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Sindhi Biryani

Following the recipes of Sindhi Biryani which ingredients and cooking direction is given bellow. It is very delicious recipes. Try it at your kitchen, test you own and serve to your family and guest. Learn zaiqa dar khana pakana, sindhi biryani in urdu, sindhi pulao recipe in urdu, sindhi chicken biryani recipe in urdu, pakistani sindhi biryani recipe in urdu, special sindhi biryani recipe in urdu,beef sindhi biryani recipe in urdu, Indian and Pakistani Biryani recipes. How to cook read in Urdu and Hindi.

Ingredients

sindhi biryani

Gosht baray ka (beef)-- 1 kg
Chawal (Rice) ---1 kg
Adrak (Ginger)--- 20
Lehsan (Garlic) ----20 gm
Pisi laal mirch (red chili) ---20 gm
Kuti huyi mirch (red chili)---20 gm
Namak(salt)---- 50 gm
Garam masalah--- 10 gm
Tomato ----100gm
Dahi----100gm
Hari mirch (green chili)---50gm
Hara dhanya(coriander leaf) ---1 bundle
Podinah (mint) ----1 bundle
Garam masalah-----20 gm
Aalo Bokhara ----50 gm
Keora---- 15 gm
Lemon ----2
Zarday ka rung ----10 gm
Ghee ya oil -----200gm

Cooking Procedure

Gosht dho kar degchi mein dalein aur is mein namak, laal mirch, kati huyi laal mirch, adrak, lehsan aur garam masalah daal kar paknay kay liye rakh dein.

Gosht mein pani itna dalein keh gosht gal jaye, jab gosht galnay kay qareeb ho jaye to aalo cheel kar is mein daal dein aur taqreeban das minute tak pkayein.

Aloo gal jayein to degchi chulhay say utar kar rakh dein, hari mirch, hara dhanya uar podinah kaat kar dho lein.

Ab dahi mein aloo Bokhara garam masalah lemon juice aur hara dhanya, podinah aur hari mirch shamil kardein.


Chawal saaf kar kay 15 minute tak pani mein bhigo dein phir aik bartan mein pani boil karnay kay liye rakehin.

Jjab pani mein ubal aajaye to is mein namak aur thora sa oil ya ghee daal kar chawal ko is pani mein daal kar itna boil karein keh chawal gal jayein lekin aik kanni baqi rahay, chawal ko kisi chalnay mein daal kar chan lein.

Gosht aur masalah jo taiyar kia tha, is mein tomato aur masalah mila dahi, gosht mein daal dein.
Degchi mein nichay gosht rakhein aur is ka oper chawal ki the jamayein, chawalon par ghee bhi daal dein aur degchi dhank kar taqreeban 20 minute say 25 minute tak halki aanch par biryani ko dam lagayein.

Is kay baad keora aur zarday ka rung ghol kar daal dein, zarday ka rung thoray say pani mein gholein takeh chawal khush rung nazar ayein, taqreeban 5 minute baad biryani chulhay say utar lein.

Biryani ki yeh dish 5, 6 logon kay liye kafi hai.

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