Sindhi Biryani/Restaurant style sindhi Biryani/Authentic Sindhi Biryani/by bangash food recipes скачать в хорошем качестве

Sindhi Biryani/Restaurant style sindhi Biryani/Authentic Sindhi Biryani/by bangash food recipes

Bangash food recipes Sindhi Biryani is a flavorful and spicy layered rice dish that originates from the Sindh region in Pakistan. It's known for its bold spices, tender meat (usually mutton, chicken, or beef), tangy yogurt and tomato-based gravy, and a generous addition of fried potatoes, green chilies, and dried plums (aloo Bukhara). Here's a basic recipe for Chicken Sindhi Biryani: 📝 Ingredients For the Chicken Marinade: 1 kg chicken (bone-in) 1 cup yogurt 2 tbsp ginger-garlic paste 1 tsp red chili powder 1 tsp turmeric 2 tsp coriander powder Salt to taste 2 tbsp lemon juice For the Biryani: 3 cups basmati rice (soaked 30 minutes) 3 large onions (thinly sliced) 3 tomatoes (chopped) 4 medium potatoes (peeled and halved, lightly fried or boiled) 6–8 dried plums (aloo Bukhara) 4–6 green chilies (whole or slit) 1 tsp garam masala 1 cinnamon stick 4–6 cloves 4 green cardamoms 1 bay leaf 1/2 tsp cumin seeds Fresh mint and coriander (a handful each, chopped) Orange/yellow food color (mixed with 2 tbsp milk) Cooking oil or ghee 🍲 Instructions 1. Marinate the Chicken: Mix all marinade ingredients and coat the chicken. Let it rest for at least 1 hour (overnight is best). 2. Prepare the Rice: Boil water with salt and whole spices (cardamom, bay leaf, cinnamon, cloves). Cook rice until 70–80% done. Drain and set aside. 3. Prepare the Chicken Masala: In a large pot, heat oil, fry onions until golden brown. Remove half for layering. Add marinated chicken to remaining onions and cook until oil separates. Add tomatoes, dried plums, potatoes, green chilies, and cook until chicken is tender. 4. Layering the Biryani: In a large pot, layer half the rice, then the chicken masala, sprinkle mint, coriander, and reserved fried onions. Add the remaining rice on top. Drizzle food color + milk mixture and a few drops of ghee or oil. Cover tightly and cook on low heat (dum) for 15–20 minutes. 🍽️ Serve with: Raita (yogurt with herbs/spices) Salad Pickle or chutney Would you like a printable version or a visual guide for this recipe?