The cultural
Recipe
project
Introduction
• Baryani originates from farsi
word “birian” that translates
“roast before cooking”
• Biryani, biriani, or beriani is a
set of rice-based foods made
with spices, rice and meat, fish,
eggs or vegetables.
History
• Biryani was originated in Iran (Persia)
and it was brought to South Asia by
Iranian travelers and merchants.
Local variants of this dish are not
only popular in South Asia but also in
Arabia and within various South
Asian communities in Western
countries.
Types of biryani
1.Hyderabadi Biryani
2.Sindhi Biryani
3.Memoni Biryani
Sindhi Biryani
• The Sindhi Biryani variant of Biryani is very
popular in Pakistani cuisine and Biryani of all
types are eaten in all parts of Pakistan and
the world. In Pakistan Biryani enjoys
substantial popularity, particularly in the
cities of Karachi and Hyderabad, where the
chicken version is popular.
Recipe
• Rice 5-6 cups.
• Chicken
• pieces, can be boneless or
with bone or both.
• 5 onions
• 3 bunches of garlic
• 3 inch ginger piece
• 5-6 tomatoes
• Bunch of coriander
• Bunch of fresh mint
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Whole garam masala
4-5 green chillies
Chicken stock cubes 4
Dried plums
Coriander seeds
Fennel seeds
8 whole dried red chillies.
Laziza or shaan biryani
masala packet.
Preparation
Step 1.
Wash then soak rice
in water for 1 hour.
Step 2.
In large pot, put meat,
stock, 2 bunches of garlic , red
chillies, coriander and fennel
seeds, whole garam masala, onion
chopped chunky, cover with
water by a couple of inches. add
salt about 1 1/2 tspoon. cook
until meat is 95%cooked.
Step 3.
Remove meat from pot and siv out
ingredients, keep the remaining sauce or
yakhni and set aside. in blender put green
chillies, garlic and ginger , blend.
Chop tomatoes, slice 1 medium/large onion
finely.
Step 4.
In a large pot, add ghee or oil and heat,
add sliced onions, fry until golden, add
chopped coriander leaves and mint leaves
about 1/2 cup each, and stir add the blended
garlic /chillie mixture and continue to fry,
add meat and bhoon or fry for 5 mins, add
chopped tomatoes and 1 packet biryani
masala, add drained rice and pour the yakhni
sauce over the rice, cover by 2 cm, place on
high flame until boil is achieved, then put on
lowest flame and keep covered for about 20
mins, check to see if rice is soft and
seperated but don't check too often
because the rice cooks in the steam.
Step 5.
If more yakhni is needed, gently sprinkle a
few drops on top and continue to cook on low
flame. when ready serve with salad, raita,
chutney and maybe shammi kebabs
Reference
http://www.pakirecipes.com/recipe/Basic-Sindhi-Biryani
Created By
Moeez Sadiq
APS Seven Streams Quetta.
Quetta,
Balochistan,
Pakistan.
K-L YES 20112012