Sindhi Biryani Recipe

• 500 gm Chicken (cubed)
• 400 gm Basmati Rice (washed and soaked)
• ½ cup Yogurt
• 4 Tomatoes (chopped)
• 4 Potatoes (chopped)
• 3 Onions (sliced)
• 1½ tbsp Garlic Paste
• 1 tbsp Ginger Paste
• 4-6 Green Chilies (chopped)
• ¼ cup Mint Leaves (chopped)
• 1 cup Oil
• 2 tsp Red Chili Powder
• 1 tsp Cumin Seeds
• 2 Black Cardamom Seeds
• 6 Cloves
• 2 Cinnamon Stick
• Salt to taste
• 4-6 dried Plum
• 1/8 tsp Yellow Food Color
• 2 Bay Leaves
• 3 Green Cardamom Seeds
• Yellow food color as required
  
  Grind together:
• 1 tbsp Cumin Seed
• 1 tbsp Black Pepper
• 1 tbsp Coriander
• 6 Cloves

• Heat the oil and fry the onion on a medium heat until golden brown. Reserve some onions.
• Add chicken, potatoes and garlic stir fry for 10 minutes.
• Stir in ground masala, whole spices, salt, yogurt, ginger, green chilies and fry for another five minutes.
• Pour in some water and cover to cook on low heat until chicken is cooked.
• Cook rice into boiling water until rice is half cooked. Drain the rice thoroughly.
• Divide the rice into 3 and chicken mixture into 2 parts.
• Spread 1 part of the rice evenly on a large pan. Layer it with chicken mixture.
• Repeat and finish layering with rice.
• Sprinkle with food color over the rice, cover and cook on a low heat until the rice is tender.
• Garnish with reserved onions and serve warm.