Sindhi Biryani is a special meat-and-rice dish originating from the Sindh province of Pakistan. Owing to its popularity, it is one of the most consumed dishes in Pakistani and Sindhi cuisines. It is served on all Pakistani flights to 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 was cooked simply by adding a few spices. When it spread across Pakistan, people gradually started to bring some variations in the recipe. Now it is similar to all other types of biryani, with a bit of a difference.
In my previous post, I gave 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,n as desired. It has a lengthy preparation, but the work is definitely worth it.
In my previous post, I gave 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,n as desired. 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.
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Take a pan, add ghee, heat it well, and fry onions in hot oil/ghee until lightly golden.
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, and green chilies, and stir fry for 5 minutes.
Add water (beef/lamb/mutton 4 cups, chicken 2 cups)
Bring it to a boil, il 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,e the heat)he.
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. hly
For the best result, rice was cooked 2 hours before layering.
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 the meat. Repeat the same process as #1
Spread the remaining half-cooked rice on top of the first layer
Then sprinkle some brown onion, food color, 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.
Mix before serving
Now Sindhi biryani is ready to serve with mixed vegetable raita, plain raita, and salad.
Note: I always prefer using ghee with traditional dishes;s ghee makes it tasty and aromatic. If you have health issues, then you can skip it and use oil.
Sindhi Biryani is a special meat-and-rice dish originating from the Sindh province of Pakistan.
Ingredients for the beef masala:
- 500 g beef, calf meat
- 150g, potatoes peeled and cut into 4 big pieces (optional)
- 200g, onion, finely sliced
- 250g, tomatoes, finely sliced
- 2 tbsp, ginger garlic paste freshly ground
- 4 tbsp, homemade biryani masala
- 1 cup, homemade yogurt
- ¼ tbsp, ginger freshly grated
- ½ cup, fried brown onion for garnishing
- 1 large lemon slice
- ¼ cup, fresh coriander leaves chopped
- ¼ cup, mint leaves chopped
- 4-6, long green chilies
- 150ml, ghee/olive oil/canola oil
Ingredients for Rice:
- 500g, Basmati rice (soaked in cold water for at least 4 hours)
- Black Cumin seeds: 1/2 tsp.
- Whole Garam Masala : (Cloves: 4, Bay leaves: 2, Black Peppercorns: 10, Green Cardamom: 1, and Cinnamon stick: one 1″ piece
- Saffron Threads: 1/2 tsp (dissolve in 1/2 cup of warm water and set it aside)
- 1/8 ts, yellow/orange food color (dissolve in 1 tbsp water and keep aside
- ¼ tsp biryani essence
- Salt to taste
How to make the Sindhi Biryani?
- Take a pan and add ghee and heat it well.
- Fry onions in hot oil/ghee until lightly golden. Add meat and garlic paste. Stir fry for 4-5 minutes on high heat.
- Meanwhile, in a separate bowl,l add potatoes, es then sprinkle some food color, mix it, and keep aside.
- After 4-5 minutes, add homemade Sindhi biryani masala powder, homemade yogurt, grated ginger, some tomato slices, and green chilies, and stir fry for 5 minutes.s
- Add water (Beef/Lamb/mutton 4 cups, Chicken 2 cups). Cover and cook on low heat until meat is tender. When cooked, ed there should be about two cups of gravy left (If less, ess add water; if more, turn off the heat)e. at
- 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. hly
- 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 the meat
- Repeat the same process as #1
- Spread the remaining half-cooked rice on top of the first layer
- Then sprinkle some brown onion, food color, 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).
- Mix before serving
- Now Sindhi biryani is ready to serve with mixed vegetable raita, plain raita, and salad
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