- 1kg Meat
- 1kg Rice
- 3 lbs Onion
- 1/5kg Potatoes
- 2 Green pepper
- 1 fold Mint
- 1pc Ginger
- 1 Garlic
- a pow Yogurt
- 1tbs Turmeric
- 2tbs Red chili
- Custom taste Salt
- Large 3 Cardamom
- 6 Cloves/لونگ
- 1tbs Cumin/زیرہ
- a few grains Black Pepper
- An inch piece of Cinnamon/دار چینی
- little bit Saffron/ زعفران
- Custom Yellow color
- Custom Cooking Oil
Sindhi Biryani Recipe
People around the world have introduced some dishes for Shakim Sari that serve the nutritional needs and also familiarize the people with their work and combustion.Sindhi Biryani Recipe Vegetarian, flamboyant, bahli-indiaji-like dishes were traditionally practiced in the West Indian country. Promoted new nutrients during diplomatic contacts with the nawabs of states other than Shakim Fairy.
Sometimes Baqir Khan cooked the bread in such a way that it was named Baqir Khani, sometimes the Iranian Nan Bai from Tifatan made seafood naan in such a way that it was called Taftan, sometimes it was prepared with almond pistachio air.
Gone Bubbles were made from the heart, sophisticated dishes were made on candles and silk flames. New Rhythmic Foods Are Invented First the plywood and apricot were combined and the two were named as textiles. The inventions of the same period are also known as Biryani, Qorma, Shermal also, royal fragments etc
Grind ginger, garlic, mint, green chillies and spice it up, brown the onions and drain the oil in a separate pot.
Add half of the browned onion to the dagchi and fry the meat over it.
Grind the spices, salt, pepper, turmeric and proven hot spices on top and fry them well.
Now add saffron and yogurt to it and fry it and put water to boil.
When the meat is melted, add the potatoes, black pepper, black pepper and salt and cook. Boil the rice.
When the potatoes and the meat are melted, put a layer of rice in the broth (put the broth thick) and put the spices of the meat on top of it, as well as the other layer of rice.
When the last layer is laid, add a little bit of apricot color to it.
Sprinkle the remaining browned onions over the rice and the oil that was set aside, spread it well and let it simmer on a slow flame for 10 minutes.