Sindi Briyani

Sindhi biryani is a special meat and rice biryani dish originating from the Sindh province of Pakistan.It is so delicious and tasty,It is for 10 serving and will be ready in 90 minutes.

Ingredients:-

• Mutton 1 kg.
• Rice 1 kg.
• Oil 2 cup.
• Chopped onion2.
• Potato 1/2 kg.
• Chopped tomatoes 1/2 kg.
• Chopped green chili 2 table spoon.
• Ginger paste 1 table spoon.
• Garlic paste 1 tea spoon.
•  Salt 4 ea spoon.
• Black pepper powder 1 tea spoon.
• Red chili powder 3 able spoon.
• Curry leaves 5.
• Cinnamon sticks 4.
• Small cardamoms 5.
• Big cardamoms 3.
• Cumin seeds 1 table spoon.
• Yogurt 1 cup.
• Food color 1/4 tea spoon.
• Fresh and chopped coriander leaves 1/2 bunch.
• Fresh and chopped mint leaves 1/2 bunch.

 How to cook:-

1. Soak the rice.
2.  Cut the potatoes into chunks.
3. Heat the oil in a bib pan and fry the onion until golden brown.
4. Add the garlic and ginger paste and fry for 1 minute.
5. Add tomato,2 tea spoon salt,red chili powder,cloves,cardamoms,cumin seed,black pepper powder and cook until it dry.
6. Add the meat and cook for 5-10 minutes.
7. Add beaten yogurt and cook until it leaves oil.
8. Add some water and cook until meat tender.
9. On other side cook the potato half boiled.
10. Add the half boiled potato,coriander and mint leaves,green chili in the meat and cook for 3-5 minutes.
11. Remove from the heat.
12. Boil the rice with 2 tea spoon salt until half done.
13. Drain the water of rice.
14. Layer the one third rice in a pan.
15. Layer  the cooked 1/2 meat,then layer the half of remaining rice.
16. Now again layer the remaining meat,then all remaining rice.
17. Mix the food color 1n 1/4 cup of water.
18. On the top sprinkle the food color.
19. Cover the pan and cook on low heat until  rice cook about 10 minutes.
20. Stir the rice and serve hot with yogurt.

1. Boil the rice with salt, bay leaves, cinnamon sticks and black cardamom and drain the water off when the rice is half done.
2. 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.