No more packet masala-make Sindhi Biryani with homemade spices! Weekend Breakfast to Lunch routine

Sindhi Biryani


Ingredients for Marinade

• Chickens 2 (biryani cut)

• yoghurt 1/2 cup

• Ginger paste 1 tablespoon

• Garlic paste 1 tablespoon

• Red chilli powder 2 teaspoons

• Turmeric powder 1 teaspoon

• Salt 2 teaspoons


Ingredients for Rice

• Long grain basmati Rice 4 cups

• Black Peppercorns 10-12

• Cinnamon 1 big (or 2-3 medium sticks)

• Star anise 2

• Cloves 5-6

• Bay Leaf 2-3

• Green Cardamom 4

• Black Cardamom 2


Ingredients for Gravy

• Oil 1/2 cup

• Onions, sliced 4 very big size (or 6 medium sized)

• Tomatoes, 4 medium sized finely chopped

• Potatoes, 4-5 peeled and cut into chunks

• Dried prunes, 10, soaked in warm water for 5 minutes

• Green chillies, 4, chopped

• Yoghurt, 1 cup

• Garlic paste 2 teaspoons

• Ginger paste 2 teaspoons

• Salt, 1 teaspoon (or more to taste)

• Red chilli powder 1 tablespoon (or more to taste)

• Turmeric powder ½ teaspoon

• Cloves (loang) 10

• Green cardamoms (hari ilaichi) 4

• Black cardamoms (kali ilaichi) 4

• Whole black peppercorns 20

• Cumin seeds 2 teaspoons

• Cinnamon sticks (daar cheeni) 3-4

• Bay leaves (tez paat) 2-3 big

• Star Anise (baadyaan ka phool) 3

• Saffron, 1 teaspoon, crushed and soaked in warm water

• Oil for frying potatoes


Ingredients for Layers

• Lemons 2-3, sliced

• Prunes 8-10 (aaloo Bukhara), soaked in water if they are too dry, mine were not that dry therefore I did not soak them.

• Mint chopped

• Coriander chopped

• Green chili thickly sliced

• Ginger julienne cut

• Tamarind pulp (imli soaked in water)

• Yellow food color mixed in water

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Thank you,

Stay happy,

Allah Hafiz

routine