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Zaiqa The Spice Store

Sindhi Biryani Masala

Sindhi Biryani Masala

Rs. 60.00
Rs. 60.00
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Grams

The Sindhi Biryani Masala - for biryani from the Sindh province in Pakistan - is one that uses over twenty spices to help create one of the most flavorful biryanis ever known. The addition of prunes gives it an interesting and delicious twist in terms of flavor and texture that is nothing short of being divine.

Ingredients - Red Chilli, Dhania, Haldi, Cinnamon, Cardamon, Cloves, Dried Plums & Kewra essence.

 

Recipes

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Sindhi Chicken Biryani

Ingredients 

§  150 gms oil 

§  Whole garam masala (2 cloves, 2 cardamoms and 2 cinnamon sticks)

§  5 large onions (sliced)

§  2 tbsp ginger-garlic paste

§  1 kg chicken (cut into 8-10 pcs)

§  4 - 5 tomatoes (ground to coarse paste)

§  5 green chillies (ground along with the tomatoes)

§  1 tsp turmeric powder

§  4 tbsp Zaiqa Sindhi Biryani Masala

§  Salt to taste

§  750 gms Basmati or long grain Sela rice (soaked for 30 minutes)

§  Optional - 6 boiled eggs & 3-4 parboiled and fried potatoes (these
are traditional accompaniments used in the original version)

Preparation

  • Heat oil, add the whole
    garam masala, fry onions till golden brown (approx. 7 mins), add 2 tbsp ginger-garlic
    paste and sauté well.
  • Add chicken pieces,
    turmeric powder sauté for 10 mins on medium flame.      Add the coarsely ground tomatoes and green chillies paste; fry
    for about 5  mins.
  • Add Zaiqa Sindhi Biryani Masala and salt to taste. Sauté for 3-4 mins and add      enough water for the chicken to cook. (Please note that chicken and the tomato paste will already have moisture, so add less water.)
  • Separately par-boil rice till ¾ done, strain well and keep aside.
  • In a thick-bottomed vessel, layer
    the half-cooked rice, boiled eggs and fried potatoes over the chicken gravy.
  • Close and simmer (dum) for 10
    mins.

 

Parboiling Rice

Heat enough water to boil rice,
add rice only after water is hot. Add the garam masala (1 clove, 1 cardamom, 1 inch cinnamon stick, ½ tsp shah zeera) and cook till ¾ done. Drain immediately.

 













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