Sindhi biryani

Sindhi biryani

 

Ingredients

• Chicken 1 kg 12 pieces
• Rice ½ kg boiled ¾ done
• Yogurt 1 cup
• Tomatoes 4 chopped
• Oil ¾ cup
• Green chilies 6 grinded
• Coriander leaves 2 tbsp grinded
• Whole mix spices 1 tbsp
• All spice 1 tsp
• Ginger garlic 2 tbsp
• Chili powder 2 tsp
• Salt 2 tsp + 2 tbsp for rice
• Whole green chilies 8
• Dried plums 10 to 12
• Potatoes ½ kg peeled cut and fried
• Brown onion 1 cup
• Coriander leaves chopped ½ cup
• Kewra water 1 tbsp
• Yellow color ¼ tsp

Method

• Heat oil fry onion light golden and remove, add chicken with grinded green chilies and coriander leaves, salt, chili powder, chopped tomatoes, fry well add ½ cup water cover and cook till chicken tender, add yogurt, fried onion grinded, cook till mixture thick add fried potatoes, whole green chilies, dried plums, boiled rice with salt and whole spices till ¾ done drain. In a pan put a layer of rice then chicken mixture, chopped coriander, top with remaining boiled rice, spread 2 tbsp oil or ghee on top, add kewra mixed with color, put on dum for 15 minutes.