Sindhi biryani Recipe

Sindhi biryani Recipe

2 lbs. lamb; boneless and cut into cubes

1 lb. basmati rice

2/3 cup natural yoghurt; unsweetened

3 medium tomatoes; peeled and cut into wedges

Vegetable oil

3 medium potatoes, boiled until tender and cut in half

3 medium onions, thinly sliced

3 tbsp fresh ginger, minced

1 tbsp garlic, minced

10 cloves

5-6 green cardamom pods plus 8 to cook rice

4-5 cinnamon sticks

1 tablespoon dried red chilli powder

1/2 tbsp turmeric

1/2 tbsp paprika

5 bay leaves

1 tablespoon coriander powder

2 teaspoon cumin powder

2 teaspoon cumin seeds

9 dried plums (prunes), pit removed

1 tablespoon salt

10 black peppercorns,cracked

2-3 black cardamom pods

3 long green chillies, whole, plus 1 finely sliced

1 bunch coriander, chopped

1 bunch mint, chopped

1 tablespoon saffron, soaked briefly in milk

25 grams each of golden raisins, slivered almonds, walnuts and cashew nuts

Fried onion rings, to garnish

Fry onions in a little vegetable oil over medium heat golden brown and translucent. Add lamb and stir for a few minutes to brown. Add ginger and garlic. Add yoghurt and all dried spices except saffron, mixing well to combine. Add 1 cup water, green chillies and salt. Turn heat to low and simmer for 45 minutes.

Soak rice for half an hour, drain and cook in boiling water with extra green cardamom pods. Drain when cooked and split into two lots. Add saffron to one half of the rice and stir through to distribute saffron evenly.

Combine tomatoes, mint, coriander, and sliced green chilli. Add 1/3 of the tomato mixture to the goat mixture. Cover and cook for a further 5 to 10 minutes. On a large serving platter, spoon out 1/2 the plain rice and top with the lamb curry.

Spoon over 1/2 the saffron rice and sprinkle with half the remaining tomato, mint and green chilli mixture. Add a layer of the boiled potatoes, then another layer of plain rice, saffron rice and finally onion rings. Top with remaining tomato, mint and green chilli mixture, then sprinkle over sultanas, almonds, walnuts and cashews.

Serve with cachumbar, made from red onions, tomatoes, vinegar and shredded lettuce and raita, made from yoghurt, mint, cumin and salt.

About Pakistani Recipy

Pakistan - Pakistani Recipes

In terms of cuisine Pakistan is to South Asia as Switzerland is to Europe. The closer you get to the borders of Pakistan's neighbors the closer the cuisine tends to reflect that neighbor's cuisine. Pakistani cuisine can be described as a refined blend of Indian, Central Asia, Iranian, Afghan, and Middle East cuisine. However, unlike other countries in South Asia, in Pakistan meat plays a much more dominant role with chicken, goat, lamb, and beef being the most popular. To the East the food is much more hot and spicier than the region close to Iran which tends to be much milder. In major cities it is not uncommon to see a rise in fusion-style cuisine mixing the local seasonings and spices of South Asia with cusines found around the world.

Lentils, curries, kababs, rice dishes, tandoori or barbecue, and naan are the most popular types of foods or dishes you'll see served throughout the country, particuarly the central region. The national dish of Pakistan is biryani, biriani, or beriani: a set of rice-based dishes made with aromatice spices and meat, fish, eggs or vegetables.

Lentils and Rice Recipe

Lentils and Rice Recipe


1 cup red lentils
2 cups basmati rice
1 cup onions, finely chopped
5 cups chicken stock
1/2 clarified butter
2 teaspoons salt
1 teaspoon tumeric

Layout lentils on a tray and pick out any pebbles or broken lentils. Soak lentils in cold water with enough to cover for 2 hours. Drain well. Combine the lentils, rice and onions in a large casserole pot. Stir in remaining ingredients, then cover. Bake in a preheated 425 F. oven for twenty-five minutes. Stir rice and lentils gently to mix well, then bake for 20 minutes longer or till the rice is tender and the liquid absorbed.

Beef or Lamb Seekh Kabab Recipe

Beef or Lamb Seekh Kabab Recipe

2 lbs. ground beef or lamb

1 medium onion, finely minced or grated

1 medium onion, finely chopped

4 green chillies

1 teaspoon red chili powder

1 teaspoon green papaya puree

1 bunch cilantro

8 green cardamom pods

1 teaspoon freshly ground black pepper

1 teaspoon garam masala

4 tablespoon chickpea or garbanzo flour

1 Egg

2 tablespoon powdered milk

8 allspice berries, ground

Salt to taste

2 tablespoon cooking oil

In a bowl combine ground meat with all ingredients except for the oil and mix well. Knead with hands for about 5 to 10 minutes until the meat like a paste and the papaya has been mixed in well. Set aside for 2 hours.

Knead once again. Take a small portion of the mixture in hands and put on a barbecue skewer. These kababs can also be roasted directly on flame for a minute and later fried with a little oil in a frying pan.