Sindhi Biryani Pakistan ki mashoor aur mazaydar biryani mein se aik hai. Ye biryani Sindh ki riwayati pakwan hai jo gosht, chawal, dahi, pyaz, hari mirch, aloo aur tamatar se tayyar ki jati hai. Ye biryani masalay dar aur khushbu dar hoti hai aur is mein khushk aloo bukhara bhi shamil hotay hain jo is ki khasiyat hain. Sindhi biryani ko dawaton, taqreebon aur kisi bhi khas mauqay par pesh kiya ja sakta hai. Is biryani ko kuch teekha achar ya raita ke sath bhi khaya ja sakta hai. Agar aap bhi Sindhi biryani ghar par bananay ka tareeqa seekhna chahtay hain to is blog post ko parhain. Hum aap ko Sindhi biryani bananay ki marhala ba marhala rehnumai dein gay.

Sindhi Biryani bananay ke liye zaroori ajza:

- Mutton ya chicken: 1 kg (bade tukron mein kat kar)

- Basmati chawal: 5 cup (bhigo kar rakh dein)

- Dahi: 1 cup (phaint kar rakh dein)

- Pyaz: 6 adad (bareek kat kar)

- Tamatar: 4 adad (bareek kat kar)

- Aloo: 4 adad (bade tukron mein kat kar)

- Khushk aloo bukhara: 10 adad (garam pani mein bhigo kar rakh dein)

- Hari mirch: 10 adad (choti kat kar ya phir poori rakh dein)

- Pudina: 2 khanay ke chamach (bareek kat kar)

- Hara dhaniya: 2 khanay ke chamach (bareek kat kar)

- Lehsan ka paste: 2 khanay ke chamach

- Adrak ka paste: 2 khanay ke chamach

- Namak: hasb-e-zaiqa

- Lal mirch powder: 1 khanay ka chamach

- Haldi powder: 1/2 khanay ka chamach

- Garam masala powder: 1 khanay ka chamach

- Dhaniya powder: 2 khanay ke chamach

- Zeera powder: 1 khanay ka chamach

- Sabut garam masala: (Laung, kali mirch, tez patta, hari elaichi, badi elaichi, zeera aur darchini) har aik 5 adad ya hasb-e-zaroorat

- Zarda ka rang ya zafran: hasb-e-zaroorat

- Tail: hasb-e-zaroorat

Sindhi Biryani bananay ka tareeqa:

Marhala 1: Gosht ki salan tayyar karain

Aik bade bartan mein tail garam karain aur us mein sabut garam masala daal kar thori der bhonain. Jab garam masala khushbu anay lagay to us mein pyaz daal kar sunehri tal lain. Pyaz nikal kar alag rakh dein aur baqi tail mein lehsan aur adrak ka paste daal kar bhonain. Phir us mein tamatar, khushk aloo bukhara, lal mirch, haldi, namak, garam masala, dhaniya aur zeera powder daal kar achi tarah mila lain. Tamatar gal janay tak pakain aur phir us mein dahi shamil karain. Dahi ka pani khushk honay tak pakain aur phir us mein gosht aur hari mirch daal kar dhak dein. Gosht gal janay tak kam anch par pakain. Agar zaroorat ho to thora sa pani bhi shamil kar saktay hain.

Marhala 2: Aloo tayyar karain

Aloo ko chheel kar bade tukron mein kat lain aur namak mila kar ubal lain. Ya phir tail mein halka sa tal lain. Aloo ko alag rakh dein.

Marhala 3: Chawal tayyar karain

Aik bade bartan mein pani garam karain aur us mein namak, zarda ka rang ya zafran aur kuch sabut garam masala daal kar ubal lain. Phir us mein bhigoye hue chawal shamil karain aur naram honay tak pakain. Chawal ko chaan kar alag rakh dein.

Marhala 4: Tahein laga kar biryani tayyar karain

Aik bade bartan mein pehli tahe par thora sa tail phela lain. Phir us par aadha gosht ki salan daal kar phela lain. Phir us par aadha chawal daal kar phela lain. Phir us par aadha talay hue pyaz, pudina, hara dhaniya, aloo aur lemon ke slices bicha dein. Phir is tarah doosri tahe laga kar biryani tayyar karain.

Marhala 5: Dum dena

Biryani ke bartan ko dhak kar halki anch par 15 se 20 minute tak dum par rakh dein. Dum denay se biryani mein sari khushbu aur zaiqa jam jata hai. Dum denay ke baad biryani ko achi tarah mila lain aur garam garam pesh karain.

Sindhi Biryani tayyar hai. Aap is ko kuch teekha achar ya raita ke sath khayen aur apnay doston aur rishtedaron ko bhi khilayen. Umeed hai aap ko ye recipe pasand aye gi. Agar aap ko koi sawal ya sujhao ho to neechay comment karain. Shukriya!