Sindhi Biryani | Pakistani Recipe

Hi, guys! Today's recipe is a requested one. I'm making Sindhi Biryani.

Sindhi biryani is a special meat and rice biryani dish originating from the Sindh province of Pakistan. 

What makes this biryani super delicious is partly due to the amount and variety of spices used and parlty due to the use of potatoes, fresh tomatoes and dried aloo bukhara (prunes).

Sindhi Biryani Recipe

INGREDIENTS:

• 1 tsp ginger, grated
• 1 tsp garlic, minced
• 3/4 cup oil
• 1/2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1-1/4 tsp salt or to taste
• 5 cloves
• 5 green cardamom pods
• 16-18 whole black pepper
• 1 tsp cumin seeds
• 1 cinnamon sticks
• 2 small bay leaves
• 3/4 cup plain yogurt
• 1/2 tsp garam masala
• 2 medium size onions, sliced
• 2 medium size tomatoes, cut into wedges
• 2 medium size potatoes, peeled and cut into wedges
• 1/3 cup (75 g) dried prunes, 
• 1 green chilies, chopped (optional) 
• 2 tbsp fresh mint, chopped
• 2 tbsp fresh coriander, chopped
• yellow/orange food coloring
• oil for frying the potato
• water, as needed. for boiling the potato

For rice:

• 2 liter water for boiling
• 3 tsp salt
• 1 tsp cumin seeds
• 2 cups long grain basmati rice

DIRECTIONS:

Prepare the potatoes:

1. In a sauce pan add water and potatoes. 
2. Bring it to boil keeping the heat to high.
3. Boil for about 6 minutes then drain the water from the potatoes. 
4. Let dry completely then fry them on hot oil for 3 minutes or until it's slightly golden brown. 
5. Once golden brown remove from oil and transfer onto a paper towel to remove the excess oil. 
6. Set aside.

Prepare the chicken:

1. In a wok heat oil on medium low heat then add sliced onions. 
2. Fry for 18-20 minutes on low heat or until it turns golden brown. 
3. Once it's golden brown remove some of the onion for the later topping of the biryani.
4. In the remaining frying onion add ginger and garlic and fry for 1 minute. 
5. Then turn the heat to high and add chicken. Fry for 2 minutes. 
6. After that add spices and seasoning (salt, turmeric powder, red chili, bay leaves, black pepper, cardamom pods, cloves, cinnamon stick and cumin seeds). Fry for 5 minutes. 
7. Then add yogurt and mix well until everything is well combined. 
8. Next cover and cook on low medium heat for 20 minutes or until the chicken is fully tender.
9. After 20 minutes remove lid and turn the heat to high fry for 5 minutes or until most of the liquid (water) has evaporated or when the oil comes up. 
10. Now add garam masala. Mix well.
11. Then add dried prunes, tomatoes, fried potatoes and green chili (optional). Stir until everything is well combined. 
12. Turn off heat immediately and remove from heat. 
13. The chicken is done, set aside.

Prepare the rice:

1. Wash and rinse rice until the water runs clear. 
2. Once cleaned soak rice in water for 30 minutes. 
3. After that drain the soaked rice and place it in the boiling water. 
4. Add salt and cumin seeds. Give a good stir.
5. Cook the rice al dente just for about 6 minutes on medium high heat.
6. Don't cook it fully. It should be about three quarters of the way cooked.
7. Then drain the water off.

Assembling the biryani:

1. Layer the meat masala with the rice, remembering to sprinkle the reserved fried onions, chopped coriander and mint and some food coloring over the rice in between the layers. 
2. Cover with a tight lid and place on very low heat for about 5-10 minutes to steam. 
3. Once done, open and fluff up the biryani gently.
4. Serve with sliced lemons. Enjoy!