Sindhi Biryani with a Twist

Ingredients

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1 lb (450g) chicken, cut into pieces 1 lb (450g) chicken, cut into pieces
• 1 lb (450g) beef, cut into pieces 1 lb (450g) beef, cut into pieces
• 1 cup plain yogurt 1 cup plain yogurt
• 2 onions, thinly sliced 2 onions, thinly sliced
• 4 tomatoes, chopped 4 tomatoes, chopped
• 4 green chilies, slit 4 green chilies, slit
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon fennel seeds 1 teaspoon fennel seeds
• 1 teaspoon black peppercorns 1 teaspoon black peppercorns
• 1 cinnamon stick 1 cinnamon stick
• 4 cardamom pods 4 cardamom pods
• 4 cloves 4 cloves
• A pinch of saffron strands A pinch of saffron strands
• 1/4 cup warm milk 1/4 cup warm milk
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish
• Vegetable oil, for cooking Vegetable oil, for cooking
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 50g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a large pot, heat oil over medium heat. Add the sliced onions and cook until golden brown and caramelized. Remove half of the onions and set aside for garnish.
3. 3.
   In the same pot, add the cumin seeds, fennel seeds, black peppercorns, cinnamon stick, cardamom pods, and cloves. Sauté for a minute until fragrant.
4. 4.
   Add the minced garlic and grated ginger to the pot and cook for another minute.
5. 5.
   Add the chicken and beef pieces to the pot and cook until browned on all sides.
6. 6.
   Stir in the chopped tomatoes, green chilies, red chili powder, turmeric powder, coriander powder, and salt. Cook for 5 minutes until the tomatoes are soft and the spices are well combined.
7. 7.
   In a separate bowl, whisk the yogurt until smooth. Add the yogurt to the pot and mix well with the meat and spices.
8. 8.
   Add enough water to the pot to cover the meat. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 30 minutes until the meat is tender.
9. 9.
   While the meat is cooking, bring a large pot of salted water to a boil. Add the soaked and drained rice to the boiling water and cook until it is 70% cooked. Drain the rice and set aside.
10. 10.
    In a small bowl, soak the saffron strands in warm milk for 10 minutes.
11. 11.
    Once the meat is tender, remove half of the meat and gravy from the pot and set aside.
12. 12.
    Layer the cooked rice over the remaining meat and gravy in the pot. Drizzle the saffron-infused milk over the rice.
13. 13.
    Spread the reserved caramelized onions over the rice as a garnish. Cover the pot with a tight-fitting lid and cook on low heat for 15-20 minutes until the rice is fully cooked and fluffy.
14. 14.
    Serve the Sindhi Biryani hot, garnished with fresh coriander leaves and mint leaves.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch and soak it before cooking to ensure fluffy and separate grains.
• Saffron strands — Soak the saffron strands in warm milk to release their vibrant color and delicate flavor.

Tips & Tricks

• For a spicier biryani, increase the amount of red chili powder or add a few extra green chilies.
• To enhance the flavors, marinate the meat with yogurt, ginger, and garlic for a few hours before cooking.
• For a vegetarian version, replace the meat with mixed vegetables like potatoes, carrots, and peas.
• Serve the biryani with raita (yogurt sauce) and a side of pickles for a complete meal.
• Leftover biryani can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Sindhi Biryani hot, accompanied by a refreshing cucumber raita and a side of tangy mango pickle. Garnish with fresh coriander leaves and mint leaves for added freshness.

Presentation advice

To present the Sindhi Biryani beautifully, fluff up the rice gently with a fork before serving to separate the grains. Arrange the caramelized onions on top of the rice in an attractive pattern and sprinkle with fresh coriander leaves and mint leaves for a pop of color.