How to make Mutton Sindhi Biryani at home?
Sindhi Biryani is tastier and more spicy than normal Biryani. Sindhi Biryani is a unique rice and meat dish that is a product of Pakistan's Sindh area. Due to its popularity, it ranks among the most popular dishes in Sindhi and Pakistani cuisine.Biryani
A combined rice dish known as biryani was first created by Muslims on the Indian subcontinent. It is prepared with rice, Indian spices, and typically some form of meat (chicken, beef, goat, lamb, shrimp, fish), however it can also be made without any meat and occasionally with the addition of eggs and potatoes.
One of the most well-liked foods in South Asia and among the diaspora from the region is biryani. In other countries around the world, including Iraq, Thailand, and Malaysia, dishes similar to these are also made. The most popular dish on Indian online platforms for ordering and receiving food is biryani.
Sindhi Cuisine
The term "Sindhi cuisine" describes the unique regional cuisine of the Sindhi people who are from Sindh, Pakistan. The eating traditions of Central Asia, Iran, and the Mughals have all affected Sindhi cuisine. Even Sindhi Hindus commonly tolerate the consumption of meat, making it a predominantly non-vegetarian cuisine. The typical Sindhi diet consists of rice and wheat-based flatbread (phulka), along with two dishes—one gravy-based and the other dry with curd, papad, or pickles. In Sindhi cooking, freshwater fish and a variety of vegetables are frequently employed. Sindhi food can be found at a few restaurants in urban Sindh and at truck stops in the province's rural districts, but Sindhi restaurants are uncommon.
Cuisine: Pakistani
Level of cooking: easy
Ingredients Required
- Coriander seeds 2 tbs
- Fennel seeds 1 tsp
- Cumin seeds 1 tsp
- Black peppercorns 1 tsp
- Green cardamom 3-4
- Black cardamom 1
- Cloves 3-4
- Nutmeg 1/4 piece
- Mace 2 blades
- Star anise 1
- Cinnamon stick 1
- Button red chillies 9-10
- Cooking oil 3/4 Cup
- Onion sliced 3-4 medium
- Mutton mix boti 750g
- Ginger garlic paste 2 tbs
- Water 1 liter or as required
- Salt ½ tbs or to taste
- Turmeric powder 1 tsp
- yogurt 1 Cup
- Red chilli powder 1 tbs or to taste
- Dried plums 10-12 soaked
- Fresh coriander chopped handful
- Mint leaves chopped handful
- Potatoes large cubes 250g (boiled with food color)
- Rice Sella 750g (soaked & boiled with salt until 3/4th done)
- Tomatoes slices
- Fresh coriander chopped
- Mint leaves chopped
- Onion fried
- Black peppercorns
- Green chillies 5-6
- Tomatoes slices
- Fresh coriander chopped handful
- Mint leaves chopped handful
- Onion fried
- Black peppercorns
- Water 2 tbs
- Yellow food color ½ tsp
- Lemon juice 2 tbs
- Lemon slices
- Onion fried
Cooking Method
- Add the following ingredients to a frying pan and dry roast until fragrant: coriander seeds, fennel seeds, cumin seeds, black peppercorns, green cardamom, black cardamom, cloves, nutmeg, mace, star anise, cinnamon stick, and button red chilies.
- Allow it to cool.
- Roasted spices should be added to a spice mixer, ground into a fine powder, and set away.
- Fry the onion in the cooking oil in the pot until it turns golden, then remove half of it to layer.
- Add the mutton mix boti, the ginger garlic paste, and stir until the colour changes.
- Bring it to a boil after adding the water, salt, and turmeric powder.
- Cook under cover for 40 to 50 minutes on a medium-low burner until soft, then continue cooking until the oil separates over a high flame.
- Add yogurt to a bowl and whisk to combine.
- Cook covered Add the yogurt to a pot and stir well.
- Add red chilli powder and ground spices, stir well, and simmer for 4-5 minutes.
- Combine dried plums, fresh coriander, and mint leaves. Add the boiling potatoes, combine, and set aside.
- Add the following ingredients to a pot: half a quantity of cooked rice, prepared gravy, tomato slices, fresh coriander, mint leaves, fried onion, black peppercorns, and boiled rice.
- Add yellow food colouring to water and stir well. Dissolve food colouring, lemon juice, lemon slices, and cooked onion in a pot.
- For 8–10 minutes, steam cook with a cover over a low burner. on a medium flame until tender (about 40–50 minutes).
