- Lamb mix boti 1 kg
- Onions sliced 2 medium sized
- Tomato sliced 3 medium
- Yogurt 1 cup
- Ginger garlic paste 2 tbsp
- Cumin seeds 2 tsp
- Coriander powder 2 tbsp
- Nutmeg powder half tsp
- Potatoes cut in cubes 2 medium
- Lemon slices 2 tbsp
- Food colour yellow 1 tsp mixed in water
- Green coriander leaves 3 tbsp
- Green chilli 5 to 7
- Fennel seeds 2 tsp
- All spice powder 2 tbsp
- Black pepper whole 1 tbsp
- Green cardamom 4 to 5
- Black cardamom 2 to 3
- Rice basmati 1 kg
- Dried plums 8 to 10
- Handful of chopped mint leaves
- Salt 2 teaspoon
- Cooking oil 1 cup
- 4 glass of water
Directions For Rice Preparation
1 Boil water in a pan and add salt and food colour.
2Boil potatoes in this water to give it a beautiful yellow colour.
3To prepare the biryani gravy first Heat oil in a pan and add sliced onions. Now fry until the onions turn golden brown and crispy.
Add ginger garlic paste, mutton, tomato yogurt and all the spices to give it a bursting flavour.
5Now our lamb needs a little while to cook completely, so add water cover and let it cook for 45 minutes.
6Dry the excess moisture and cook until oil separates and gravy becomes lusciously thick.
7Boil rice in a wide pan, adding salt whole spice and mint leaves.
8Now begins the complicated yet important part of layering the gravy and rice.
9In a pot layer the gravy and rice one by one and in between add sliced tomatoes, boiled potatoes, dried plums, green chillies, sliced lemon and mint leaves.
10Cover and cook on very low flame for 15 minutes.
Mouth-watering sindhi biryani is ready to eat but don’t forget to prepare the perfect combo of sindhi biryani with pudina raita.
Here’s the quick recipe of pudina raita.
- Yogurt 250 gm
- Salt half tsp
- Green chilli 2 pcs
- Cumin seeds half tsp
- Mint leaves Handful bunch
Directions For Podina Raita
1Grind Green chilli, mint leaves and Cumin seeds with a little water.
Add this mixture in a bowl, whisk along with salt and Yogurt.
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