Sindhi Mutton Biryani
(Sindhi biryani is more spicy and has fried onions as one of its base ingredients)
INGREDIENTS
1 kg mutton ½ kg basmati rice 1 cup yogurt 4 tomatoes, chopped 2 tomatoes, sliced 4 tbsp ghee Few strands of saffron soaked in milk 5 to 6 green chilli, finely chopped 2 tsp coriander powder 1 tsp garam masala 2 tbsp ginger-garlic paste 2 tsp red chilli powder Salt as per taste 10 to 12 dried plums ½ kg potatoes, diced and fried 5 onions, sliced and fried 2 tsp green mint, chopped 1 tsp kewra essence 2 tsp whole garam masala — cloves, cinnamon, cardamom, black pepper and bay leaf ½ cup mixed dry fruits, fried A little kneaded dough to cover the lid for cooking
METHOD
Heat ghee in a pan and fry onions till golden brown and shift to a bowl. In the same oil add mutton, green chillies, coriander powder, salt, red chilli powder, chopped tomatoes and fry well. Add water and cook until the mutton is half cooked.
Add yogurt, fried onions, fried potatoes and dried plums. Cook until potatoes are a little soft. Lower the flame and add garam masala powder.
Cover and cook for five more minutes on low heat. Layer the mutton with mint, tomatoes, and chillies.
Now, in another pan boil the whole garam masala. When simmering, add salt and rice continue boiling. When cooked threefourth, transfer it into a strainer.
Now layer the rice over the mutton. Mix few drops of kewra essence, fried dry fruits and saffron with milk and pour it on the rice.
Cover the lid of the pan with kneaded dough and place the pan on a hot griddle on low flame for 50 minutes to an hour.
Garnish with few mint leaves, dry fruits, lemon and onion, and serve with raita and papad.