New Arrival

To prepare 100 grams of Sindhi Biryani, you need to scale down the ingredients accordingly. Here's a list of ingredients and their approximate amounts needed for 100 grams of Sindhi Biryani:

Ingredients:

1. Basmati rice - 40 grams
2. Chicken or Mutton (boneless, cut into small pieces) - 30 grams
3. Onion (thinly sliced) - 10 grams
4. Tomato (finely chopped) - 10 grams
5. Yogurt - 10 grams
6. Potato (cubed and fried) - 10 grams
7. Green peas (optional) - 5 grams
8. Green chili (slit) - 1 small (about 2 grams)
9. Ginger-garlic paste - 1/2 teaspoon (about 2 grams)
10. Fresh coriander leaves (chopped) - 1 teaspoon
11. Fresh mint leaves (chopped) - 1 teaspoon
12. Oil or ghee - 1 teaspoon (about 4 grams)
13. Salt - to taste (about 1 gram)
14. Turmeric powder - a pinch
15. Red chili powder - a pinch
16. Coriander powder - a pinch
17. Cumin seeds - a pinch
18. Bay leaf - 1 small
19. Cardamom pods - 1
20. Cloves - 1-2
21. Cinnamon stick - a small piece
22. Black peppercorns - a pinch
23. Biryani masala or Garam masala - a pinch
24. Saffron (optional) - a few strands soaked in a teaspoon of warm milk
25. Water - as required (approximately 80-100 grams)

Instructions:

1. Prepare the Rice: Rinse the basmati rice and soak it for 20 minutes. Cook the rice in boiling water with a pinch of salt and a few drops of oil until it is 70-80% done. Drain and set aside.
2. Cook the Meat: Heat oil or ghee in a pan. Add cumin seeds, bay leaf, cardamom, cloves, cinnamon, and black peppercorns. Sauté for a few seconds until fragrant.
3. Sauté Onions and Spices: Add sliced onions and sauté until golden brown. Add ginger-garlic paste and green chili, and sauté for another minute. Add chopped tomatoes and cook until they soften.
4. Add Meat and Spices: Add the chicken or mutton pieces, turmeric powder, red chili powder, coriander powder, and biryani masala. Cook until the meat is browned and partially cooked.
5. Incorporate Yogurt and Herbs: Add yogurt, chopped coriander, and mint leaves. Mix well and cook until the meat is tender and the masala is well combined.
6. Layer the Biryani: In a small pot or pan, layer half of the partially cooked rice. Add the cooked meat and masala mixture, then add the remaining rice on top. Sprinkle fried potato cubes, green peas, and saffron milk if using.
7. Dum Cooking: Cover the pan with a tight-fitting lid or aluminum foil to trap the steam. Cook on low heat (dum) for about 10-15 minutes, allowing the flavors to meld and the rice to finish cooking.
8. Serve: Gently fluff the biryani with a fork, garnish with fresh coriander and mint leaves, and serve hot with raita or salad.

This recipe is scaled down for a small portion, so adjust the spices and seasoning according to your taste preference