Sindhi Biryani

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1PreparationSoak 1.1 lbs of Basmati rice for 30 minutes. Meanwhile, slice 3 large onions and chop 2 tomatoes.
2. 2Fry onionsHeat oil or ghee in a pan. Fry onions until golden brown. Set half aside for later use.
3. 3Cook the meatTo the same pan, add 2 tsp of ginger-garlic paste. Brown 1.1 lbs of mutton or chicken in this mixture.
4. 4Prepare the masalaAdd chopped tomatoes, 3-4 green chilies, 1 tsp each of red chili powder and turmeric powder, 2 tsp of Biryani masala, and salt. Cook until tomatoes soften.
5. 5Add yogurt and prunesMix in 1/4 cup of yogurt and 8-10 prunes. Continue cooking on low heat until the meat is tender and well-cooked.
6. 6Prepare the potatoesPartially boil 4 small potatoes. Then, fry them until golden brown. Set aside.
7. 7Cook the riceBoil the soaked rice in a large pot of salted water. Cook until the rice is 70-80% done, then drain.
8. 8Layer the BiryaniIn a large pot, layer the partially cooked rice, the prepared meat masala, fried potatoes, 1 cup of mint leaves, 1/2 cup of coriander leaves, and fried onions. Repeat the layers, finishing with a layer of rice and the remaining fried onions.
9. 9Cook the BiryaniCover the pot and cook on low heat for about 20-30 minutes. This allows the flavors to meld together and the rice to fully cook. Your Sindhi Biryani is now ready to serve. Enjoy!