Tag Archives: pilaf

Sindhi Biriyani

Sindhi Biriyani

Sindhi Biriyani

Sindhi biriyani is truly that one of a kind biriyani, so unique for it’s hot, spicy and heartwarming flavor . One whose taste bud really longs for hot, spicy flavors , this is the perfect biriyani !!!!!!


For the rice:

Basmati Rice 3cups ( 1 cup=250ml)
Ginger, matchstick cut 1 and half tbl spoon
1 small black cardamom
1 Star anise
1 cinnamon stick ( 2″)
3 green cardamoms
2 bayleaves
ghee 1/3rd cup
Salt to taste
Warm water

For the Meat:

Beef/ Mutton 700 gram
Yogurt little more than 1/4 th cup ( don’t take the water)
Matchstick cut ginger 3 tbl spoon
Garlic paste 2 teaspoon heaped – 1 tbl spoon
Fried Onion 3/4th cup
Coriander Powder level half teaspoon
Red chili powder 2 teaspoon
Turmeric 1/6th teaspoon ( very little amount)
Dried plum ( alu bokhara) 5/ 6 (Soaked in water for at least 1 hour)
1 Black Cardamom
4/5 green cardamom
2 stick of cinnamon ( 2″ each)
1 star anise
Paprika 1 teaspoon
Orange/ red food color , a tip of your finger(just dip your one finger into the food color , that’s enough ), optional
Salt to taste
Special Masala ( take the amount given below)

Special Masala :

Cumin 1 teaspoon
2/3 green cardamom
Shah jeera more than half teaspoon
6/7 cloves
1 teaspoon of black pepper
Whole coriander half teaspoon
Mace/ javetri half teaspoon
Nutmeg 1/4th teaspoon
Fennel 1 teaspoon
4 or 5 dried chili

Grind them together into a fine powder. Don’t dry roast them.

Other ingredients:

3 potatoes
2 tomatoes
1/4th cup of mint
Fried onion or bereshta 1/4th cup
15/20 whole green chili


1. Soak the rice for at least half and hour .

2. Marinate the meat with the ingredients mentioned for meat , except oil.

3.Cut the potatoes and rub some food color on them . Deep fry them for a while .

4.. Heat oil and add the meat . Cook on medium low flame until tender and there are little gravy, around 1 cup remaining, . You may add little water , little by little , if needed. You have to add the potatoes in a way that when the gravy comes into desired consistency, the potatoes are 80% done . It must be firm .

5. In another pot , heat ghee and add the rice . Don’t fry the rice.Add 4 and half cup of Warm water. Add the ginger ,black cardamom, green cardamom, star anise, cinnamon stick and salt . Cover the lid and cook on medium low flame . Don’t stir.When the water dries out , turn off the heat. The rice must not be fully cooked . It should be 80% done too.

6. Now the layering part . Take another pot and add the meat. Layer with half of the rice . Add sliced tomatoes, green chilies ,potatoes, half of the mint over it .Now cover them with the remaining rice . And on top of it put frid onion , remaining mint and some green chilies. Cover the lid tightly and put it on “dom”.


For “Dom” , I always follow double boiler method . Put you biriyani pot over another same sized pot filled with water . Turn on the stove on medium flame. The steam will do the wonder . Those who will put it in the oven , cover the lid tightly or wrap with double layer of aluminium foil .In a bake mode , keep it in the preheated oven for 20/ 25 minutes at 350 FH.

Serve with raita , tikki or salad !!!


1. In cooking biriyani , normally the rice is boiled in water with few whole spice and then drained out . But I’ve noticed that if you do so ,the aroma, flavor and nutritional value ,everything gets drained out too . When the rice is cooked like Pulao or pilaf , it becomes more flavorful, aromatic , the ghee is coated evenly and the rice doesn’t stick together.sometimes , while mixing the biriyani , if you use boiled, drained out rice ,it may happen ( if you are not that expert in mixing) that some of the rice remain dry , without masala and ghee . But if you use my method , you will see the difference. More flavorful and aromatic version of course.

2. While making the rice , don’t ever fry them on oil . Just put them on heated oil and add water and the whole spices immediately.

3. Try to take out the whole masala from the rice and from the meat before layering out .

4. Here , in this recipe , the ginger we used are not either chopped nor paste . The ginger should be cut in matchsticks. The taste really matters because of this cut .That is what we call matchstick cut,




Morog Polau/ Chicken Biriyani

Morog Polau/ Chicken Biriyani

Morog Polau/Chicken Biriyani


For Chicken preparation:

1. 1 medium chicken cut in 4 pieces

2. 1/4th cup ( one-fourth cup) of yogurt

3. Ginger paste 2 tblspoon + 1 tbl spoon

4. Garlic 2 teaspoon

5. Onion Paste 1/2 ( half cup)

6. special garam masala powder ( the recipe is given below) 2 teaspoon

7. Whole cardamom, cinnamon , bayleaf

8. food color

9. regular milk 1/4th ( one-fourth) cup

10. oil

11. salt and sugar to taste

12. chili powder 1 teaspoon

13. Corriander powder 1 teaspoon

Special garam masala:

Microwave or you can dry roast cumin seed, whole corriander seed, cardamom, cloves, black pepper, nutmeg (jaifol), mace ( joyetree/javetri) together. Then crush them into a very fine powder.

For Pulao:

1.Aromatic rice like kalojeera or Basmati 750 gram or 3 cup

2.Ginger paste 2 teaspoon

3.whole garam masala like 2 pods of cardamom ( elachi) , one small cinammon stick and 2 bay leaf.

4. Sliced onion 1/4 th cup

5. Handful of green chilies (whole), atleast 15/20

6. salt to taste

7. Oil+Ghee

Cooking Method:

1. Wash the chicken pieces and marinate them with ginger juice from 1 tbl spoon of ginger paste , salt and food color (optional, you can alwayz omit the food color) for at least 1 hour. You can include potato in your Morog polau. In that case cut the potatos and rub with little food color and salt.

2. heat oil and fry the potatoes and keep aside. Fry the chicken pieces for a while. Add the whole garam masala.

3. Beat yogurt and combine other ingredients except milk and sugar.

4. Add into the chicken and cook adding water little by little.

4. Add water and cook the chicken. When the gravy is reducing add the potatoes. The potatoes should be half done at the end of the cooking. Otherwise after adding it into polau over cooking may break the potato pieces.The same is with the chicken pieces. So you should add that amount of water so that your chicken is done but still remains firm. When the gravy is almost dried out add one fouth cup of milk and 1 teaspoon of sugar. The gravy should be almost dried out. Only a little gravy should remain.

5. In another vessel add oil+ ghee.Put whole garam masala and fry for a while. Add the sliced onion. Fry them until golden brown. Add the ginger paste and salt..Add rice (soaked and drained out)..Fry for a while.

6. Now add the chicken, potatos into it with the little remaining gravy. Add hot water. If you take 3 cups of rice add 4 and half cups of water. For each cup of rice 1 and half cup of hot water.

7 Cook the rice on medium low flame. Don’t stir your polau after adding the water.That would make your polau gooey and sticky.The water will be almost dried out within 15 minutes. You may think, your pulao looks half done. Don’t worry when we are going to place it on “dom” ( cooking on very low heat), it will be fully done.

8. Add handful of green chilies. Remember the taste of biriyani alwayz depends on the amount of green chilies added in it. they enhances the taste. Since you are adding whole green chilies it won’t make your polau that hot.You may stir your polau now with a very light hand not breaking the rice so that it sould not get burnt at the bottom.

9. Now Cook the polau on medium low heat that we call to keep it on dom. I alwayz use “bain marie” or double boiler system, that works excellent for me. Put your polau vessel over another same size vessel, filled with water. Place it on heat. The steam will make your poalu so moist free.
when done spread some ghee over your Chicken biriyani, it would enhance the flavor. Sprinkle some keora water. Your Morog Polau/ Chicken biriyani is ready. Serve hot with kabab and salad.

Bon A Petit!!!!!!!!!!!!!!!!!!!!!!!!!!


Moti Polau

Moti Polau…Are you tired of your regular plain polau ??? this fascinating polau with moti kabab can really make a great difference !!!!!!!!! 😀

Moti Polau


For Moti kabab:

1. Grounded beef 350 gram ( raw)
2. Ginger-garlic paste 1 teaspoon
3. Soy sauce 1 teaspoon.
3. 1 beaten egg.
4. Cornstarch : enough to be able to shape the kababs
5. salt to taste
6. chopped green chilies, cilantro, mint
7. A pinch of garam masala powder.

Cooking Method:

Combine all the ingredients together and make small ball out of them.Deep fry them on medium low heat and keep aside.

Polau Ingredients:

Aromatic rice like kalojeera/Basmati 2cups or 500 gram
Ginger paste 2 teaspoon
Chopped onion 1 large
Whole Garam Masala ( 4 /5 green cardamoms, 1 stick of Cinnamon, bayleaf, 2 small black cardamoms)
salt to taste
oil/ghee A little more than 1/4 th cup ( one-fourth cup)
Keora Water

Cooking Method:

1. Heat oil/ ghee . Add whole garam masala..Add Chopped onion and fry until light golden brown..Add the ginger paste and fry a little while.

2. Now add the rice, soaked and drained well.Fry a little while. Add salt.

3. Add hot water. If you take 2 Cups of rice add 3 cups of water.

3. Cover the lid and cook on medium low heat. Don’t Stir.

4. After 10/ 15 minutes the water of the polau will be almost dried out. Then add handful of green chilies. Cover the lid. and keep it on very low flame, i’e to keep it on “Dom” as we say in Bangla. For dom , I use double boiler mrthod , which works like magic . See the notes for this method !!
5. Sprinkle some keora water before serving.While serving decorate the polau with the moti kababs. Your Moti Polau is ready…

Cooking Tips:

1. For polau or something this sort, the ratio of rice and water should be 1 cup rice : 1 and Half cup water.So If you take 2 Cups of rice the water should be 3 cups.

2. Always cook the polau on medium low heat.

3. Don’t stir after adding water, that would make your polau gooey and sticky.

4. After the water is almost dried out you can just loose the ends of the polau with a light hand not breaking the rice.

5. For keeping it on dom, you can alwayz use double boiler or bain marie system.It works great for me. Put your Polau vessel over another same size vessel, filled with water. Place it on the stove..Your polau will get the steam and you will be surprised at the beautiful, moisture free texture of polau.

6. Many use garlic in the polau..ewwwwwwwwwwww…Don’t do this..Ginger is sufficient to enhance the aroma and flavor of the aromatic rice.

7. Traditional Polau recipe calls for ghee or clarified butter . But these dayz we are becoming more health conscious..So if you don’t want to compromise the taste yet want a healthy one follow the trick. I often Use only oil for my pulao, but after adding the water just put 1 or 2 teaspoon of ghee. That would make your polau taste like real traditional one..:)

Happy Cooking, enjoy!!!!!!!!!!!