Food:
One of the greatest thing which we all do...
So food is the thing which unites all people around the globe. We see that there are lot of different cultures and ethnicity in the world and of course different food.Likewise in our country,Pakistan,there is a lot of diversity. We have four provinces,namely Sindh,Punjab,Balochistan and Khyber Pakhtoonkhwa.Food is different in each region and varies with the climate,the region observes. In cold areas and mountainous regions people use a lot of fat in there food especially the animal fat. This keeps them warm and provide a whole lot of energy to survive easily in those regions. In coastal areas people have included wide range of sea food including fishes and crabs. But there's on food dear to all Pakistanis and this is waht Pakistan's famous for, its one and only "THE BIRYANI".
Biryani is typically a dish of colourful rice layered with spices and chicken,beef,lamb,fish or prawn gravy. The dish, In itself is very aromatic mouth watering and flavorful.
Particularly, going through history of this incredibly scrumptious flavorful rice or we can say Biryani,the word "Biryani" is of Persian origin word , "birian" which is translated as to fry. There's a belief that it originated in now called, Iran and some belief that its from Indian mughals. In sub continent there a lot of versions of biryani like biryani from sindh, called Sindhi Biryani, others are Hyderabadi Biryani,Kolkata Biryani,Madrasi biryani,Bombay Biryani,Punjabi Pulao Biryani,Memoni or Kutchi biryani, Kerala Biryani
Today I'm gonna tell you the ingredtions and directions of how to make sindhi biryani for more recipes kindly visit this blog i'll update more recipes here for you guys.
RECIPE OF SINDHI BIRYANI:
Ingredients :
-Chicken 12 pieces 1 kg
-Basmati Rice 1 kg
-Onion Golden Brown 2 large size
-National Ginger Garlic Paste 2 tbsp
-Yogurt 2 cups
-National Sindhi Biryani Mix (ensure plums are separated) ½ packet
-White Cumin 1 tsp
-Bay Leaf 1 or 2
-Black Cumin ½ tsp
-Whole Black Pepper 7-8
-National Red Chili Powder 1tbsp
-Cloves 4-6
-Fresh Lemon 3-4
-Mint Leaves 1 bunch
-Crushed Cardamom 4-6
-Warm Milk 1 cup
-Saffron Color ¼ tsp
-Saffron (optional) 1 tsp
-Salt to taste
-Cooking Oil As per requirement
Directions
- Marinate 1 kg Chicken with 2 tbsp brown onion, 1 tbsp National Ginger Garlic Paste, ½ tsp grated papaya, ½ pack National Sindhi Biryani Masala, 1 tbsp National Red Chili powder, mint leaves, 2 tbsp of lemon juice, salt, let it rest in the refrigerator for at least 1-2 hours.
- Soak rice well for at least 1 hour. Wash rice well and boil rice with black cumin, 2-3 cloves, 3-4 cardamom, 2-3 cinnamon sticks, 4-6 black pepper cloves, 3-4 bay leaf and mint leaves. Once done, half drain them in colander and keep them aside.
- Cook marinated chicken on low flame with 1 cup of cooking oil till chicken pieces are tender and chicken is done. Once cooked set it aside. Generally, it takes around 8-10 minutes for chicken to become tender and cooked.
- Now take a deep pan, grease it with cooking oil and add half serving of steamed rice, top it up with cooked chicken, top chicken with mint leaves, brown onion and lemon juice and then layer it with other half of the rice on top. Garnish again with mint leaves, brown onion.
- Mix warm milk with saffron color and pour over the flavorful garnished rice and squeeze lemon juice on top and cover it with lid and let it simmer on low flame for 10 minutes at least.
- Once done mix it with quarter plate from all four sides and serve delicious Hyderabadi Biryani in a nice rice plate topped with some crisp brown onion and fresh mint leaves along with Yogurt raita and some National mixed pickles and salad.
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