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different style chicken sindhi biryani with mint and yogurt raita

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different-style-chicken-sindhi-biryani-with-mint-and-yogurt-raita

This spicy biryani has become one of the most delicious biryani versions and is very popular all over the world. It started in the Sindh province of Pakistan. What makes biryani so delicious is partly because of the amount and variety of spices used, and partly because of the love and care that goes into the cooking process. So here's a hint, rejoice when you cook this food and the results will thank you.

different-style-chicken-sindhi-biryani-with-mint-and-yogurt-raita

Ingredients for a meat marinade


  • 1 kg mutton/goat, cut into large pieces
  • 1/4 cup yogurt
  • 1 tablespoon ginger paste
  • 1 garlic paste
  • 2 tablespoons oil
  • 1 tablespoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 green pepper, chopped
  • 1 pinch of salt

Ingredients

  • 5 cups basmati rice
  • 1/2 cup oil
  • Five medium onions, chopped
  • 4 medium tomatoes, finely chopped
  • 3 medium potatoes, peeled and cut into pieces (optional)
  • 8 dried prunes, soaked in warm water for 5 minutes
  • 2-4 green peppers, chopped
  • 1 cup fresh yogurt, whipped until smooth
  • 2 tablespoons garlic paste
  • 2 tablespoons ginger paste
  • Salt as needed, or to taste
  • 1 tablespoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 hot spice
  • 2 green cardamom pods
  • 5 pepper
  • 2 cumin seeds
  • 2 cinnamon sticks
  • 2 bay leaves
  • 2 tablespoons fresh mint, chopped
  • 2 tablespoons fresh coriander, chopped
  • 1 piece of saffron, crushed and soaked in hot water
  • Yellow or orange food coloring
  • Water, as needed
  • Oil for frying potatoes



Instructions


  • Leave the meat in the remaining manganese ingredients for at least 2 hours or preferably refrigerate overnight. This helps soften the meat and creates flavor. Remember to remove the meat half an hour before you start cooking to bring it to room temperature.
  • Fry the potato pieces on low heat until a knife is inserted between each potato piece. Drain and set aside۔ Wash the rice and soak for about 20-25 minutes.
  • Heat half a cup of oil in a deep pan and then fry the onion pieces till golden. Remove a quarter of the fried onions (they will be used later) and leave the rest in the pan. Add all the spices (cumin, cardamom, black pepper, cloves, bay leaf, cinnamon, and black pepper). Once they start to taste, add garlic and ginger paste and stir until fragrant. Next, add the tomatoes, cutlery, turmeric, salt, and red pepper powder.
  • Cook until the tomatoes are completely sticky and all the excess moisture is gone. You will notice that the oil starts flowing from the sides. Add green chilies and meat to it. Let the meat cook in the tomato mixture for a few minutes, then add the chopped yogurt and the saffron mixture and mix well. Then add a cup of water (use only half a cup of water when cooking with chicken as it will cook faster than meat) and cook until the meat is soft and the spice/gravy is fine and thick.
  • Keep frying the meat with water until the meat is fully cooked. Now add fried potatoes and stir. Sprinkle hot spices, then cover and set aside when preparing rice.
  • Bring a large pot of water to a boil, add about 2 tablespoons of salt and 2 tablespoons of oil, as well as some whole spices (two pieces of cardamom, cinnamon sticks, cloves). Then take out the soaked rice and add it. Do not cook the rice until it is fully cooked. It should be about two-quarters cooked. This should take about six to seven minutes or less. Draw water
  • Season the meat with rice, remember to sprinkle fried onions, chopped coriander, and mint, and color some food over the rice in the middle of the layers. Cover with a tight lid and simmer for 15 minutes on very low heat. Once done, open the biryani and whisk gently. Serve with onion and tomato ketchup and some cold mint and cucumber raita to counteract the spices. Enjoy!
different-style-chicken-sindhi-biryani-with-mint-and-yogurt-raita

Here's a simple recipe for mint and yogurt Rita.

Ingredients

  • Fresh mint leaves 25 grams
  • Green pepper 2
  • Fresh cloves of garlic 2
  • Yogurt 30 grams
  • Salt 1/2 tsp or as required



  • Instructions
  • 1. Separate the mint leaves from the stems. Wash them
  • 2. Now put mint leaves, green chilies, garlic cloves in a hand crusher.
  • 2. Now put mint leaves, green chilies, garlic cloves in a hand crusher.
  • 3. Crush them well, or you can use a helicopter to crush them. But the taste of hand-crushed dip is different from helicopter dip.
  • 3. Crush them well, or you can use a helicopter to crush them. But the taste of hand-crushed dip is different from helicopter dip.
  • 4. Now hit the tenth with a fork. Add crushed mint mixture and salt.
  • 4.Now hit the tenth with a fork. Add crushed mint mixture and salt.

Comments

hira (author) from faisalabad on June 21, 2021:

Thanks for comment

hira (author) from faisalabad on June 20, 2021:

Thank you DDE

Devika Primić from Dubrovnik, Croatia on June 20, 2021:

This recipe sounds and looks so delicious! Love it!

hassan ali from faisalabad on June 20, 2021:

Yummyyyyyyyy I loved biryani with raita

sundas on June 20, 2021:

Amazing recipe

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