Sindhi Biryani

**Author - Alee Venkatesh **



This is little bit different to my other Biryani varieties (Jaipur & Hydrabadi) and in this the important ingredients include Potatoes, green & black cardamom pods, Dried Prunes (dried Plum) for that authentic taste.








Ingredients & Method
  • Basmati Rice - 1.5 cups (washed, cooked)
  • potatoes - 4 (peeled, cut into medium sized chunks) - cooked until tender
  • Other vegetables (carrots & beans) - cooked until tender
  • Dried Prunes - 10 (finely chopped) & added while cooking
  • Onion, tomatoes, green chillies, ginger & garlic - (for frying)
  • 2 tsp. cumin seeds - (for frying)
  • Mint leaves & coriander leaves (chopped - for frying)
  • Saffron (soaked in milk for few minutes and then added to cooking)
  • 1/4 cup milk & 4 tsp. yogurt (added to vegetables while cooking)
  • Red hot chilli powder, black pepper corns, green & black cardamom pods, cloves & cinnamon stick, bay leaves - (for frying)
  • Salt to taste
  • Cooking oil

Cook rice and keep it aside for cooling.  Heat oil in a pan, add cumin seeds and fry until golden brown.  Add onions, tomatoes, ginger, garlic & green chillies - fry until onions are golden brown and all the water from tomatoes are evaporated.  Add potatoes, carrots and beans - cook until tender.  Slowly add other ingredients, mix well to combine and simmer for 10 mins or until sauce is thick and creamy.  Remove from heat, add rice with some salt - mix well to combine, serve hot with cucumber raita.