Sindhi biryani

Cuisine: Pakistani Prep time: 35 min(s) Cooking time: 1 hr(s) 10 min(s) Servings: Serves 6 Created by Sonia
Kayani
A marvellous creation of layers of perfectly cooked goat curry, beautiful rice and a fresh mix of tomato, herbs and
chilli, all decorated with nuts and onion rings. This is a feast in its own right, but Sonya likes to serve it with a chopped
salad called a cachumbar containing tomato, red onion, lettuce and vinegar, and with a yoghurt raita containing mint
and cumin.
Ingredients
vegetable oil
3 medium onions, finely sliced
1 kg boneless goat meat, cut into large cubes
3 tbsp grated ginger
1 tbsp crushed garlic
100 g natural yoghurt
1 tbsp chilli powder
2 tsp turmeric
2 tsp sweet paprika
1 tbsp ground coriander
2 heaped tsp ground cumin
2 tsp cumin seeds
10 cloves
4 cinnamon sticks
14 green cardamom pods
3 brown cardamom pods
5 bay leaves
10 dried plums
1 tbsp salt
8 peppercorns, ground
4 long green chillies, 3 left whole, 1 finely sliced
3 medium potatoes
500 g basmati rice rice, soaked for 30 minutes
1 tbsp saffron threads, soaked briefly in milk
3 medium tomatoes, cut into thin wedges
1 bunch coriander, chopped
1 bunch mint, chopped
onion rings, fried until dark brown and caramelised
25 g sultanas
25 g slivered almonds
25 g walnuts
25 g cashew nuts
Vi ewConversion t abl e
Preparation
Heat a little vegetable oil in a large saucepan and fry the onion until golden brown. Add the goat and fry for a few
minutes. Stir in the ginger and garlic, then add the yoghurt, ground spices, whole spices (reserve 8 green cardamom
pods for the rice), bay leaves, dried plums, salt and pepper. Add the whole chillies and 250 ml of water. Cover and
simmer for 45 minutes.

Meanwhile, boil the potatoes whole until tender, then drain and cut in half. Keep warm. Drain the rice and boil with the
reserved cardamom. When cooked, drain and put half into a bowl. Add the saffron milk and stir until the rice is evenly
yellow. Keep the plain and saffron rice warm.

Combine the tomato, coriander, mint and sliced green chilli. Add one-third of the tomato mixture to the goat curry.
Cover and cook for a further 510 minutes.

Spoon half of the plain rice onto a large serving platter. Top with the goat curry. Spoon over half of the saffron rice
and scatter with half of the remaining tomato mixture. Scatter with the boiled potatoes, then add final layers of plain
rice and saffron rice. Scatter with the fried onion. Top with the remaining tomato mixture then sprinkle over the
sultanas and nuts. Serve immediately.

SBS cooks notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20C. | We use
Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All
herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless
specified. | All eggs are 5560 g, unless specified.