Serve hot with Sindhi Sambhaji or curry.

 

Sindhi Fried Rice
 material 

credit: third party image reference
 2 cups basmati (long grain rice)
 2 tablespoons Ghee
 1 black cardamom
 1 "piece cinnamon
 2 cloves
 5 cups of water (approx)
 way
 1. Slowly stir the rice.
 2. Pour into colander and let stand for 10 minutes.
 3. Put ghee in a deep heavy pan.
 4. Add whole spices, stir.  Add rice carefully.
 5. Fry very gently with a spatula for 2-3 minutes.
 6. To bring water, cover, boil.
 7. Keep covered until the rice is cooked and the water evaporates.
 8. Press a pimple, it should mash when pressurized.
 9. Do not eat too much, or rice will have a mild taste.
 10. Add more hot water towards 3/4 if necessary.
 11. Serve hot with Sindhi Sambhaji or curry.
 Sindhi Biryani
 material
 1 to 1.5 kg of mutton / chicken
 1 kg basmati rice
 1 kg potato
 1 kg Tomatoes
 250 grams  curd
 1 teaspoon red chilli powder
 4 teaspoons salt
 3 onion medium
 2 teaspoon garlic paste
 2 tablespoons ginger
 Green cardamom ४
 Black cardamom 10 cloves
 10 pieces.  Black pepper
 1 teaspoon cumin seeds
 1 stick cinnamon
 2 bay leaves
 250 grams  Oil or ghee
 6 green chillies
 2 tablespoons coriander leaves
 2 tablespoons mint leaves
 1 tbsp kewda
 2 pinch yellow food color
 1 tablespoon sugar
 10 to 15
 way
 1. Fry the onion and fry it in oil till it becomes light brown.  Take out half of it and keep it aside.
 2. Garlic, ginger, salt, chilli powder, cloves, cardamom, black pepper corn, cumin seeds, bay leaf, cinnamon, and yogurt to make the remaining half.
 3. Fry it till the water dries and then add meat to it and fry it again.
 4. Add a little water and cook over low heat until the meat is tender and the water has evaporated.
 5. Peel the potatoes and cut them into big pieces.  Boil until half cooked.
 6. Soak rice in water for half an hour.  When they are halved, boil the water and sieve.
 7. Combine chopped tomatoes, green chillies (poori), mint, coriander leaves, prune (plums), 8. Boiled potatoes and brown onions on one side.
 Add this to the meat.  Layer this with rice in a pot.
 10. Make a solution of food coloring, sugar and kevada.  Keep the lid closed and cook it on low heat till the rice reduces.
 11. Mix it well before serving.  Serve with Raita.