Sindhi Biryani

To make Sindhi Biryani, start by heating oil and frying sliced onions until golden brown. Then, add whole spices and fry for a minute before adding chicken and cooking until it changes color. Incorporate ginger garlic paste, tomatoes, and dry spices, cooking until the tomatoes soften. Next, add cubed potatoes and aloo bukhara, followed by yogurt, and cook for a few minutes. After that, add water and cover to cook until the chicken and potatoes are tender. Boil water with whole spices, add soaked rice, and cook until it's 80% done. Layer the chicken masala and rice, garnish, and give it a dum for 10 minutes to finish.

Yes, Sindhi Biryani is naturally gluten-free as it primarily consists of rice, chicken, and spices. However, always check the labels of any packaged ingredients, such as yogurt or spices, to ensure they are gluten-free, especially if you have a severe gluten intolerance.

If you need substitutions for Sindhi Biryani, you can replace chicken with lamb or beef for a different flavor. For a vegetarian version, use paneer or mixed vegetables instead of meat. If you don't have aloo bukhara (dried plums), you can use raisins for a similar sweetness. Additionally, if you don't have kewra water, you can omit it or use a few drops of rose water for a fragrant touch.

To store leftover Sindhi Biryani, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in portions. When reheating, add a splash of water to prevent it from drying out and heat it in the microwave or on the stovetop until warmed through.

Sindhi Biryani pairs wonderfully with a side of raita (yogurt sauce) to balance the spices, or a fresh salad made with cucumbers and tomatoes. You can also serve it with pickles or a tangy chutney for added flavor. For a complete meal, consider adding a simple lentil dish or some crispy papadums on the side.