VideoNEW
Podcasts
BlogsPakistani Cuisine
Sindhi biryani
Ingredients
1kg goat meat, boneless and cut into large cubes
500g basmati rice
100g natural yoghurt
3 medium tomatoes, cut into thin wedges
Vegetable oil
3 medium potatoes, boiled until tender and cut in half
3 medium onions, thinly sliced
3 tbsp fresh ginger, minced
1 tbsp garlic, minced
10 cloves
5-6 green cardamom pods plus 8 to cook rice
4-5 cinnamon quills
1 tablespoon dried red chilli powder
½ tbsp turmeric
½ tbsp paprika
5 bay leaves
1 tbsp coriander powder
2 heaped tsp cumin powder
2 tsp cumin seeds
8 to 10 dried plums
1 tbsp salt
8 -10 black peppercorns, ground
2-3 black cardamom pods
3 long green chillies, whole, plus 1 finely sliced
1 bunch coriander, chopped
1 bunch mint, chopped
1 tbsp saffron, soaked briefly in milk
25g each of sultanas, slivered almonds, walnuts and cashew nuts
Fried onion rings, to garnish
Preparation
Fry onions in a little vegetable oil until golden brown and translucent.
Add goat and stir for a few minutes.
Add ginger and garlic.
Add yoghurt and all dried spices except saffron, mixing well to combine.
Add 1 cup water, green chillies and salt.
Cover and simmer for 45 minutes.
Soak rice for half an hour, drain and cook in boiling water with extra green cardamom pods. Drain when cooked and split into two lots.
Add saffron to one half of the rice and stir through to distribute saffron evenly.
Combine tomatoes, mint, coriander, and sliced green chilli.
Add 1/3 of the tomato mixture to the goat mixture.
Cover and cook for a further 5 to 10 minutes.
On a large serving platter, spoon out ½ the plain rice and top with the goat curry.
Spoon over ½ the saffron rice and sprinkle with half the remaining tomato, mint and green chilli mixture.
Add a layer of the boiled potatoes, then another layer of plain rice, saffron rice and finally onion rings.
Top with remaining tomato, mint and green chilli mixture, then sprinkle over sultanas, almonds, walnuts and cashews.
Serve with cachumbar, made from red onions, tomatoes, vinegar and shredded lettuce and raita, made from yoghurt, mint, cumin and salt.
Pakistani Restaurants
Displaying 10 of 31 Pakistani Restaurants.
| Restaurant | Suburb | |
| 1. | Faheem's Fast Food | Enmore |
| 2. | Tandoori Hut | Enmore |
| 3. | Laziza House | Melba |
| 4. | Taj Agra Indian Restaurant | Dickson |
| 5. | Kari Guru | Fitzroy North |
| 6. | Bedi's Indian Restaurant | South Melbourne |
| 7. | Curry Vault Indian Restaurant & Bar | Melbourne |
| 8. | The Cage | St Kilda |
| 9. | Jazzi's Indian & Continental Restaurant | South Hurstville |
| 10. | Bundu Khan | Crows Nest |
Comment on this recipe
PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.
Featured Recipes
SBS FOOD SAFARI SHOP
French Food Safari (Cookbook)
A celebration of the breadth & diversity of French food traditions and a delicious journey into culinary heaven.
