Sindhi biryani is a very popular biryani recipe originated in Sindh province of Pakistan.It is usually made with mutton or chicken.I read from Wikipedia that this biryani is served in almost all the flights of Pakistan Airlines.I was looking forward to try Sindhi biryani recipe.Recently I came to know about Anisa,the owner of Zaiqa-The Spice store through my facebook friends.My friends suggested me to use Zaiqa masala saying it gives a nice restaurant touch to the recipes.I went through her
website and amazed to see the wide range of masala products especially for Non-vegetarians.I chose Sindhi biryani masala,Chicken 65 masala and Chole masala powders and ordered them.I got the masala powders the next day through courier.I tried this biryani using Zaiqa’s Sindhi biryani masala.It tasted more like homemade masala powder.I followed the recipe given in the back of packet.Biryani came out really well. Now I am eager to try out Zaiqa's other products too.Friends,u can visit
this website & order online to buy Zaiqa products.I am sure these masala powders will take your recipes to the next level
. Now lets see how to make Pakistani Sindhi Biryani Recipe.
Visit my other biryani and pulao recipes
hereHere is a picture of Zaiqa products for you all.
Sindhi Biryani Recipe
Sindhi Biryani Recipe using Vegetables Cuisine: Indian
Category: Lunch
Serves: Serves 3
Prep time: 30 Minutes
Cook time: 20 Minutes
Total time: 50 Minutes
INGREDIENTS
1 Cup - 200 ml
- 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
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METHOD
- 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!
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