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Sindhi mutton biryani
By : Rehana Khambaty
Category : Redmeat
Servings : 4
Time Taken : 45-60 mins
Rating :
  1. Heat oil or butter in a pan, add cinnamon, cloves, cardamoms, peppercorns and fry.
  2. Then add the onions and fry until golden.
  3. Add green chillies, ginger-garlic paste and fry for 1 min.
  4. Add mutton pieces and fry until it is lightly brown.
  5. Add salt, chilli powder, little water and fry the masala.
  6. Add beaten yoghurt, cover the pan and cook on medium flame.
  7. After a few minutes, add 1-2 cups of water to cook mutton until 3/4 tender.
  8. Add potatoes, plums, tomatoes and cook for 10 mins, (until the potatoes are cooked).
  9. Add garam masala powder, mix well and remove from fire.
  10. Cook till 3/4 done, with little vinegar and salt.
  11. Heat a large heavy-bottomed pan and put little oil from gravy in pan.
  12. Add half the rice, cover with mutton pieces and with gravy, add chopped coriander leaves and then with remaining rice.
  13. Sprinkle saffron water on top.
  14. Cover the pan tightly with some weight on top and then keep the pan on medium flame.
  15. Cool for 10-15 mins.

Image: Getty Images

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 yoghurt
8-10 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 taste
4-5 tbsp oil or butter
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