preparation time : 45 minutes
cooking time : 30 to 40 minutes
ingredients :
rice 3 cup (soaked in water )
lamb meat 1/2 kg
ghee 2 tbsp
bay leaf 1
Cinnamon stick 2
green cardamom 4
brown cardamom 1
black pepper corn 5
clove 2
salt 1 tsp
red chilly powder 1 tsp
turmeric powder 1/4 tsp
cumin powder 1/2 tsp
biryani masala 2 tsp
curd 1/2 cup
tomato puree 2 tbsp
water 1 cup
ginger 1 tsp grated
garlic 1 tsp grated
fried onion 2 tbsp
potato fried 2 (chopped and fried )
tomato 3 chopped
mint leaf 1 tsp
green chilly 1 tsp chopped
coriander leaf 1 tbsp
saffron milk 3 tsp ( few strands of saffron soaked in milk )
kewra water 1 tsp
roasted onion 1/2 cup
to garnish :
coriander leaf 1 tsp
method :
for rice :
for mutton :
- to make sindhi biryani heat ghee in a pan , put mace , bay leaf , cinnamon stick , black peppercorns , green cardamom , and clove stir for a while .
- put lamb meat ,grated ginger , grated garlic and stir for 4 to 5 minutes .
- add salt , red chilly powder , turmeric powder ,cumin powder , biryani masala and stir fry this mixture on high flame .
- mix curd , tomato puree ,to thicken the gravy .
- pour water and cover the pan and let it cook for 30 minutes on slow flame .
- add roasted onion in the end and turn off the gas.
asselmbling :
- in prepared mutton pan add fried potato , followed by chopped tomato sprinkle biryani masala ,chopped mint leaf , chopped green chilly ,chopped coriander.
- thereafter place layer of rice followed by saffron milk , mint leaf ,coriander leaf fried onion , and kewda water and tightly cover the pan and cook it 25 more minutes on slow flame .
- serve in a platter and garnishserve in a platter and garnish
it with coriander leaf . it with coriander leaf .
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