SINDHI BIRYANI

The other day when my mom made Sindhi Biryani, my mom made me stay out of the kitchen cos she was afraid I would eat all before its even cooked. So here is the recipe she used :)


INGREDIENTS


1 kilogram of Mutton
1 kilogram Basmati Rice (long grain)
1 cup Plain Yogurt
1 tbsp. Red Chilli Powder (Pisi Lal Mirch)
2 tbsp. Coriander Powder (Pisa Dhania)
½ tbsp. Garlic Paste (Pisa Lehsan)
½ tbsp. Ginger Paste (Pisi Adrak)
1 tbsp. Mixed Spices
Salt (to taste)
¼ kilogram of Dried Apricots (Khubaani) (soaked in hot water)
A bunch of Fresh Mint Leaves (Podina) (chopped)
6 Green Chillies
Lemon Juice (of 4 lemons)
1 Bay Leaf (Tezz Patta)
4 medium Onions (chopped)
½ kg Potatoes
4 Tomatoes
¼ tsp. Yellow Food Color (soaked in ½ cup milk)
1 ½ cup Dalda Oil or any Cooking Oil

DIRECTION

Heat oil in a pan, fry onions until golden brown. Remove half of the onions and place on absorbent paper. Add meat, all of the spices, and the plain yogurt to the rest of the onion. Cook until water evaporates and meat is tender.

Add potatoes, tomatoes, pulp of dried apricots, and green chillies. Cook on high heat for 5 minutes; stirring continuously. When done set aside.


In a large pot add 12 cups water with salt, 3 green chillies, whole spices, and mint leaves. When water boils, add rice, parboil and strain. 


Put layers of rice and meat one by one with a last layer of rice on top. Add food color. Place pot on a griddle or tava and cook on high heat. When steam appears, lower heat for 10 to 15 minutes. 

I hope you all can use the same method and try out, if you take my word.....it was totally yummm!

GOLABKI

Golabki is a traditional Polish food that is difficult and time consuming to make. Stuffed cabbage rolls are filled with pork and covered in tomato sauce. I just loved the flavour with all the ingredients that are mixed together and tastes so incredibly amazing. 

The photo is not taken by me as I forgot to take snaps due to my over enthusiasm to know how its cooked and yes, of course how it taste.

The recipe is as follows: 

INGREDIENTS:

1-2 head cabbage

2 slices stale bread

3/4lb ground pork/chicken/beef/lamb

1 onion, minced

2 tablespoons butter

1 egg

1 1/4 teaspoons salt

1/2 teaspoon pepper

1 cup chicken broth

SAUCE:

3 tablespoons flour

3 tablespoons butter

3 tablespoons tomato paste

salt

pepper

sugar

paprika

DIRECTION:

Boil cabbage long enough that leaves separate without tearing.

Select 10 to 12 of the largest leaves and trim off midribs so leaves become easy to roll.

Soak bread in water and squeeze out.

Combine with meat and mix thouroughly.

Cook onion in butter until golden.

Add with egg and salt and pepper to meat mixture.

Divide into as many portions as there are cabbage leaves and spread evenly on leaves.

Roll firmly, tucking edges so stuffing will not escape and secure with cotton thread, if desired. 

If there are not enough large leaves, use 2 small leaves.

Slice some of the remaining cabbage and place in the bottom of a large pot.

Arrange cabbage rolls tightly on top and add broth.

Bring to a boil, cover and simmer over low heat for about 30 minutes.

Arrange on hot platter, pour sauce over top and serve with hot boiled potatoes.

SAUCE:

Make a roux with the flour and butter.

Add tomato paste and broth from the stuffed cabbage and stir until smooth and bubbly.

Add salt, pepper, Sugar and paprika to taste and simmer for about 5 minutes.

I am sure you will love it despite the hard work.