Sindhi Biryani Masala Recipe

Sindhi Biryani Masala || Biryani Masala || How to Make Sindhi Biryani Masala Recipe with step-by-step photos

Sindhi Biryani Masala is a blend of some other spices. This recipe basically comes from the internal Sindhi, Pakistan. It is very popular and tasty. You can make any kind of other biryani too from it. You can say it is an all-rounder spice. Initially, this masala was available only at the local level, but gradually, it has been spreading worldwide. 

Now, some branded companies also make export-quality spices. But abroad, people couldn’t find it easily at any Asian grocery store due to a lack of availability. 

                               

                                                           

Many other reasons can happen, which is why I thought why do I not share homemade Sindhi biryani recipes, especially for those who are living abroad, 

They are even Pakistani, and Eid is even upcoming. So at this event, every Pakistani/Indian Muslim wants to make biryani. This is the reason for sharing my homemade Sindhi masala biryani recipe. Try it once, and I hope you will enjoy this recipe.

In the recipe will be added some ground spices as well as some of the whole spices You can store it in an airtight jar/bottle for up to 2 months and keep it in a cool place. So let's start

This spice is enough for 2-3 kg of biryani, so let's begin 

                                     

 

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

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Dry roast all whole spices from the # 2 ingredients list, then put all roasted spices in the grinding jar

Grind them until you make a fine powder.

Take a medium bowl to add all powdered spices with ground spices, mix them well, now add all whole spices from the #3 ingredients list except plums

Now mix them very well, then add plums and a few drops of kewra essence., Finely add yellow/orange food color  
Mix them together, now ready to use in the recipe

You can store it in an airtight bottle/jar for 2 months or even more than that.

                               

Dhaba Style Aloo Keema Recipe

                                                 

Dhaba-Style Aloo Keema Recipe OR Aloo Keema Dhaba Style OR Aloo Keema Curry Step-by-Step Video and Photos

I love Aloo Keema Dhaba's Style! This savory curry is made with ground meat, potato, tomato, and a blend of essential ingredients that give it a delicious, aromatic flavor. Although some people have said that dhaba-style food is not healthy and is prepared in an unsanitary way,

I enjoy cooking it at home to ensure that it is prepared hygienically. This way, I can still enjoy the satisfaction of eating delicious food while knowing that it is made safely and healthily.

My mother used to cook aloo keema in her own unique style, which was absolutely delicious. Her curry was so tasty that I can never forget the taste of her cooking. Even though I've tried to replicate it, I still fail to cook aloo keema like her. Although I've had dhaba-style aloo keema, it still doesn't compare to my mom's cooking taste. Regardless, I continue trying to cook it in my own style.

                     

My Latest Video Dhaba Style Aloo Keema:

I have shared various versions of keema recipes, including Keema Matar, Keema Anda, Keema Masoor Biryani, Keema Aloo, Keema Karela, Minced Stuffed Pepper, and Keema Chana Dal.

Have you tried the Aloo Keema Recipe? If so, please rate it. Additionally, feel free to follow me on social media to stay up-to-date on my latest culinary creations.

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For detailed recipes, watch my video! 

You might like this:

Harissa Recipe

Ojri Recipe

Beef Magaz Nihari

Shola Khichdi 

Malai Kofta

                                                          

How to Make Dhaba-Style Aloo Keema? 

To cook Dhaba Aloo Keema, first cut and chop tomatoes, onions, potatoes, ginger, and green chilies. Prepare ginger, garlic, and chili paste and set them aside.      

If you have a mincer machine at home, it would be ideal to make your own mince. Otherwise, you can purchase it from the butcher's shop. It's important to ensure that the ground meat is fat-free. Alternatively, if you prefer, you can use hand-ground meat instead of a machine mincer.                          

To make a delicious curry, first, add ground meat to a pot and roast it for 5-10 minutes until all the water has evaporated.

        

Once the meat is dry, add onion, tomato, salt, ginger, garlic, chili paste, chili flakes, and red chili powder. Mix everything together well, and then add Kashmiri red chili powder to give the curry a beautiful shine and color.

                

Cover the pot and let it cook on medium heat for about 10 minutes. After 10 minutes, add potato cubes, crushed coriander, and cumin powder, and stir everything together. 

                                           

Cover the pot again and let it cook until the potatoes are soft, about 80% cooked.           

                       

Next, add desi ghee or banaspati ghee according to your preference. Fry the keema aloo for about 10-15 minutes until you can smell the aroma. Just before finishing, add green chilies and grated ginger, stir to mix well. 

                                           

Then, sprinkle in garam masala and some chopped fresh coriander. Let it simmer over a low flame for another 10 minutes to finish cooking.

Once done, transfer the aloo keema to a serving bowl or plate.

                                                  

Enjoy with naan, roti, paratha, and sala.d

      

Mango Lassi Recipe

The Mango Lassi || Flavoured Lassi || How to make mango yogurt drink at home with step-by-step photos and video...

The Mango yogurt drink recipe is a new and innovative drink that will provide instant relief from the stifling summer heat. Lassi is originally a savory yogurt-based drink that originated from the Punjab region of India, originally produced to get rid of the heat in the summer season. 

Very popular drink all over the world and is very healthy as well

Mango lassi is the most refreshing and consists of ingredients, yogurt and mango. It is prepared without refined sugar. This delectable and creamy delight is usually served in tall glasses...
                             

My latest Mango Lassi Video:

Often with grounded dry fruits and pistachios sprinkled on top.

You can use either canned mango pulp or cubed fresh or frozen mango. If you use fresh

You’ll want to use a ripe, sweet mango. If your mango isn’t ripe enough, it will be too tart, and you’ll have to add more sugar or honey than you would like
                     

        

You might like this:

Chia seeds drink

Mixed Apple Carrot Juice

Mango squash

Ginger Tea

If you have tried this Mango Lassi Recipe, then don’t forget to rate the recipe. You can also follow me on social media

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In a bowl or blender, add yogurt and sugar.

Add mango puree or pulp, then pour milk.

Blend them together very well

.

Now, mango Lassi is ready to chill and serve
Note: You can blend a smoothie with the ice or sprinkle it 

Aloo Matar Curry Recipe

                                                              

                                                   

Aloo Matar Curry || Aloo Matar Sabzi  || How to make aloo Matar curry With step-by-step photos.

Aloo Matar sabzi is a Punjabi dish from the Indian subcontinent, which is made from potatoes (Aloo) and peas (Matar) in a spiced tomato-based sauce. This is an easy, tasty, spiced vegetarian dish.

There are many versions of making aloo matar sabzi. I prepared this delicious recipe with my style addition of fresh soya leaves to give it to aromatic and flavoured taste, soya leaves are an aromatic veggie that is used to bring a taste to the meal.

This ALOO MATAR is a simple veg curry made of potatoes and fresh/frozen peas in a spicy onion tomato gravy. Usually, this sabzi is made during winter due to seasonal vegetables like soya, peas or new potatoes, but there are no restrictions that couldn’t be made in summer; thus, you should have good quality canned peas/frozen peas and potatoes.

                                                 

                    

The speciality of this sabzi is cooked in mustard oil, and fresh soya leaves are added to give an earthly flavour. If you don’t have soya available, then do not worry can use fresh coriander leaves. But I will never recommend skipping mustard oil, as I mentioned above speciality of this sabzi. So, try to cook in this oil. If you don’t like the taste of mustard oil, then it can be replaced using olive oil.

Chunks of aloo and matar are cooked in a simple but packed flavour spice base. Great to eat along with Garma Garm roti or along with some hot dal-chawal.          

This is one very simple beginner recipe that isn’t hard at There are very few pea dishes that are usually made with seasonal peas like MATAR MASALA, MATAR PULAO.

Frozen peas are available throughout the year, so easily can be easily made this aloo matar ki sabzi/bhujia. Though my all matar sabzi recipe doesn’t contain lots of ingredients or any fancy ingredients just uses basic spices and oil.

This recipe will give you a delicious, moderately spicy yet flavorful dish that is kid’s kid-friendly too. This aloo matar goes well with chapati, paratha and zeera rice. This aloo matar sabzi is exactly what you need to make even the simplest of meals the most delicious ones.

                             

Nowadays, I am unable to give time to my blog due to some engagements regarding my YouTube channel. So you can even join me there. So for now, I choose my video of aloo matar sabzi and posting here with some details. So turn to the recipe.

For the best result, follow my detailed step-by-step photo instructions and tips below the recipe card.d

Recipe Notes:

Potatoes: To make this sabzi, use fresh potatoes instead of stored aloo in your vegetable box, since this sabzi contains only fresh ingredients.       

Peas: can be used fresh/frozen peas in this recipe, but keep in mind that peas shouldn’t be stale; otherwise, ur sabzi taste won’t be good 

Mustard oil: Traditionally, this aloo matar sabzi is cooked in mustard oil, but if you don’t like the taste of the oil so here you can use olive/corn oil to maintain the taste of this sabzi

Spices: very few spices are added in aloo matar curry, but if you like more spicier so can adjust the spice level as per your taste

Veggies: I just used fresh potatoes, tomatoes and frozen peas. When you go to buy veggies, carefully choose the tasteless potato. It should not be sweet, otherwise your curry taste becomes bad.

                            

You might like this:

Bihari aloo bhujia

Arbi chana dal

Dhaba style aloo palak

Turai chana chole

Aloo katli

Fried Bhindi

If you have tried this Aloo Matar Curry, then don’t forget to rate the recipe. You can also follow me on social media.

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Heat the mustard oil very well on high flame, then add the onion pieces and let it burn till it turns black., Take out the burnt onion from the oil. 

          

Add onion slices, and sauté the onion slices for 3-4 minutes on medium flame. 

                                         

Then add cumin and fry it together for a minute.

      

Next, add tomato puree/slices.

            

Keep cooking by adding red chilli powder, turmeric powder, 

salt, black pepper powder, crushed coriander powder, and green chillies until the oil comes to the top

                 

Add unpeeled potatoes and frozen peas to the cooked masala, and start roasting very well for 3 to 4 minutes on a medium-high flame. 

                                

Then add fresh soya leaves and further keep stirring till the oil 

is separated

                         

                                  

Pour the water and bring it to a boil, and cover it. Let it cook till the gravy is thickened.

                        

Aloo Matar curry is ready

                                               

Transfer to the serving dish/bowl. Serve with rotis and zeera rice