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Pakistani Sindhi Mutton Biryani

BiryaniHut’s Pakistani Sindhi Mutton Biryani Recipe
*Sindhi biryani* is a special meat (mutton, chicken and fish) and rice biryani dish originating from the Sindh province of Pakistan. Owing to its popularity, it forms one of the most consumed dishes of Pakistani cuisine and Sindhi cuisine. Served is *Sindhi biryani* in nearly all the flights of Pakistan International Airlines. The traditional *Sindhi Biryani* is so delightful to watch as well as to eat; its position is absolutely on top among the high rated biryani variants. This recipe for Sindhi biryani is a marvellous creation of layers of perfectly cooked goat curry, beautiful rice and a fresh mix of tomato, herbs and chilli, all decorated with nuts and onion rings. This is a feast in its own right, but I would like to serve it with a chopped salad, called a cucumber, containing tomato, red onion, lettuce and vinegar, and with a yoghurt raita containing mint and cumin.
Serves For 6 Preparation
Ingredients for Pakistani Sindhi Mutton Biryani
• Vegetable Oil	As Per Requirement
• Onions, Finely Sliced	3 Medium Size
• Boneless Mutton, Cut Into Large Cubes	1 Kg
• Grated Ginger	3 Tbsp
• Garlic Crushed	1 Tbsp
• Natural Yoghurt	100 Gm
• Chilli Powder	1 Tbsp
• Turmeric Powder	2 Tsp
• Sweet Paprika	2 Tsp
• Ground Coriander	1 Tbsp
• Ground Cumin	2heaped Tsp
• Cumin Seeds	2 Tsp
• Cloves	10 Pieces
• Cinnamon Sticks	4
• Green Cardamom	14 Pods
• Brown Cardamom	3 Pods
• Bay Leaves	8 Leafs
• Dried Plums	10
• Salt	1 Tbsp
• Peppercorns, Ground	8
• Long Green Chillies	4 , 3 Left Whole, 1 Finely Sliced
• Potatoes	3 Medium
• Basmati Rice Rice,	500 Gm ,Soaked For 30 Minutes
• Saffron Threads	1 Tbsp , Soaked Briefly In Milk
• 3medium Tomatoes	3 Medium Size, Cut Into Thin Wedges
• Coriander Leaves	1 Bunch, Chopped
• Mint	1 Bunch, Chopped
• Onion Rings	3 Medium Size, Fried Until Dark Brown And Caramelised
• Sultanas (Seedless Raisin)	30 Gm
• Slivered Almonds	30 Gm
• Walnuts	30 Gm
• Cashew Nuts	30 Gm
*How to make* *Pakistani Sindhi Mutton Biryani* Method
· Heat a little vegetable oil in a large saucepan and fry the onion until golden brown. Add the mutton and fry for a few minutes. Stir in the ginger and garlic, and then add the yoghurt, ground spices, whole spices (reserve 8 green cardamom pods for the rice), bay leaves, dried plums, salt and pepper. Add the whole chillies and 250 ml water. Cover and simmer for 45 minutes. · Meanwhile, boil the potatoes whole until tender, then drain and cut in half. Keep warm. Drain the rice and boil with the reserved cardamom. When cooked, drain and put half into a bowl. Add the saffron milk and stir until the rice is evenly yellow. Keep the plain and saffron rice warm. · Combine the tomato, coriander, mint and sliced green chilli. Add one-third of the tomato mixture to the mutton curry. Cover and cook for a further 5-10 minutes. · Spoon half of the plain rice onto a large serving platter. Top with the mutton curry. Spoon over half of the saffron rice and scatter with half of the remaining tomato mixture. Scatter with the boiled potatoes, then add final layers of plain rice and saffron rice. Scatter with the fried onion. Top with the remaining tomato mixture then sprinkle over the sultanas and nuts. Here is your *Sindhi Mutton Biryani*, just serve it with a great spicy smile as soon as possible.
Key Ingredients in Pakistani Sindhi Mutton Biryani
• Vegetable Oil		• Dried Plums
• Onions, Finely Sliced		• Salt
• Boneless Mutton, Cut Into Large Cubes		• Peppercorns, Ground
• Ginger		• Long Green Chillies
• Garlic		• Potatoes
• Natural Yoghurt		• Basmati Rice Rice,
• Chilli Powder		• Saffron Threads
• Turmeric Powder		• 3medium Tomatoes
• Sweet Paprika		• Coriander Leaves
• Ground Coriander		• Mint
• Ground Cumin		• Onion Rings
• Cumin Seeds		• Sultanas (Seedless Raisin)
• Cloves		• Slivered Almonds
• Cinnamon		• Walnuts
• Green Cardamom		• Cashew Nuts
• Brown Cardamom		• Bay Leaves