SINDHI BIRYANI

-

INGREDIENTS 


  • 1 -1 1⁄2 kg mutton
  • 5 cups basmati rice (soaked in water for atleast 1/2 an hour)
  • 1⁄2 kg potato (cut into large chunks)
  • 1 1⁄2 cups oil
  • 3 medium onions (sliced)
  • 2 teaspoons garlic paste (Lehsan)
  • 2 teaspoons ginger (Adrak)
  • 1⁄2 kg tomatoes (chopped)
  • 10 -15 prunes (Aaloobukharay)
  • 2 teaspoons salt
  • 4 teaspoons red chili powder
  • 10 cloves (Laung)
  • 8 green cardamoms (Chhoti Ilaichi)
  • 10 pieces black pepper (Kali Mirch)
  • 2 teaspoons cumin seeds (Zeera)
  • 2 cinnamon sticks (Dalchini)
  • 4 black cardamom pods (Bari Ilaichi)
  • 2 bay leaves (Tez Patta)
  • 250 g yogurt
  • 6 green chilies
  • 2 tablespoons coriander leaves (Dhaniya)
  • 2 tablespoons mint leaves (Podina)
  • 3 teaspoons salt
  • 3 bay leaves
  • 3 cinnamon sticks
  • 2 black cardamom pods
  • 2 pinches orange food coloring
  • 1 tablespoon mint leaf (chopped)

DIRECTIONS

  1. Slice the onion and fry it in oil until it is light brown. Take out 1/4 of it and keep aside.
  2. Add Garlic (Lehsan), Ginger (Adrak), tomatoes, prunes (Aaloobukharay), salt, red chili powder, cloves, cardamoms, Black Pepper, (Kali Mirch), Cumin Seeds (Zeera), cinnamon, black cardamom pods and bay leaves to the remaining fried onions.
  3. Fry this until the tomatoes are tender and the water is dry.
  4. Then add meat, yogurt and water (if desired) and cook on medium heat until the meat is tender and the water has evaporated.
  5. On other side boil the potatoes until they're half cooked.
  6. Now, add green chillies, mint, coriander leaves, and the half boiled potatoes to the meat. Simmer for 2, 3 minutes. Your meat curry is done.
  7. Boil the rice with salt, bay leaves, cinnamon sticks and black cardamom and drain the water off when the rice is half done.
  8. Layer the curry with the rice in a pot in one on one layers. Sprinkle the food color, fried onions, and chopped mint leaves on top of the last layer.
  9. Close the lid tightly making sure no steam passes out of the pot and cook on low heat until the rice is done.
  10. Gently mix it before serving.
  11. Serve with Raita.

Comments

Post a Comment

Popular posts from this blog

Shahi Egg Curry

-
Image
Ingredients  8 eggs, boiled 5 garlic cloves, minced 1 onion, chopped 2 green chillies, sliced 1 inch ginger, minced 1 Tbsp fresh cream 2 Tbsp curd 1 Tbsp kasoori methi 1 Tbsp chaat masala 1 tsp garam masala 1 tsp red chilli powder Few coriander leaves for garnish Salt to taste 1 Tbsp oil 1 cup water How to Make  Make a coarse paste by grinding onion, green chillies, ginger and garlic Add oil in a pan and saute the above mentioned ingredients for 2-3 minutes.Whisk the curd and cream together and add it into the pan. Mix well.Now add kasoori methi, garam masala, red chilli powder and salt. Add 1 cup of water and bring the mixture to a boil. Let it cook for 10 minutes.Make small slits in the boiled eggs and add them into the pan. Let it cook for 5-6 minutes.Garnish with chaat masala and fresh coriander leaves before serving.
Read more

Hamburgers

-
Image
Ingredients 3 brioche buns, split 3 tablespoons unsalted butter 12 ounces ground beef A tomato, sliced into ¼ inch thick, pat-dried with paper towel 3 slices of cheddar cheese 3 small lettuce leaves, washed and pat dried with paper towel ¼ cup worth of onion, sliced thin ¼ teaspoon ground black pepper 3 tablespoons mayonnaise 3 teaspoons yellow mustard 3 cucumber pickles, optional D irections Divide the beef into 3 equal portions. Grab one portion and press and knead it between your palms to make a ball. Place it on a cutting board lined with parchment paper. I use the butcher paper that wrapped the ground beef. Press it down with your palm and smooth out the edges to make a 4½ inch diameter disc that is slightly wider than the buns. Gently press the center of the patty so it’s a little thinner than the edges so that after the hamburger expands as it’s cooked, the patty will be even. Repeat with the other 2 portions and make 3 patties. Set aside...
Read more

Malai Gosht (beef)

-
Image
THINGS YOU NEED  Meat (mutton) ½ kg Yogurt 375 gms Cream 1 cup Papaya paste 2 tsp Salt 1 tsp Ghee 1 cup Onions 2 Ginger garlic 2 tsp Cumin seeds (crushed) 1 tsp Red chili powder 1 tsp Coriander powder 1 tsp Garam masala ½ tsp Black pepper corns ½ tsp Coal1 piece METHOD Marinate meat with yogurt, cream, papaya, salt and put on fridge for 30 minutes. Now in a pan, heat ½ cup ghee add meat cover it and let it tender. In separate pan, heat remaining ghee add onions and fry. Then add ginger garlic, cumin seeds, red chili powder, coriander powder, garam masala, black pepper corns and fry. Now add tender meat let it simmer for 10 minutes. In the end give coal steam and serve.
Read more