A - Z Biryani / Pulao / Khichdi Series ~ S for Sindhi Biryani (Vegetarian Version)

I initially thought of including some international recipes in my list to pull off the difficult alphabets in the series and checked with Srivalli, the BM coordinator to see whether I can do so. There was a choice of going with a series of completely either Indian or International biryani / pulao / khichdis for this marathon but not a mix and match kind stuff from both, she confirmed. I chose to go with Indian rice dishes and so was in two minds about trying this biryani as my 'S' dish. Sindhi biryani has become a part of Pakistani cuisine since it is said to have originated in the Sindh province there.  However this dish with the Mughalai touch obviously must have originated in India centuries ago and is not a recent creation. 

This meat and potato based biryani seems to be a quite popular one in Pakistan in general and in the Sindhi community in particular which resides on both sides of the border. In fact it is so popular in Pakistan that it is served in most of the flights of 'Pakistan International Airlines'. What sets this biryani apart from the other regional versions is it being on a spicier and zesty side and also the proportion of masala to the rice used being slightly more. The usage of khatta dahi / sour tasting yogurt, generous amount of chilies and spices, mint, and tangy aloo bukhara (dried plums / prunes) are the prominent features of this biryani. The biryani is layered and cooked in dum style. I substituted soy chunks for meat and pressure cooked it for a quicker version.

Ingredients to marinate:
1/2 cup soy chunks
1/4 cup yogurt
2 tsp. mustard oil
Salt to taste
1/4 tsp. red chili powder
1/2 tsp. ginger - garlic paste
Ingredients to fry:
Oil as needed
1/2 cup thinly sliced onions
1 big potato, peeled and cubed
Other ingredients:
1 tbsp. warm milk + a pinch of saffron strands 
1/2 cup basmati rice
4 dried plums / prunes
1 tbsp. ghee / oil
1 tsp. cumin seeds / caraway seeds
2 pepper corns (optional)
1 or 2 red chilies
2 cloves
2 cardamom
1 inch piece cinnamon
1 bay leaf
1/2 cup chopped onion
1 inch piece grated ginger / ginger paste
1/2 tsp. garlic paste (I didn't use any.)
1 tomato, chopped
1 green chili (or use as needed)\
1/8 tsp. turmeric powder
Chili powder if needed (I didn't use any)
2 tbsp. mint - cilantro leaves
1 and 1/4 tsp. salt or to taste
3/4 cup water

Prep work:
1. Combine all the ingredients mentioned under 'to marinate' in a bowl while doing the frying part or until they are needed. 
2. I advise against soaking dried prunes since they turn mushy when cooked. I instead chopped each into 3 or 4 pieces since they are big and added them at the end.
3. Mix warm milk and saffron in a small bowl and keep aside.

Directions:
* Heat about 1/4 cup oil in a small pan, add onion slices and fry them until golden brown. Take care not to burn them, by stirring continuously. (I did the shallow frying but they can be deep fried.) Remove the fried onions with a slotted spoon and place them on a paper towel lined plate. Potatoes can be fried for a couple of minutes or fully at this point.
* Heat 1 or 2 tbsp. oil directly in a small pressure cooker or a pan. Add cumin seeds, pepper corns, red chilies, cloves, cardamom, cinnamon and bay leaf. Saute for few seconds and add 1/2 cup chopped onion. Fry until they turn pink.
* Next add ginger - garlic paste, green chilies and saute for few seconds. Add tomatoes, turmeric, mint and cilantro leaves, chili powder if using to the pan and cook until tomatoes soften. Next add prunes, soy chunks along with the marinade, salt and rice (that is washed and drained). Saute for about a minute and add 3/4 cup water and the saffron milk. Close the lid and pressure cook for three whistles.
* If using a pan and not using a pressure cooker, then bring the mixture to a boil and close the lid. Cook on low flame until rice is cooked, for about 15 - 20 minutes and turn off the stove.

So far in my Biryani / Pulao / Khichdi series,
A - Ambur Biryani
B - Basanti Pulao / Misthi Pulao
C - Corn - Fenugreek Greens Pulao
D - Donne Biryani
E -  Ek Toap na Dal Bhaat
F - Fada ni Khichdi
G - Gutti Vankaya Biryani
H - Hyderabadi Vegetable Dum Biryani
I - Iyengar Puliyogare
J - Jaipuri Mewa Pulao
K - Kashmiri Pulao
L - Lucknowi Biryani

M - Motiwale Pulao
N - Nei choru
O - Oodhala Pulao
P - Pariba Khechudi
Q - Quinoa Panchkuti Dal Khichdi
R - Rajma Pulao

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99.

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