SAMMA PERIOD

In 1339 Jam Unar founded a Sindhi Muslim Samma Dynasty title of Sultan Of Sindh. His large forces from the south filled the political vacuum left behind after the collapse of the Soomro tribe. The Samma tribe reached its peak during the reign of Jam Nizamuddin II (also known by the nickname Jám Nindó). During his reign from 1461 to 1509, Nindó greatly expanded the new capital of Thatta and its Makli hills, which replaced Debal. He also patronized Sindhi art, architecture and culture. The Samma had left behind a popular legacy; they were highly influenced by the Lodis and introduced the Pashto alphabets to Sindh. Important court figures included Sardar Darya Khan, Moltus Khan, Makhdoom Bilwal and Kazi Kazan. However, Thatta was a port city; unlike garrison towns, it could not mobilize large armies against the Arghun and Tarkhan Mongol invaders, who killed many regional Sindhi Mirs and Amirs loyal to the Samma.

The ruthless Arghuns and the Tarkhans sacked Thatta during the rule of Jam Ferozudin and established their own dynasties in the year 1519.

SOOMRO PERIOD

Direct Arab rule ended in 998 with the ascension of the local Soomra Dynasty, and they were the first local Sindhi Muslims to translate the Quran into the Sindhi language. The Soomros controlled Sindh directly as vassals the Abbasids from 1026 to 1351.



The Soomros were one of the first Sindhi tribes to convert to Islam and they were known to the Arabs as the Al-Sumrah. They were taught Cavalry skills by the Arabs, and were renowned masters at riding the Arabian Horse and Camel, they created a network in Sindh which eventually facilitated their rule centered at Mansura. They often fought Hindu rebellions and raiders.


Sultan Mahmud of Ghazni, challenged the Soomro Dynasty and sieged their capital of Mansura, the city was conquered, little is known since then. However most of the Soomra became simple land owners and farmers some Soomra created forts such as Tharri and ruled as Amirs, nearly 14 km eastwards of Matli on the Puran. Puran was later abandoned due to changes in the course of Puran river they ruled for the next 95 years until the end of their rule in 1351 AD. During this period, Kutch was ruled by the Samma Dynasty, who enjoyed good relations with the Soomras in Sindh. The Soomros also produced many historical figures such Princess Zainab Tari Soomro, the two brothers Dodo Bin Khafef Soomro III and Chenaser; and the Rano, the Soomro prince in the Folk-story Mumal-Rano.

Sindh was also ruled by Muhammad Ibn Tughluq, his descendants and various other figures until the year 1524.

MOHENJO-DARO,SINDH,PAKISTAN

The Indus Valley civilization is the farthest visible outpost of archaeology in the abyss of prehistoric times. The prehistoric site of Kot Diji in Sindh has furnished information of high significance for the reconstruction of a connected story which pushes back the history of South Asia by at least another 300 years, from about 2500 BC. Evidence of a new element of pre-Harappan culture has been traced here. When the primitive village communities in Balochistan were still struggling against a difficult highland environment, a highly cultured people were trying to assert themselves at Kot Diji one of the most developed urban civilization of the ancient world that flourished between the year 25th century BC and 1500 BC in the Indus valley sites of Moenjodaro and Harappa. The people were endowed with a high standard of art and craftsmanship and well-developed system of quasi-pictographic writing which despite ceaseless efforts still remains un-deciphered. The remarkable ruins of the beautifully planned Moenjodaro and Harappa towns, the brick buildings of the common people, roads, public-baths and the covered drainage system envisage the life of a community living happily in an organized manner.


This civilisation is now identified as a possible pre-Aryan civilisation and most probably an indigenous civilization which was met its downfall around the year 1700BC. The downfall of the Indus Valley Civilization is still a hotly debated topic, and was probably caused by a massive earthquake, which dried up the Ghaggar River.

WHOLE WHEAT PITA BREAD

1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
1 teaspoon honey (needed for yeast action)
1 cup plus 2 tablespoons warm water (110 to 115°F / 45°C) water
2 1/4 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt





Add yeast and honey to warm water in a medium-size bowl; let stand
until foamy, about 5 minutes.
Combine the flours and salt in a large mixing bowl. Make a well; pour yeast mixture into center and stir until dough can be gathered into a ball. Knead dough floured board until smooth.
Place dough in a large, lightly oiled bowl. Cover with a damp towel and place in a dry, draft-free place until dough has doubled, 1 to 2 hours.
Punch down dough; place on lightly floured board. Divide dough into 12 equal pieces. Shape into circles and place on nonstick baking sheets. Allow to rest, covered with damp towel for 30 minutes.
On lightly floured surface, roll out each piece of dough to a circle, about 5-inches in diameter. Place on baking sheets; let stand about 30 minutes.
Bake on middle rack of preheated 500°F (260°C) oven for 5 minutes. Remove pitas from baking sheets and let cool on rack. Store in airtight container in refrigerator.
To serve, reheat wrapped in aluminum foil at 350°F (175°C) for 10 minutes.

Makes 12 servings.

INGREDIENTS:

1-1 1/2 kg mutton
1 kg basmati rice (soaked in water for atleast 1/2 an hour)
1/2 kg potato (cut into large chunks)
1/2 kg tomato (chopped)
250 g yogurt
1 teaspoon red chili powder
4 teaspoons salt
3 medium onions
2 teaspoons garlic paste (Lehsan)
2 teaspoons ginger (Adrak)
8 green cardamoms (Chhoti Ilaichi)
4 black cardamom pods (Bari Ilaichi)
10 cloves (Laung)
10 pieces black pepper (Kali Mirch)
1 teaspoon cumin seed (Zeera)
1 cinnamon stick (Dalchini)
2 bay leaves (Tez Patta)
250 g oil
6 green chilies
2 tablespoons coriander leaves (Dhaniya)
2 tablespoons mint leaves (Podina)
2 pinches yellow food coloring
10-15 prunes (Aaloobukharay)
3 teaspoons salt
3 bay leaves
3 cinnamon sticks
2 black cardamom pods

HOW TO MAKE CHICKEN SINDHI BIRYANI:


Slice the onion and fry it in oil until it is light brown. Take out 1/4 of it and keep aside.
Add Garlic (Lehsan), Ginger (Adrak), tomatoes, prunes (Aaloobukharay), salt, chili powder, cloves, cardamoms, Black Pepper, (Kali Mirch), Cumin Seeds (Zeera), and cinnamon to the remaining fried onions.
Fry this until the tomatoes are tender and the water is dry.
Then add meat, yogurt and water (if desired) and cook on medium heat until the meat is tender and the water has evaporated.
On other side boil the potatoes until they’re half cooked.
Now, add green chillies, mint, coriander leaves, and the half boiled potatoes to the meat. Simmer for 2, 3 minutes. Your meat curry is done.
Boil the rice with salt, bay leaves, cinnamon sticks and black cardamom and drain the water off when the rice is half done.
Layer the curry with the rice in a pot in one on one layers. Sprinkle the food color, fried onions, and chopped mint leaves on top of the last layer.
Close the lid tightly making sure no steam passes out of the pot and cook on low heat until the rice is done.
Gently mix it before serving.
Serve with Raita.


PREP TIME:30 MIN
COOK TIME:1 1\2 HOURS
SERVES:6-8