Sindhi Biryani Masaleh Wali

Ingredients

1st part

Do note use Heldi at all

1.5 Kg meat beef, Mutton or Chicken( BEEF PUTH  YA SIINA only) ( mutton raan ka ghost only)
2 cups oil /Banaspati Ghee
2 cups Dahi
1/4 tsp citric acid ( use only if yogurt is not sour)
400 grams onion fry it
4 tb.sp ginger paste
3 tb.sp garlic paste
10 Pcs dried pulp
3 tb.sp salt
2 tb.sp red chilli powder
2 tb.sp paprika powder
1 tb.dp ginger powder
2 tb.sp Corriander powder
3 tb.sp Ajino moto

GROUND GARAM MASALEH

3/4 tb.sp Black pepper
8 pcs Cloves
1 tb.sp fennel seed
1/2  tb.sp ajwain
1 tb.sp zeera whole
2 pcs big elaichi black
1/2 t.dp Jyfel (Nutmeg )
1/2 tb.sp javetri powder  ( mace)

Whole Spices For Biryani Masaleh

4 whole star Anis ( Badian )
2 whole bay leaf Tez Patta
8 no cloves
1 tb.sp Kala zeera
1/2 tb.sp Black pepper whole
4 pcs black elaichi
8 pcs green elaichi

Cook meat in all of the above ingredients. Once meat is ready. All water disappears and oil seperates.  Remove oil and keep a side.

Spices add in Rice Boiling. Cook

1.5 Kg to 2 kg Basmati Rice
7 tb. Sp salt
8 pcs Cloves
5 pcs Star Anis
3 pcs bay leave
2 big cinamon sticks
9 pcs green chilli whole
8 to 10 glasses of warm water

Cook rice 2/3.

NOW LAYERS

1st Rice
2nd meat
3rd sliced lemon, tomatoes, fried onion and chopped Corriander
4th Rice
5TH Kewdra water everywhere
6th orange color
7th fried onion and oil from qorma

At the time of Layers and Dum

1 tb.sp dissolved orange color in 1/4 Cup of water
4 to 5 tb.sp kewdra water pour on cooked rice.
10 sliced of lemon round cut
10 slices of tomatoes 500 grams
3/4 part of fried onion
Chopped Corriander
Add oil which we remove from qorma . Very important

After layers.

Cook on high flame for 5 minutes cover and cook.  After 5 minutes. Lower the flame and cook for 15 to 20 minutes.
Open the lid. Leave it open for 15 minutes. Then mix it from top to bottom to mix it well.

Sindhi Biryani is ready

Serve with Raita