Sindhi Potato Biryani
Rated 5.0 stars by 1 users
Author:
Yash dani
Sindhi Potato Biryani is a comforting, flavourful rice dish that celebrates bold spices and homely cooking. Crispy golden-fried potatoes are simmered in a rich masala made with ginger, garlic, onions, tomatoes, and aromatic Sindhi biryani masala. Layered with fragrant cooked basmati rice and slow-cooked to allow the flavours to meld beautifully, this biryani is hearty and satisfying. Garnished with fried onions and fresh mint leaves, it delivers the perfect balance of spice and aroma. Best enjoyed hot with cooling raita, this dish makes a wholesome meal for any occasion.
Ingredients
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4-5 Medium-Sized Potatoes (cut into quarters)
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2 tbsp Ginger Garlic Paste
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1 pc Onion (sliced)
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1 Tomato (chopped)
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2 tbsp Sindhi Biryani Masala
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100ml Water
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70g Yoghurt
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250g Basmati Rice (cooked)
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3 tbsp Fried Onion (for garnish)
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8-10 Mint Leaves (for garnish)
Directions
In a medium-sized kadai, heat some oil, enough to deep fry the potatoes.
Fry until golden brown and crispy. Set aside.
In a large kadai heat some oil, and add in the ginger garlic paste.
Fry until aromatic, add in the onions, and fry until translucent.
Add in the tomatoes and cook for 3-5 minutes.
Sprinkle the Sindhi Biryani Masala, and fry for another 3-4 minutes.
Pour in the water, and mix well.
Add in the fried potato and stir until the masala has coated the potatoes.
Layer in the cooked basmati rice, garnish with the fried onion and mint leaves.
Cover and cook for 15-20 minutes.
Serve immediately with raita and enjoy!