Sindhi Fried Rice

Ingredients


2 cups basmati (long grain rice)
2 tablespoon ghee
1 black cardamom
1" piece cinnamon
2 cloves
5 cups water (approximately)

Method


1.Wash rice gently.
2.Put in colander and stand for 10 minutes.
3.Heat ghee in a deep heavy pan.
4.Add whole spices, stir. Add rice carefully.
5.Stir fry very gently with a spatula for 2-3 minutes.
6.Add water, cover, bring to boil.
7.Simmer covered, till rice is cooked and water has evaporated.
8.Press a grain, it must mash on putting pressure.
9.Do not overcook, or the rice will taste lumpy.
10.Add more hot water towards 3/4 done if required.
11.Serve hot with sindhi saibhaji or curry.

sindhi biryani


INGREDIENTS


1 to 1½ kg mutton/chicken

1 kg Basmati rice

½ kg potato

½ kg tomato

250 gram. yogurt

1 teaspoon red chili powder

4 teaspoon salt

3 onions medium

2 teaspoon garlic paste

2 teaspoon ginger

green cardamom 4

black cardamom 10 Cloves

10 pieces. black pepper

1 teaspoon cumin seeds

1 stick cinnamon

2 bay leaves

250 gram. oil or ghee

6 green chilies

2 tablespoon coriander leaves

2 tablespoon mint leaves

1 tablespoon Kewra

2 pinch yellow food color

1 tablespoon sugar

10 to 15 prunes


METHOD

1.Slice the onion and fry it in oil until it is light brown. Take out half of it and keep aside.
2.Add Garlic, Ginger, salt, chili powder, cloves, cardamoms, Black Pepper corn, Cumin Seeds, bay leaves, cinnamon, and yogurt to the remaining half.
3.Fry this until the water is dry and then add the meat and fry it again.
4.Add some water and cook on low heat until the meat is tender and the water has evaporated.
5.Peel the potatoes and cut them into large chunks. Boil until they're half cooked.
6.Soak the rice in water for half an hour. Boil and Drain the water off when they're half done.
7.Add chopped tomatoes, green chilies (whole), Mint, Coriander leaves, prunes (Aaloobukharay), 8.boiled potatoes and the brown onion kept aside.
9.Add this to the meat.Layer this with the rice in a pot.
10.Sprinkle a solution of food color, sugar and Kewra.Keep the lid closed and cook this on low heat until the rice is done.
11.Gently mix it before serving. Serve with Raita.


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