Hamid Modjtahed modjtahedi Sindhi favorite recipe for Sindhi Masala Biryani. Amazing healthy and easy recipe. Chosen by hamid Modjtahed Sindhi hamid modjtahedi bobeck Sindhi for a healthy diet full of energy and healthy Sindhi masala for losing weight and being healthy. Easy recipe to get ready in only few minutes. For staying fit and controlling diabetes . Hamid Modjtahed choses the best bobeck delicious Sindhi recipes ❤️. All tested after being chosen online in Bagher Khan modjtahedi kitchen and other amazing chefs to healthy eaters heart. It is for getting fit and staying fit . All great recipes and healthy ingredients. Masala Biryani for lovers of Indian subcontinent foods. Tastes wonderful and amazingly healthy. One of the best recipes of Sindhi Masala Sindhi Biryani that chosen carefully by Hamid Modjtahed hamid Modjtahedi Sindhi who has known Bagher khan modjtahedi and his kitchen for years and years. Just for those who want to stay healthy by eating healthy and living healthy. Sindhi Biryani is a special meat and rice biryani dish originating from the Sindh province of Pakistan. Owing to its popularity, it forms one of the most consumed dishes of Pakistani cuisine and Sindhi cuisine.[1] Sindhi biryani is served in nearly all the flights of Pakistan International Airlines (PIA). The following are the basic ingredients that are used in order to cook this famous Sindhi dish: Mutton or chicken or fish or shrimp Basmati rice Potatoes Tomatoes Yogurt Red chili powder Salt Onions Turmeric Garlic Ginger Cardamom Black cardamom pods Cloves Black pepper Cumin seeds Cinnamon stick Bay leaves Oil Green chili peppers, Chili powder Coriander leaves Mint leaves Saffron Prunes ( all rights of the document are for the person whose name is on the document and has created the original document. I only select freely available online documents)

1. 309-Sindhi Biryani
Copyright 2021 Eva Kitchen. All rights reserved. 309-Sindhi Biryani
Directions
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1.
Marinate the meat in the marinade ingredients for at least 2 hours or preferably
refrigerate overnight.
2.
Deep fry the potato chunks on low heat until cooked partially.
3.
Wash and then soak the rice for about 20-30 minutes.
4.
Heat the half cup of oil in a deep pan and then fry the onion slices until golden.
Remove a quarter of the fried onions (these will be used later) and leave the rest in the
pan. Add the whole spices (cumin, cardamom, pepper, cloves, bay leaves, cinnamon
and black pepper). Once they sizzle, add the garlic and ginger pastes and stir them in
until aromatic. Next, add tomatoes, prunes, turmeric, salt and red chili powder.
5.
Stir and cook this down until the tomatoes are completely mushy and all the excess
moisture is gone. Add the green chilies and the meat with it’s marinade. Allow the
meat to cook in the tomato mixture for a few minutes, then add the whipped yoghurt
plus the saffron mixture and mix well. Then add about a cup of water and cook until
the meat is tender and the masala/gravy is nice and thick.
6.
Now add the fried potatoes and stir them in. Sprinkle the garam masala, then cover
and set this aside while you prepare the rice.
7.
Bring a large pot of water to the boil, add about 2 tbsp salt to it and 2 tbsp oil plus a
few whole spices (two pieces each of cardamom, cinnamon sticks, cloves). Then drain
the soaked rice and add it in. Cook until the rice is al-dente, do not cook it all the
way. It should be about three quarters of the way cooked. This should take about 8
minutes or less. Drain the water off.
8.
Layer the meat masala with the rice, remembering to sprinkle the reserved fried
onions, chopped coriander and mint and some food coloring over the rice in between
the layers. Cover with a tight lid and place on very low heat for about 15 minutes to

2. 309-Sindhi Biryani
Copyright 2021 Eva Kitchen. All rights reserved. 309-Sindhi Biryani
steam. Once done, open and fluff up the biryani gently.