How to make special Sindhi Chicken biryani in 2021 [updated]

Sindhi Biryani is a special meat and rice biryani dish that starts in Sindh province of Pakistan. Due to its popularity, it is one of the most eaten dishes of Pakistani cuisine and Sindhi cuisine.

Ingredients:

• chicken  600 gm
• rice  500 gm
• cumin seeds  1/ tbsp
• salt as required
• onion 2
• ginger paste  1 tbsp
• garlic paste  1 tbsp
• red chili powder 1 tbsp
• turmeric powder  1 tbsp
• oil 1/4 cup
• green chili 4-6
• tomato  2
• yogurt  250 gm
• potatoes  3-4
• coriander chopped  1/2 cup
• mint leaves  10-15
• lemon 1
• yellow food colour  1/2 tsp
• kewra water  2 tbsp

WHOLE GARAM MASALA list 2:

• big cardamom  3
• small cardamom 7-8
• bay leave 2
• whole black pepper  1/2 tsp
• cloves 1/2 tsp
• cinnamon stick  1
• star anise  2

Directions:

1. cut 3-4 potatoes ,( cut 1 potato in 4 pieces). boil water add 1 tsp yellow food colour and boil potatoes until 80% done, then strain them let them dry.

2. Heat 1/4 cup oil in a big separate pan, add 2 finely sliced onions. cook them until lightly brown.

3. Then add 1 tbsp ginger and 1 tbsp garlic paste stir and add all list 2 whole garam masla.

4. Add chicken, with red chili powder and turmeric powder stir for 1 minute.

5. Add yogurt and 1-1/2 tsp salt mix well and let it cook with lid on slow heat for 20 minutes.

6. After 20 minutes add boiled potatoes, green chilies cut in long slices, fresh coriander and half mint leaves. mix well. turn off the heat. there should be almost 1 cup gravy in it.

7. Layer 2 tomatoes slices on it. set a side.

8. In a separate pan add water with 1/2 tbsp cumin 2 green chillies and 4 tsp salt let it boil. when its boiling add 1/2 hour soaked rice in it. and let it boil for 1 minute.

9. Now take almost 1/2 amount of rice with a big spoon and layer on chicken gravy. be sure that this first batch of rice will not boil for more than 1 minute.

10. Now boil the remaining rice for 2 more minute and strain them. layer rice on chicken gravy with lemon slices and mint leaves, mix 1/2 tsp of yellow food colour in 2 tbsp of kewra water. add in. now turn on the heat to high and when bottom gravy starts to boil close it with tight lid ,let the heat high for 2 minutes until there is full steam inside the pan and then turn the heat very slow.

16. Now with tight lid on and some thing heavy on that lid cook it on low heat for 15 minutes.

17. Sindhi biryani is ready.

18. Serve it with simple raita and salad