Sindhi Biryani

Serves 5, cooking time 40–45 minutes

Ingredients

• Chicken ½ kg
• Rice 300 gm
• Plum 100 gm
• Whole mix spice as required
• Big green chillies 5–6
• Mint leaves ¼ bunch
• Coriander leaves ¼ bunch
• Potatoes 3–4
• Yellow colour as required
• Tomatoes 4
• Lemon sliced 2
• Onion 2
• Turmeric 1 tbsp
• Chilli powder 1 tbsp
• Rose water 3 tbsp
• Ghee 1 cup
• Ginger garlic paste 2 tbsp
• Yogurt 250 gm
• Nutmeg powder ½ tsp
• Salt to taste

Method

1. Peel potatoes, cut into cubes and boil with a little yellow colour and water as required.
2. Now remove the slightly boiled potatoes and shallow fry with a little oil. Then remove potatoes and keep aside.
3. In a pan heat ½ cup ghee, add 2 chopped onion and fry till golden brown. Then add 2 tbsp ginger garlic paste and ½ kg chicken.
4. Fry well on high flame till chicken is a little tender.
5. Simmer the flame, add 1 tbsp chilli powder, 1 tbsp turmeric, salt to taste and whole spices as required. Cook for 2–3 minutes.
6. Now add 250 gm yogurt and mix well.
7. Also add fried potatoes, cover and simmer on low flame for 10 – 15 minutes.
8. Now add 4 tomatoes cut into halves, 100 gm plum, ¼ bunch coriander leaves, ¼ bunch mint leaves and 5 – 6 green chillies. Turn the flame off.
9. Boil water in a pan, add a little salt and 300 gm rice, boil rice till tender.
10. Spread boiled rice on top of chicken mixture.
11. Now spread ¼ cup melted ghee on top of rice, dissolve a pinch of yellow colour in rose water, spread on top of rice.
12. Sprinkle ½ tsp nutmeg powder on top and simmer on low flame for 8–10 minutes.
13. Serve hot.

Courtesy of Zaynub Mahmood

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