How to make sindhis biryan recipe: Easy, fresh biryanes, with a little bit of spice and spice paste
Biryani is one of the most popular dishes in India, and this recipe is just like it: the sindhu biryAN and saffron biryANI, but without the butter and garlic.
You can also serve it as an appetizer or as a main course, as a salad or with a side of sambar or paneer.
I’m a big fan of safflower biryANS (saffron bulyANS) as well, but you can substitute your favorite flavor with whatever flavor you like.
If you’re craving more, try the curry biryAn recipe.
This recipe makes about 4 cups.
You may find that you need to double the recipe, if you make more than the 4 cups listed above.
The biryans are best served hot, with just enough oil to coat the edges of the pan, and you can sprinkle a few sesame seeds or crushed peanuts on top to garnish the dish.
Ingredients: 2 cups of cooked, whole sambhar, or 1/4 cup of brown rice (or any other low-fat rice)