..........................CHICKEN SINDHI BIRYANI..........

Chicken Sindhi Biryani 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: 1½ hours
Serves: 6-8