Shan Sindhi Biryani

Shan Sindhi Biryani

Ingredient Required

Meat on Bones, 1 kg / 2.2 lbs,small portions

Rice, Basmati 750g/ 3 ½ cups, washed & soaked

Tomatoes, 200g / 2-3 medium, thin round slices

Potatoes, 250g / 2 medium, peeled & quartered

Plain Yogurt, 100g / ½ cup, whipped

Onions, 175g / 2 medium, finely sliced

Garlic Paste, 2 tablespoons

Ginger Paste, 2 tablespoons

Small Green Chilies, 10-20, whole

Cilantro/Fresh Coriander, 1 cup, chopped

Mint Leaves, 1 cup, chopped

Cooking Oil, 175ml /1cup

Shan Sindhi Biryani Mix, 1 packet. mix in ½ cup water

Steps of Cooking

  1. Fry onions in hot oil until light golden. Add meat and garlic paste. Stir fry for 4-5 minutes on high heat.
  2. Add Shan Sindhi Biryani Mix, potatoes, yogurt, ginger paste and stir fry for 5 minutes.
  3. Add water (Beef/Lamb 4 cups, Chicken 2 cups). Cover and cook on low heat until meat is tender. When cooked there should be about two cups of gravy left (If less add water, if more increase heat).
  4. Place sliced tomatoes, green chilies, fresh coriander and mint leaves over the meat. Do not mix meat and green masala. Cover and cook on low heat for 5 minutes. Do not stir.
  5. Separately: In 15 cups / 3 liters of boiling water, stir in 3 tablespoons of Shan Salt and soaked rice. Boil rice until ¾ cooked. Remove and drain thoroughly.
  6. Spread cooked rice evenly over meat. Do not mix rice and meat. Cover and cook on low heat until rice is tender (5-10 minutes). Mix before serving.

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