Sindhi mutton biryani

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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Ingredients

  • 1 kg - mutton, boneless
  • 4 cups - rice
  • 4 whole green chillies
  • 3 potatoes, peeled and cubed
  • 3 onions, finely chopped
  • 2 tomatoes
  • 2 tbsp - ginger-garlic paste
  • 2 tbsp - chilli powder
  • Chopped coriander leaves
  • 6 cloves
  • 4 cardamoms
  • 2 cinnamon sticks
  • Peppercorns to taste
  • 1 cup - yoghurt8-10 dry plums, softened by soaking in water
  • 1 tsp garam masala powder
  • Strands of saffron, soaked in milk or water
  • 1 tsp - vinegar
  • Salt to taste4-5 tbsp - oil or butter

How to Make Sindhi mutton biryani

  • Heat oil or butter in a pan; add cinnamon, cloves, cardamoms, peppercorns and fry.
  • Then add the onions and fry until golden.
  • Add green chillies, ginger-garlic paste and fry for 1 min.
  • Add mutton pieces and fry until it is lightly brown.
  • Add salt, chilli powder, little water and fry the masala.
  • Add beaten yoghurt, cover the pan and cook on medium flame.
  • After a few minutes, add 1-2 cups of water to cook mutton until 3/4 tender.
  • Add potatoes, plums, tomatoes and cook for 10 mins, (until the potatoes are cooked).
  • Add garam masala powder, mix well and remove from fire.
  • Cook till 3/4 done, with little vinegar and salt.
  • Heat a large heavy-bottomed pan and put little oil from gravy in pan.
  • Add half the rice, cover with mutton pieces and with gravy, add chopped coriander leaves and then with remaining rice.
  • Sprinkle saffron water on top.
  • Cover the pan tightly with some weight on top and then keep the pan on medium flame. Cool for 10-15 mins.

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