Here's a recipe of Sindhi Biryani
Ingredients:
- Chicken: 1.5 kg
- Potatoes: 0.5kg
- Rice: 1 kg
- Onion: 4 (medium size)
- Bay leaves: 2
- Tomatoes: 5 to 6
- Small green chilies: 12 to 15
- Lemon slices: 1 lemon
- Mint: 1 bunch
- Fresh coriander: 1 bunch
- Oil: 1 cup
- Yogurt: 1 cup
- Dried apricots (Aloo Bukhara): ½ cup
- Sugar: 1 teaspoon
- Star anise: 1 teaspoon
- Cardamom powder: 1 teaspoon
- Cumin seeds: 1 teaspoon
- Red chili powder: 1 tablespoon
- Nutmeg and mace powder: ½ teaspoon
- Turmeric powder: ½ teaspoon
- Food color (yellow): ¼ teaspoon
- Kewra water: 2 tablespoons
- Ginger garlic paste: 2 tablespoons
- Salt: to taste
- Whole garam masala: as required
- Raita: for serving
- Salad: for serving
Method:
1. Heat oil in a pan and fry the onion.
2. Add whole garam masala, ginger garlic paste, green chilies, red chili powder, turmeric powder, and chicken, and sauté well.
3. Once the chicken’s water has dried up, add chopped tomatoes and yogurt, cooking until the chicken is tender.
4. Add potatoes, ground nutmeg and mace, and ground cardamom powder, then add the remaining yogurt.
5. Also add ground star anise, sugar, kewra water and yellow food color.
6. Boil the rice with whole garam masala until it is 70% cooked.
7. In a separate pan, layer the chicken mixture.
8. On top, add yogurt, chopped tomatoes, lemon slices, chopped mint, chopped coriander, and dried apricots, then layer the partially cooked rice.
9. Cover and cook on low heat (dum) for 10-12 minutes.
10. Drizzle some oil on top of the rice and serve.
Enjoy your Sindhi Biryani with raita and salad!