Sindhi biryani: Difference between revisions
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The following are the basic ingredients that are needed in order to cook the Pakistani dish: |
The following are the basic ingredients that are needed in order to cook the Pakistani dish: |
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1-1 1/2 kg mutton |
1-1 1/2 kg mutton <br> |
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1 kg basmati rice (soaked in water for atleast 1/2 an hour) |
1 kg basmati rice (soaked in water for atleast 1/2 an hour)<br> |
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1/2 kg potato (cut into large chunks) |
1/2 kg potato (cut into large chunks)<br> |
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1/2 kg tomato (chopped) |
1/2 kg tomato (chopped)<br> |
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250 g yogurt |
250 g yogurt<br> |
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1 teaspoon red chili powder |
1 teaspoon red chili powder<br> |
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4 teaspoons salt |
4 teaspoons salt<br> |
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3 medium onions |
3 medium onions<br> |
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2 teaspoons garlic paste (Lehsan) |
2 teaspoons garlic paste (Lehsan)<br> |
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2 teaspoons ginger (Adrak) |
2 teaspoons ginger (Adrak)<br> |
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8 green cardamoms (Chhoti Ilaichi) |
8 green cardamoms (Chhoti Ilaichi)<br> |
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4 black cardamom pods (Bari Ilaichi) |
4 black cardamom pods (Bari Ilaichi)<br> |
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10 cloves (Laung) |
10 cloves (Laung)<br> |
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10 pieces black pepper (Kali Mirch) |
10 pieces black pepper (Kali Mirch)<br> |
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1 teaspoon cumin seed (Zeera) |
1 teaspoon cumin seed (Zeera)<br> |
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1 cinnamon stick (Dalchini) |
1 cinnamon stick (Dalchini)<br> |
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2 bay leaves (Tez Patta) |
2 bay leaves (Tez Patta)<br> |
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250 g oil |
250 g oil<br> |
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6 green chilies |
6 green chilies<br> |
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2 tablespoons coriander leaves (Dhaniya) |
2 tablespoons coriander leaves (Dhaniya)<br> |
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2 tablespoons mint leaves (Podina) |
2 tablespoons mint leaves (Podina)<br> |
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2 pinches yellow food coloring |
2 pinches yellow food coloring<br> |
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10-15 prunes (Aaloobukharay) |
10-15 prunes (Aaloobukharay)<br> |
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3 teaspoons salt |
3 teaspoons salt<br> |
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3 bay leaves |
3 bay leaves<br> |
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3 cinnamon sticks |
3 cinnamon sticks<br> |
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2 black cardamom pods |
2 black cardamom pods<br> |
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==References== |
==References== |
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Revision as of 15:06, 13 January 2009
Sindhi biryani is a special meat and rice dish of Sindh, Pakistan. Owing to its popularity, it forms one of the most consumed dishes of the Pakistani cuisine[1]
Ingredients
The following are the basic ingredients that are needed in order to cook the Pakistani dish:
1-1 1/2 kg mutton
1 kg basmati rice (soaked in water for atleast 1/2 an hour)
1/2 kg potato (cut into large chunks)
1/2 kg tomato (chopped)
250 g yogurt
1 teaspoon red chili powder
4 teaspoons salt
3 medium onions
2 teaspoons garlic paste (Lehsan)
2 teaspoons ginger (Adrak)
8 green cardamoms (Chhoti Ilaichi)
4 black cardamom pods (Bari Ilaichi)
10 cloves (Laung)
10 pieces black pepper (Kali Mirch)
1 teaspoon cumin seed (Zeera)
1 cinnamon stick (Dalchini)
2 bay leaves (Tez Patta)
250 g oil
6 green chilies
2 tablespoons coriander leaves (Dhaniya)
2 tablespoons mint leaves (Podina)
2 pinches yellow food coloring
10-15 prunes (Aaloobukharay)
3 teaspoons salt
3 bay leaves
3 cinnamon sticks
2 black cardamom pods