Sindhi Biryani Recipe-Pakistani Biryani-Sunday Lunch Recipes Series 19

• Basmati rice – 1 cup (I use India Gate Brand)
• Water – 6 cups
• Whole garam masala – 1 each ( cinnamon,cloves,cardamom,bayleaf and black stone flower)
• Salt – as needed
• Mixed vegetables – 1 cup ( Saute in 1 tbsp butter n pressure cook)

To Grind

• Ripe tomato – 2 nos
• Green chilli – 2 nos

for sindhi masala

• Ghee or cooking oil – 3 tbsp
• Cinnamon – 1 inch
• Cloves – 2 nos
• Cardamom – 1 no
• Bayleaf – 1no
• Big onion – 1 no ( sliced)
• Ginger & Garlic Paste – 1 tbsp
• Sindhi Biryani Masala Powder – 1.5 – 2 tbsp
• Mint+coriander leaves – handful
• Curd – 1/4 cup
• Salt – as needed

To garnish

• Saffron thread – few
• Milk – 1/4 cup
• Mustard oil – 2 tbsp

• Wash and soak the basmati rice for minimum 30 minutes.Wash and chop all the vegetables and keep aside.Grind the tomato + green chilli to a smooth paste adding required water.

• Heat butter in a base of pressure cooker and saute the vegetables.Add little water and cook them in high flame for one whistle.Similarly boil 6 cups of water in a bowl adding whole garam masala.Add the rice once water starts to roll boil.Cook for 5-6 minutes in medium flame till rice is 80% done.Drain the excess water and remove the rice.

• Heat oil or ghee in a kadai. Saute the whole garam masala.Add big onions and saute till transparent.Now add g&g paste and saute till raw smell goes off.Add the tomato+chilli paste and saute till oil floats on top.

• Now add the cooked vegetables,turmeric powder and Sindhi biryani masala powder.Saute for a minute.Masala is ready.Now layer the rice and cover the masala.Add the safrron milk.Garnish with mint+coriander leaves.

• Close the kadai with a tight lid.Put in DUM for 20-25 minutes in very low flame.Remove and fluff the rice with a fork.
  
  Enjoy with raita!