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My Favourite Food n Recipes

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SAUCY

Gajjar Jo Seero - Gajar ka Halwa (Sugar Free)









Ingredients:1 kg Carrots - Grated1 litre milk2 tbsp GheeHandful of sliced almonds, cashews and some raisins1/2 tsp Cardamom powder + 1 tsp khus khusa few strands of saffron soaked in little water5-6 tablets or 5-6 tsp powder of Equal or Sugar FreeMehtod :Boil the carrots and milk together in a thick bottomed pot till milk disappears, add ghee and khus khus and cardamom powder, fry for 5 mins, lower the heat add half the dry fruits and fry till ghee separates, stir occasionally so as the halwa does not to stick. Shut the flame, sprinkle the sugar free powder or dissolve the tablets in a little water and add to the halwa and mix well. Spinkle with safforn water. Garnish with remaining dry fruits and serve hot. I can eat this cold out of the fridge as well or with hot puris for nashto.My friend Suresh suggested that I " Roast the nuts, roast the nuts, roast the nuts" Well, half of them are fried when you cook them Suresh, just the toppin left it like that only.Enjoy !Saucy

SAUCY

Sindhi Koirni Kichdi (pro: Kweerni)









Ingredients :1 cup Basmati Rice2 tbsp split Green Dal10 Peppercorns - whole5 Green cardamoms - split3 cups water + 1 tbsp oil + Salt to taste.Method :Cook rice mixed with oil, dal and the spices, we use more water here as we are making a thick kichdi (see picture) when rice is cooked mash it all together. Done. Serve with a big spoon of butter. Goes best with Lime Pickle and Papads.Enjoy !Saucy

SAUCY

Bhee Masala (Lotus Roots)









Ingredients:250 gms - Lotus Root - sliced250 gms - Brinjals - sliced250 gms Potatoes - cubed100 gms Spinach - chopped4 Tomatoes - pureed6-8 Green chillies - finely chopped2 inch Ginger - finely chopped3 tsp Red chilli powder + 2 tsp Coriander powder + 1/4 tsp Hing powder1/2 tsp Turmeric powder + 1 tsp Cumin Seeds + 5 tsp Oil + Salt - to tasteSufficient water to cook the vegetableMethod:Wash and boil the lotus stem. Heat oil and add the cumin seeds, hing, ginger and green chillies. Fry for a few minutes and then add the tomato paste, spinach, red chilli powder, coriander powder, turmeric powder and salt. Cook till oil separates. Now add the three vegetables and sufficient water and cook till the vegetables are done. We are ready to eat. Serve with hot rotis, I eat it with yellow (turmeric) rice. Some Sindhi families eat it with sweet sticky rice.Enjoy !Saucy

SAUCY

Sindhi Breakfast speciality recipe.Seyal Dabal / Seyal Bread ( Bread in green masala )Ingredients :8-10 Bread slices (Not fresh, slightly hard)1 bunch of fresh coriander leaves - chopped2-3 tomatoes - chopped + 1-2 onions - chopped8-10 cloves Garlic - chopped1/2 tsp Jeera powder + 1/2 tsp Turmeric powder - 1 tsp Red chilli powder2 tbsp Oil + 1 cup water + Salt to tasteMethod :Grind coriander, tomatoes, half the garlic, turmeric, red chilli to paste. Heat the oil in a pan, fry garlic and onions till brown, add jeera, add the paste, cook for 10 mins or till oil seperates. Add the water, bring to boil, add the bread slices, soak well, mix, we are ready to eat. Garnish with sev and serve hot. One can add some Tamarind juice here to make it a bit more sour.Enjoy !Saucy

SAUCY

Sindhi Turi Bhaji (Ridged Gourd)









Photo Courtesy : Suresh Hinduja www.gourmetindia.comIngredients :1 kg turi - chopped small2 onions - chopped small2 tomatoes - chopped fine3 green chillies - chopped fine1+1/2 tsp red chilli powder + 2 tsp coriander powder1/4 tsp turmeric powder + 4 tbsp oil + salt to tasteMethod :Heat oil in a pressure pan, fry onions and chillies till onion turns golden, add turi, salt and turmeric, cook on a low flame till bhaji dries, add tomatoes, coriander and cook on a low flame till oil separates and tomatoes become tender, keep stirring, pressure cook for 2 whistles, take a churner (manjira) and mix well. The turi bhaj s ready to eat. Eat with hot rotis, some even have it with steamed rice.Enjoy !Saucy

SAUCY

Dal Pakwan

Dal Pakwan









The favourite Sindh eal / snack, can be had for breakfast, lunch or dinner, an anytime meal.Ingredients:For the Dal : 250gms Channa Dal, 1 tsp Cumin seeds, 1 tsp Red Chilli powder, 1/2 tsp Turmeric powder, 1/4 tsp Amchur powder, 4-5 Green Chillies - chopped, 2 tbsp Fresh coriander leaves - chopped, Salt to taste, Oil for cookingFor the Pakwan : 300gms Maida sieved, 1/2 tsp Cumin seeds, Salt, Water, Oil for fryingMix the cumin seed in the maida and make a soft dough.Method:Dal: Wash clean soak dal in 2 cups of water for a couple of hours. Heat oil in the pressure pan, fry cumin seeds and green chillies for 2 mins, add the dal with the water it was soaked in. add the turmeric and salt, stir well, cook till dal is tender. Garnish with chopped coriander. Serve.Pakwan: Heat oil in a deep pan (kadai), roll the dough into round chappati size, with a fork make holes in this rolled up dough so it does not swell up when frying, fry till golden crisp. Eat with Dal.I add chopped onions and sweet tamarind chutney into the dal and eat it with the pakwan. Some like to have the dal with green chutney.Enjoy !Saucy

SAUCY

Seyal Pallo











Pic shows Seyal Rawas FishSeyal PalloThe Pallo is a delicacy to hardcore Sindhis, we enjoy this fish to any other fish. Its like a treat if you make this fish and invite your relatives over for a meal. So here o disclosing another family recipe.Ingredients :500 gms Pallo - cleaned, gutted, head less, tail less, scales on (some leave the head on)250 gms Onions - chopped small + 250 gms Tomatoes - chopped small + 5-6 Green Chillies - chopped fine1 tsp Red chilli powder + 1 tsp Coriander powder + 1/2 tsp Turmeric powder + 2-3 tbsp Tamarind Juice1 Small pod of Garlic - chopped + 2 inch piece of Ginger - peeled n chopped + 30 ml Brandy / CognacSalt to taste + Oil for fryingMethod :Fry the ginger n garlic, add onions, green chillies with red chilli powder, coriander + turmeric powder and salt, fry till onions turn light brown, add tomatoes, fry till cooked, set aside. Cut the pallo lenghtwise, in a large non stick frying pan add very little oil, slow fry with fleshy part up, let the scaly side turn golden crisp. After this, cover the entire fleshy part with the cooked onions & tomatoes, pour the tamarind juice over it, cover the pan, let it simmer for 15 mins, check to see the scaly side dosent get burnt. This is a very oily fish, use very little oil while cooking. And here comes the best part, we use the brandy / cognac to flambe the pallo just before we brin t to the table, this adds amazing flavour to the already great smelling dish. We eat it with steamed rice, chappati, or just on its own, there is not much gravy here as we have not added water, just lots of onions and tomatoes making the juices. And remember please dont talk while eating this fish becoz of the millions bones in the fish (my granny use to say this to us, also she would insist we wait upto 2 hours after eating this fish to have any milk products, as this fish reacts with milk.Enjoy !Saucy
SAUCY

The Famous Sindhi Kadi - Besan Ji KarhiIngredients :3 potatoes, 1 carrot + 10 lady fingers small and healthy + 10 cluster beans (gavar),10 french beans (fansi) + 3 small brinjals (baingan),1 thick slice yam (suran) + 1 stick of lotus roots (bhee), 2-3 drumsticks (singi)1 tbsp. coriander leaves finely chopped + 1 tsp. mint leaves finely chopped + 1 tsp. ginger grated5-6 green chillies + 1 stalk curry leaves + 2 tbsp. tamarind water + 5-6 cocum pieces dried1 tsp. fenugreek seeds (methi dana) + 1 tsp. cumin seeds (jeera) + 3 tbsp. gram flour (besan)1 tsp. red chilli powder + 1/2 tsp. turmeric powder (haldi) + 3-4 pinches asafoetida (hing)1 1/2 tsp. sugar + 2 tbsp. oil + Salt to tasteMethod : Soak cocu n 1/2 cup water for 20 minutes. Chop potatoes into chunks, skin intact. Scrape carrot quarter lengthwise, cut into 2 inch pieces. Trim the ends of ladyfinger, cut the drumsticks in 4 inch pieces, halve the brinjals, peel and chop ya nto bite sized chunks, cut lotus roots in 1 inch pieces. Chop 3 green chillies fine. Boil potatoes, yam and lotus roots covered, for 5-6 minutes in 2 cups water, till soft. Clean and cut stubs of both beans chop to 2" pieces if too long. Heat oil, add cumin & fenugreek seeds, asafoetida, allow to splutter. Add chopped green chilli, ginger, curry leaves, stir. Add flour, stir vigorously, add a tsp. of oil if required. When aroma exudes, add chilli and turmeric powders. Add 6 cups warm water. Stir till flour liquid is smooth and boil commences. Add all vegetables, including potato, yam, lotus root water. Simmer for 10 minutes. Add sugar, salt, cocum with water, whole chillies, and tamarind water. Boil till gravy is like dal thickness. Garnish with mint and coriander. Serve hot with rice.Yummmm....Enjoy !Saucy

SAUCY

Varyoon Patata - Wadis n Potatoes









Photo Courtesy : Suresh HindujaIngredients :2-3 Wadis broken into pieces4 Potatoes peeled & diced 2 small brinjals, quartered3 Tomatoes medium sized - finely chopped2 Onions medium sized - finely chopped1 tsp Jeera powder + 1+1/2 tsp Coriander powder + 1 tsp Red chilli powder1/2 tsp Turmeric powder + Oil 3 tbsp + Salt to taste + Water as required Coriander leaves for garnishMethod :Heat oil in a thick bottom pan fry onions until brown, add in wadis and fry well, add in potatoes and saute, add in tomatoes, brinjals and all dry masalas. Fry until well done now add in water enough for the gravy, add in salt. Cover and cook the vegetable until wadis and potatoes are well done. check for salt. Serve hot, garnish with chopped coriander, serve with hot phulkas! Enjoy !Saucy

SAUCY

Sindhi Sai Bhaji

Sindhi Sai Bhaji









Photo Courtesy : Suresh Hinduja Ingredients:1 big bunch of Spinach (Palak)1 cup Channa Dal (Bengal Gram Dal) - Soaked for 2-3 hours1 small Potato + 2 med Tomatoes + 1 med Onion + 1 small Brinjal (Baingan)3-4 Green Chillies + 1 tsp Red Chilli Powder + 2 tsp Turmeric Powder + 100 ml waterMethod :Wash & chop all the ingredients. Add turmeric powder, red chilli powder salt and water. Pressure cook for 15-20 minutes. After all the stea s released, mix well (use manjira to make it thin like a dal). Serve it with steamed rice or hot chappatis. The water you add here varies from different sindhi households, some like it as a very thick dal. I could eat this everyday. Also if there are leftovers, dry the bhaji and make 'Tikkis" out of it, these are amazing with bread, green chutney or ketchup.Enjoy !Saucy

SAUCY

Sindhi Dal Makhni

Sindhi Dal Makhni

Picture : Aloo Bhaji + Dal Makhni + Pooris

Ingredients :

Moong Dal 2 cups (Yellow split lentils)

Turmeric powder 1/4 tsp

+ Red chilli powder 1 tsp

+ Amchur 1/2 tsp

Jeera 3/4 tsp

+ a pinch of hing powder

+ Water 4 cups

+ Salt to taste

+ Oil 4 tbsp.

For garnishing :

1 small Onion (Finely chopped) + 1 small Tomato (Finely chopped) + Coriander leaves (Finely chopped)

Method :

Heat 2 tbsp oil in a pan. Put a pinch of hing powder, add dal (pre-soaked for 2-3 hrs) & turmeric powder to it. Fry it for 2-3 minutes. Add 4 cups of water and salt to taste. Let it boil for about 20-25 minutes. The cooked dal should be soft & thick. Transfer dal in a serving bowl. Sprinkle red chilli powder & amchur. Heat 2 tbsp of oil in a frying pan. Add jeera to it. When jeera starts to crackle pour it over dal. Garnish it with finely chopped onion, tomato & coriander leaves. Serve it with hot Puris or Chappati either for breakfast or lunch.Enjoy !Saucy

SAUCY

Sindhi Sai Chutney - Green Chutney



















Ingredients :1 big bunch of fresh Coriander leaves (Dhaniya) + 1/4 bunch of Mint leaves (Pudina)6-8 Garlic cloves (Lasun) + 6-8 Green Chillies (Har ich)1/4 tsp red chili powder1 small Onion 10-12 raw peanuts1 inch Ginger (Adrak) + 1 Lime - Juice (Limo) orwalnut sized ball of tamarind1 tsp Sugar + Salt : to tasteMethod :Wash and chop the coriander & mint leaves. Put all the ingredients together in a mixer and grind until smooth. Check for seasoning, I like it spicy. Goes well with pakoras. I eat it with anything.Enjoy !Saucy

SAUCY

Sindhi Tomato Kadhi - Tamate Ji KardiIngredients :1/2 kg Tomatoes + 3 tbsp Besan + 10 Bhindis + 10 Guvar + 3 small Potatoes - cut into 4 pieces each with skin8-10 Curry leaves + 3 tbsp Coriander leaves + 1 tsp Red chilli powder + 1/2 tsp Jeera seeds + 1/2 tsp Methi seeds + 3 tbsp Tamarind Juice + 2 tbsp Oil + Salt to taste + 4 cups WaterMethod :Cut the tomatoes, boil them until soft , mash them. Squeeze out the pulp. Discard the peels. Heat oil in a pan, fry the jeera & mustard seeds, curry leaves and green chillies, add in besan and fry well. Add in the chilli powder, add tomato pulp and the water. Add salt and all the vegetables. Boil & simmer let all vegetables get tender. Check for salt, add tamarind juice. When vegetables are done and the kadh s thick enough, add the coriander leaves and serve hot. One eats the kadhi with plain steamed rice and Sindhi Potato Wedges called "Took" and Sweet Boondis. The tamarind juice is added here if your tomatoes are not "khatto" enough.Enjoy !Saucy

SAUCY

Sindhi Tidali Dal - Three Dals Dal



















Photo: Masala Bhindi + Tomato Rice + Chappati + Dal + Green Chilli Lime sweet pickleIngredients :50 gm split black dal + 50 gm channa dal + 50 gm split mung dal1 med onion - chopped + 4 green chilies - chopped + 1 tsp turmeric powder1 pinch hing powder + 1 tsp cumin seeds + 2 tbsp oil + Salt to taste + 6 cups of water + Fresh Coriander for garnishingMethod:Mix all the dals together and soak for at least 2-3 hours. Heat the oil in the cooker pan and fry the onion and chillies till light brown. Add the dals, turmeric, hing, cumin, chillies and salt. Stir well, cook over medium flame for 5 mins. Add 6 cups of water and pressure cooker till the dals are cooked and soft. Check the consistency of the dal, it shud not be too thick or too thin. Serve garnished with chopped coriander. Eat with hot rotis or steamed rice.Enjoy !Saucy

SAUCY

Murgi Hare Masale Mein - Chicken in Green GravyIngredients:1 kg Chicken Boneless cut into 2 inch pieces + 3 med Onions chopped + 2 large Tomatoes - choppedGreens - 2 tbsp Fresh Mint + 5 tbsp Coriander + 5 tbsp Spinach -chopped + 1/4 tsp Turmeric Powder1 tsp Chilli powder + 1/2 tsp Coriander powder + 5-6 Green chillies - chopped + 3-4 cloves of garlic2 inch piece Ginger - chopped + 1/2 cup Curd + 3 tbsp Ghee + Salt to taste + Chopped coriander for garnishingMethod:Heat ghee in a cooker, fry onions n garlic till slightly brown, fry the chicken n ginger 5 mins, add tomatoes fry some more, add curds, all the Greens, red chilli, turmeric and coriander powder, salt, mix well. Shut the cooker and go for 3 whistles. Lower heat and cook for 10-15 minutes till gravy is thick. Garnish and Serve with rice or rotis.Enjoy !Saucy

SAUCY

Kheemo - Kheema

Kheemo - Kheema









Ingredients :1 kg - Minced meat (can use Mutton or Chicken here)2 Onions chopped + 2 Tomatoes chopped + 2 Potatoes cut in cubes1/2 cup Green peas (optional)+ 3-4 Bay Leaves + 3-4 Green chillies - chopped1 tsp Gara asala + 1 tsp Turmeric powder + 1 tsp cumin seed powder1 tsp coriander powder + 1 tsp red chilli powder + Fresh coriander leaves for garnishingMethod:In a deep pan heat oil and add bay leaves, green chillies, fry for a min. Add chopped onions and gara asala powder, fry till onion turns light brown. Add turmeric powder, coriander powder, cumin seed powder, red chilli powder and salt. Fry till the spices are cooked. Add tomatoes and fry. Add the meat and fry, when oil seperates, add the potatoes & peas. Add some water, simmer for 15-20 mins or till meat is cooked. Garnish with fresh coriander. Serve. Best eaten with pao.Enjoy !Saucy

SAUCY

Seyal Bhaji - Mixed Vegetables









Photo: Seyal Bhaji + Boondi Raita + Chappati + Spicy Lime PickleIngredients :2-3 med potatoes - cut into chunks + 3-4 med onions - chopped + 3-4 Tomatoes - chopped10 bhindis (okras) - with just ends cut off - lightly fried + 2-3 small baingan (aubergine) - cut into chunks1tsp dhaniya powder + 1/4 tsp turmeric + 1/2 tsp red chilli powder + 2-3 green chillies chopped2-3 garlic cloves - fine chopped + salt to taste + oil to cookMethod :Fry the onions + garlic till light brown, add the tomatoes and green chillies, add the masalas and red chili powder, add the bhajis, cook till they are soft and done.You may add some water but very little. Eat with hot chappatis, raita and pickles.Enjoy !Saucy

SAUCY

Here I disclose some of my family's secret Sindhi recipes, following are the list of food we Sindhis " Enjai " eating :NASHTO (Breakfast)Dal Pakwan, Seyal Dabal, Mitho Lolo, Dal Jo Lolo, Chilra, Koki, Seyal Dabal Hare Masala Mein, Jowar Jo BhathRASOI (Lunch and Dinner)Sindhi Curry, Wadi Aloo, Methi Aloo, Baingan Aloo, Singhi Aloo, Aloo Basar, Dharan Ji Kadi, Tamate Ji Curry, Dahi Ji Kadi with Pakoras, Kachori Curry, Simla Mirchi Kande Allo Mein, Sai Bhaji, Aloo Ji Bhaji (with gravy), Aloo Ji Bhaji (dry), Bhee Masala, Makhni Dal, Tidali Dal, Dal Bhoogi, Dal Bheend avar Mein, Moongan Ji Dal, Gob asala, Tayi J obi, Bheendi Basar, Das Bheendi, Bheendi Aloo, Karela Basar, Das Karela, Turi Bhaji, Meya Das, Chane Ji Dal Mein Turi, Dingr asala, Dingr attar, Suran Ji Bhaji, Pethe Ji Bhaji, Gogroon Thoo ein, Sat Sagi, Dudhi ja Kofta, Chole Puri, Mattar Paneer Macaroni, Paneer Bhurji, Palak Paneer, Jowari ja Doda, Aloo Tuk, Arbi Tuk, Wadi Chawar, Bhooga Chawar, Bhurji Chawar, Haldi Wara ChawarPulao, Methi Wara Chawar, Tayri, Suran TukNON-VEGETARIAN DISHESTeevarn, Bheja Fry, Meth osht, Foto Bhuno gosht, Kheema Masala, Kheema Kofta, Mur asale Mein, Thoo ein Machii, Jheenga Masala, Taryal Machhi, Palo, Ande Ji Curry, Ande Ji BhurjiEVENING SNACKSSamosas, Kheema Samosas, Mava Samosas, Paneer Pakora, Aloo Ji Tikki, Chana dal Pattice, Bhee Aloo Tikki, Peas Pattice, Kande Ja Bhajiya, Aloo Vangar Bhajiya, Dabal Ja Bhajiya, Dabal Aloo Pakora, Dahi Vada, Aloo Pattice, Dal Bhajiya, Dal Ja Kabab, Chole DabalMITHAI (Desserts)Mithi Dabal, Seviyan Ji Khirni, Chawaran Ji Khirni, Mithi Seviyan, Suji Jo Seero, Moong Dal Seero, Khus Khus Jo Seero, Badam Jo Seero, Pethe Jo Seero, Dudhi Jo Seero, Baat Jo Seero, Gajran Jo Seero, Kulfi, Atte Ja Ladoo, Khoya, Rabdi Falooda, Rabd alpura, Gulab Jamun, Tosha, Dry Fruit Vada, Nariyal J ithai, Malai KulfiACHARS AND SHERBATS (Pickles and Sherbats)Khatt ithi Amb Ji Achar, Chhundo, Amb Khatta, Kato Keri, Bheendi Khatti, Mithi Khajoor, Gob ajjar Bheendi Achar, Sai Chutney, Thadai, Mogran Jo Sherbat, Chandan Jo SherbatCheers !Saucy

SAUCY

Seyal Teevan - Mutton cooked in a special Sindhi recipe









Portion: Serves 8Ingredients:1 k utton Chops6-8 Baby potatoes5-6 Big Red onions - Medium chopped5-6 Big Tomatoes - Medium chopped1 Big pod of Garlic + 3 inches of Ginger or 2 tsp of Ginger + Garlic paste + 4-5 Green Chillies chopped1 tsp Turmeric Powder + 1 tsp Red Chilli Powder + 1 tsp Peppercorns (Kal irch) - crushed not powder2 tbsp Gara asala Powder + 2-3 Bayleaves + 2-3 Big Black + 2-3 Green Cardamom (Elaichi)1 cup fresh curd/dahi/yoghurt + 10 tbsp of cooking oilChopped coriander leaves - for garnishing + Salt to taste + 100 ml waterMethod:On high flame, heat all the oil in a big deep pan or your pressure cooker, fry the ginger + garlic for 1 min, add all the onions and fry until light brown. I prefer red onions as the pungency goes best with meat dishes, add the mutton and fry it for another 10-15 minutes . Half way thru frying the mutton add the turmeric, red chilli, gara asala powders, green chillies, bayleaves, black pepper and salt. Later add the tomatoes andcook till dry. Then add the curds and cook for 5 mins. Add the water and the baby potatoes. Keep stirring well at all times as we are cooking on high flame.Now from here we either cook the meat further on low fire for 10 mins with the pressure cooker lid but without the whistle or we pressure cook it for 3 whistles. The gravy must be thick. These are my approximations, kindly use your judgement.Sprinkle some chopped coriander leaves on top and serve.The meat should be fresh as it will cook faster, if it is frozen then thaw it in a microwave for 15-20 mins. Most microwaves have auto settings, you press defrost, meat, 1kg and start.This dish goes best with hot rotis, chappatis or pao.Enjoy !SAUCY

SAUCY

Sindh utton / Chicken Biryani









Serves 8Ingredients:1 k utton / Chicken1 kg Basmati Rice ­ pre-soaked for 30 mins.1/2 kg Tomatoes - chopped1/2 kg Potatoes -­ cut into big pieces half boiled2 Med Onions - chopped250 gms Curds/Dahi/Yoghurt2 tbsp Garlic n ginger paste + 1 tsp Red chili powder + 1 tsp Cumin - (Jeera)8 Green cardamoms (choti elaichi) + 4 Black cardamoms (badi elaichi)6 Green Chillies10 Cloves - (Laun Lavang + 10 Peppercorns - (Kal irch) + 1 Cinnamon stick (Dal Chini)2-3 Bay leaves (Tej Patta) + 2 tsp Mint leaves (Pudina) + 2 tsp Coriander / Cilantro (Hara Dhaniya)2 pinch of saffron ­ soaked in little water. Salt to taste + Oil / Ghee for frying + Water for cookingMethod:Half cook the rice and keep aside, do not drain.Heat oil in a big deep pan (kadai/pressure pan), fry the onions till light brown, add garlic, ginger, salt, red chili powder, cloves, cardamoms, jeera, bay leaves, peppercorns, cinnamon, curds. Fry till the masala is cooked well. Add the meat and tomatoes and fry more. Add water and cook on low heat till meat is cooked and water dries. Add green chilies, mint, coriander and potatoes to the meat. I add 1 tbsp Ghee here for flavour. Add the half cooked rice now with remaining water of it onto the meat. Cover with lid and cook on low heat till rice is done. Sprinkle the saffron n water on the biryan n such a way as only the top layer gets it, this way when you serve, mix it and get two coloured rice. Some people add food colour to get the red colour effect. You can have this with onion or veg raita, salads and pickles. Off course not, sindhi's dont have papads with everything, but you can if you want to here, fried papads will go nicely.Enjoy !Saucy

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