                                                                         
    sindhi beef biryani recipe







    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 for 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 Sindhi Biryani?
    1. Take a pan to add ghee and 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 the 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 was cooked 2 hours before layering.
    9. Place remaining sliced tomatoes and green chilies, fresh coriander and mint leaves, and 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 the 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, and 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
    *Not be duplicated, rewritten or published without permission- Thank you! 

    Have you any doubts about this blog kindly let me know
    EmoticonEmoticon