Sindhi Biryani (Sindhii Birryani) Recipe

Ingredients

  • 1 to 1½ kg mutton/chicken
  • 1 kg Basmati rice
  • ½ kg potato
  • ½ kg tomato
  • 250 grm. yogurt
  • 1 tsp red chili powder
  • 4 tsp salt
  • 3 onions medium
  • 2 tsp. garlic (Lehsan) paste
  • 2 tsp. ginger (Adrak)
  • 8 green cardamom (Chhoti Ilaichi)
  • 4 black cardamom (Bari Ilaichi)
  • 10 Cloves (Laung)
  • 10 pcs. black pepper (Kali Mirch)
  • 1 tsp. cumin seeds (Zeera)
  • 1 stick cinnamon (Dalchini)
  • 2 bay leaves (Tezpatta)
  • 250 grm. oil or ghee
  • 6 green chilies
  • 2 tbs. coriander (Dhaniya) leaves
  • 2 tbs. mint (Podina) leaves
  • 1 tbs. Kewra
  • 2 pinch yellow food color
  • 1 tbs. sugar
  • 10 to 15 prunes (Aaloobukharay)
Instructions

  1. Slice the onion and fry it in oil until it is light brown.
  2. Take out half of it and keep aside.
  3. Add Garlic (Lehsan), Ginger (Adrak), salt, chili powder, cloves, cardamoms, Black Pepper corn. (Kali Mirch), Cumin Seeds (Zeera), bay leaves, cinnamon, and yogurt to the remaining half.
  4. Fry this until the water is dry and then add the meat and fry it again.
  5. Add some water and cook on low heat until the meat is tender and the water has evaporated.
  6. Peel the potatoes and cut them into large chunks.
  7. Boil until they're half cooked.
  8. Soak the rice in water for half an hour.
  9. Boil and Drain the water off when they're half done.
  10. Add chopped tomatoes, green chilies (whole), Mint (Podina), Coriander (Dhaniya) leaves, prunes
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Nihari (Nehari) Recipe

Ingredients
  • 1/2 Kg. beef -ask for Nihari meat (shank)
  • 1½ tsp. salt
  • ½ tsp red chili (Lal Mirch) powder
  • ½ tsp. Kashmiri chili (Lal Mirch) powder
  • ¼ tsp. turmeric (Haldi) powder
  • 1 tbs. coriander (Dhaniya) powder
  • 1½ cup oil
  • 3 tbs. white flour (maida)
  • 1 tsp ginger (Adrak) paste
  • ½ tsp. garlic (Lehsan) paste

For garnishing

  • 1 to 1 ½ inch ginger (Adrak) (Julian)
  • 2 tbs. chopped coriander (Dhaniya) leaves
  • 3 to 4 chopped green chilies
  • 2 Lemon (sliced)

Special Nihari spices

  • 2 tbs. Fennel (Saunf)
  • ½ tsp black pepper (Kali Mirch)
  • ½ tsp. cumin seeds (Zeera)
  • 2 green cardamom (Chhoti Ilaichi) seeds
  • 10 cloves (Laung)
  • 2 black cardamom (Bari Ilaichi)
  • 1 stick of cinnamon (Dalchini)
  • 1 bay leaves (Tezpatta)
  • ¼ tsp. nutmeg (Jaiphal) and mace (Javitri)
  • 2 tbs. coriander (Dhaniya) seeds
  • 1 stick (Piplee)
  • 1 aniseed flower (Badian)
Instructions
  1. Put ½ cup oil in a pot.
  2. Add meat and fry it a little.
  3. Add salt, chili powder, Turmeric (Haldi) powder, Coriander Seeds (Dhaniya) powder and Ginger (Adrak) paste.
  4. Add a little water and mix well.
  5. Dissolve maida in 1 cup of water and add this to the meat and bring to boil.
  6. Grind all the special Nihari spices, put the grounded mixture of spices in a fine cotton cloth bundle and add to the meat.
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Palak ki Roti (Paluk ki Rotii) Recipe

Ingredients
  • 2 cups flour
  • 1 cup steamed and finely chopped spinach leaves.
  • ½ tsp. salt
  • ½ tsp whole cumin seeds (Zeera)
  • 5-6 black pepper (Kali Mirch) coarsely crushed
  • 1 tbs. oil to make dough
  • A little water to form dough
  • Oil for shallow frying


Instructions
  1. Mix together the flour, spinach and spices.
  2. Add 1 tbs. of oil and knead with water to form a dough which is medium-soft.
  3. Cover and keep in the fridge for at least half an hour to set.
  4. Break into small balls.
  5. Roll out into small chapattis and shallow fry on medium heat in a frying pan till very lightly brown.
  6. Serve hot with Achaar (pickle) or chutney.

Serving: 2 to 3 persons

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Suji ka Halwa (Sujji ka Halwaa) Recipe

Ingredients
  • 2 tbs. semolina (Suji)
  • 2 tbs. oil
  • 4 tbs. sugar
  • 1/2 cup water
  • 3 green cardamom (Chhoti Ilaichi)
  • yellow food color (optional)
Instructions
  1. Put the suji and oil in a pot along with ilaichi seeds and fry until slightly brown on very low heat.
  2. Meanwhile combine sugar and water to make a syrup.
  3. Add this to the suji taking care not to burn yourself and cook on low heat to desired consistency.
  4. If you want to color the halwa add the color to the syrup before pouring it into the suji.

Serving: 2-3 persons

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Barfi (Burfi) Recipe


Ingredients
  • 4 cups powdered milk
  • 1 evaporated milk
  • Seeds of 4-5 green cardamom (Chhoti Ilaichi)
  • 2 cups sugar
  • 1/2 cup water
  • 2 tbs. oil or ghee

Instructions
  1. In the powdered milk add enough evaporated milk to knead it into a hard dough.
  2. Roll it up into a hard ball and keep it in the freezer for 15-20 minutes.
  3. Then take it out and grate it with a coarse grater.
  4. In a pot heat the oil and add the ilaichi seeds, grated milk, sugar and water and cook on low heat and keep stirring till the water has dried and it starts to come together and leaves the sides of the pot.
  5. Add a few drops of Kewra essence (optional) and set in a flat dish.
  6. When cool cut into pieces.

Serving: 6-8 persons

Variants:

COCONUT BURFI

  • Do not add water.
  • Add grated coconut according to taste and yellow food color.

PISTA BURFI

  • Add chopped pista according to taste and green food color.

BADAM BURFI

  • Add grated almond

KAJU BURFI

  • Add grated kaju (cashew nuts)

CHOCOLATE BURFI

  • Add chocolate powder.
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Shahi Tukray (Shahii Tukre) Recipe


Ingredients
  • 6 slices of bread
  • 4-6 tbs sugardry fruit--Pistachio,almond
  • kevera essence
  • khoya or cream (Riccota cheese)
  • 3-4 tbs oil
  • seeds of 4-5 green cardamom (Chhoti Ilaichi)
  • yellow food color
  • 1 liter of milk

Instructions

  1. Fry the slices of bread in a little oil until light brown.
  2. Remove and set it aside.
  3. In milk add illaichi seeds,sugar,and color and cook until thick.
  4. Arrange the bread slices in the milk and bring to boil.
  5. Turn once to coat both sides.
  6. Let milk thicken.
  7. Then just before removing from heat add keveraessence.
  8. Garnish with cream and fry fruits

Serving: 3 to 4 persons

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