Sindhi Biryani
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Sindhi Biryani

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$1.09
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Shan Sindhi Biryani Mix has a classic blend of traditional spices which helps you make delicious and peppery Biryani at home.

 INGREDIENT REQUIRED

Meat on Bones

1 kg / 2.2 lbs small portions

Rice, Basmati

750g/ 3 ½ cups washed & soaked

Tomatoes

200g / 2-3 medium thin round slices

Potatoes

250g / 2 medium peeled & quartered

Plain Yogurt

100g / ½ cup whipped

Onions

175g / 2 medium finely sliced

Garlic Paste

2 tablespoons

Ginger Paste

1 tablespoon

Small Green Chilies

10-20 whole

Cilantro/Fresh Coriander

1 cup chopped

Mint Leaves

1 cup
chopped

Cooking Oil

175ml /1cup

Shan Shami Kabab Mix

1 packet

 STEPS OF COOKING
      1. Fry onions in hot oil until light golden. Add meat and garlic paste. Stir fry for 4-5 minutes on high heat.
      2. Add Shan Sindhi Biryani Mix, potatoes, yogurt, ginger paste and stir fry for 5 minutes.
      3. Add water (Beef/Lamb 4 cups, Chicken 2 cups). Cover and cook on low heat until meat is tender. When cooked there should be about two cups of gravy left (If less add water, if more increase heat).
      4. Place sliced tomatoes, green chilies, fresh coriander and mint leaves over the meat. Do not mix meat and green masala. Cover and cook on low heat for 5 minutes. Do not stir.
      5. Separately: In 15 cups / 3 liters of boiling water, stir in 3 tablespoons of Shan Salt and soaked rice. Boil rice until ¾ cooked. Remove and drain thoroughly.
      6. Spread cooked rice evenly over meat. Do not mix rice and meat. Cover and cook on low heat until rice is tender (5-10 minutes). Mix before serving.

Shan Sindhi Biryani Mix has a classic blend of traditional spices which helps you make delicious and peppery Biryani at home.

 INGREDIENT REQUIRED

Meat on Bones

1 kg / 2.2 lbs small portions

Rice, Basmati

750g/ 3 ½ cups washed & soaked

Tomatoes

200g / 2-3 medium thin round slices

Potatoes

250g / 2 medium peeled & quartered

Plain Yogurt

100g / ½ cup whipped

Onions

175g / 2 medium finely sliced

Garlic Paste

2 tablespoons

Ginger Paste

1 tablespoon

Small Green Chilies

10-20 whole

Cilantro/Fresh Coriander

1 cup chopped

Mint Leaves

1 cup
chopped

Cooking Oil

175ml /1cup

Shan Shami Kabab Mix

1 packet

 STEPS OF COOKING
      1. Fry onions in hot oil until light golden. Add meat and garlic paste. Stir fry for 4-5 minutes on high heat.
      2. Add Shan Sindhi Biryani Mix, potatoes, yogurt, ginger paste and stir fry for 5 minutes.
      3. Add water (Beef/Lamb 4 cups, Chicken 2 cups). Cover and cook on low heat until meat is tender. When cooked there should be about two cups of gravy left (If less add water, if more increase heat).
      4. Place sliced tomatoes, green chilies, fresh coriander and mint leaves over the meat. Do not mix meat and green masala. Cover and cook on low heat for 5 minutes. Do not stir.
      5. Separately: In 15 cups / 3 liters of boiling water, stir in 3 tablespoons of Shan Salt and soaked rice. Boil rice until ¾ cooked. Remove and drain thoroughly.
      6. Spread cooked rice evenly over meat. Do not mix rice and meat. Cover and cook on low heat until rice is tender (5-10 minutes). Mix before serving.