A flavorful and aromatic rice dish with spiced chicken and potatoes, layered with fragrant rice and garnished with fresh herbs.
Ingredients
For Chicken Masala
- 1/4cupoil
- 1 1/2cuponion, sliced
- 1tbspcumin seeds
- 15piecewhole black pepper
- 2piecebadiyan ka phool
- 4piecegreen cardamom
- 2piececinnamon stick
- 2piecebay leaves
- 1kgchicken
- 1tbspginger garlic paste
- 1cuptomatoes, sliced
- 1tbspcoriander powder
- 1 1/2tbspred chili powder
- 1tbspcumin powder
- 1tbspsalt
- 1tspturmeric powder
- 1tbsplemon juice
- 5piecepotatoes, cubed
- 7piecealoo bukhara
- 1cupyogurt
- 1cupwater
For Rice
- 6cupwater
- 1tbspcumin seeds
- 1 1/2tbspsalt
- 3piecegreen cardamom
- 2pieceblack cardamom
- 1tbsplemon juice
- 3cuprice, soaked
For Assembling
- 1 1/2tspyellow food color
- 1tspkewra water
- 1bundlegreen coriander, as required
- 1bundlemint leaves, as required
- 1piecelemon, sliced, as required
- 1piecegreen chilies, as required
How to make Sindhi Biryani
Prepare Chicken Masala
Heat oil and fry onions until golden brown.
Add whole spices and fry for a minute.
Add chicken and fry until the color changes.
Add ginger garlic paste and fry for a minute.
Add tomatoes, dry spices, and lemon juice. Cook until tomatoes soften.
Add potatoes, aloo bukhara, and yogurt. Cook for 2-3 minutes.
Add water, cover, and cook until chicken and potatoes are done.
Prepare Rice
Boil water with whole spices and lemon juice.
Add rice and cook until 80% cooked. Strain and set aside.
Assemble Biryani
Spread a layer of chicken masala, then a layer of rice.
Garnish with mint leaves, coriander leaves, lemon slices, and green chilies.
Repeat layers and sprinkle food color and kewra water.
Cover and give dum for 10 minutes.
Tips & Tricks
For a richer flavor, marinate the chicken with spices for a few hours before cooking.
Ensure the rice is not overcooked during boiling to maintain the biryani's texture.
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Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia