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Chicken Mutton Biryani Sindhi Recipes

Chicken Biryani, Sindhi Biryani, Hyderabadi Biryani, Lahori biryani, bombay biryani, kashmiri biryani are the types of spicy Rice popular in Pakistan and India.

Sindhi Biryani Recipe - Rice, Biryani, Pulao What can be written about Biryani or Sindhi Biryani. Eaten widely, Sindhi Biryani is a special Pakistani Dish and it is very famous dish and is probabally the most consumed dish is a must find in every restaurant. Rice making foods are so healthful to give energy and vitality to our body. Rice, Biryani, and Pulao are biryani denotes a dish where the rice (plain or fried) is cooked separately from the thick sauce (a greatly reduced curry of meat or vegetables). The curry and the rice are then brought together and layered, resulting in a dish of the contrasting flavours of flavoured rice (which is cooked separate with spices) and intensely flavoured sauce and meat or vegetables. This separation is partly of necessity: the proportion of meat/vegetables to the rice is high enough to make biryani a one-dish meal, and the cooking time of each of the main ingredients is significantly different from each other. In a properly made biryani, the final dish is dry or minimally moist, with the individual rice grains separate, Pakistani and Indian food recipes collection. PakVisit.com gives you the best recipes as well as Paneer rice, chinese chicken Pulao Biryani, Chicken Biryani, Yakhni pulao, rice pilaf recipe, rice salad recipe, brown rice recipes, chicken and rice recipe in urdu and much more variations that you like most.




Ingredients

1 kg Mutton/chickenBiryani
1 kg Basmati rice
100 grm Yogurt
Salt to taste
1 medium onion
6 Garlic clove
1 tbs  Ginger paste
8 Small ilaichi
1 tbs gralic paste
10 cloves
Oil or ghee
Kewra few drops
Yellow food color two pinch
Sugar a pinch

instructions
Add mutton, salt and garlic cloves in a pot with two glasses of water. If you're using chicken, you can do with only one glass of water.
Cook on a low flame till the meat is tender and the water dries.

Take one medium onion. Slice it and fry it in about 4-5 tablespoons of oil till its light brown. Add the rest of the spices, yogurt and fry it a little.

Simultaneously soak the rice in water for half an hour.
Boil the rice till they're half cooked,
drain the water and keep them aside.

Add the cooked meat to the sauted onions to make the masala and cook uncovered for a few minutes to evaporate excess water.
When most of the water has evaporated,
transfer a little rice to a pot, and on top of that add some of the meat/masala combo. Make layers of this. The way I usually do it is put half the rice in, add all the meat/masala then top that off with the rest of the rice.

Sprinkle on it a solution of kewra, yellow food color and pinch of suger.

Keep it covered and on a low flame.
Keep the pot tightly closed - you're trying to steam cook the rice. When the rice is done, the biryani is ready.
Serve with salad or garlic

 

 
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