Sindhi Chicken Biryani

1. 1

   Wash the basmati rice and soak for 30 minutes, then drain

   • a.In a large bowl, combine the chicken with yogurt, ginger-garlic paste, green chilies, red chili powder, turmeric powder, coriander powder, 1.5 tsp salt, and lemon juice. Mix well and marinate for at least 30 minutes.
2. 2

   Heat 1 cup of oil in a large, heavy-bottomed pot over medium-high heat

   • a.Fry the sliced onions until golden brown and crisp (about 12-15 minutes). Remove the fried onions (birista) and drain on a paper towel. In the same oil, fry the potato quarters until golden brown and 80% cooked. Remove and set aside.
3. 3

   Remove excess oil from the pot, leaving about 4 tablespoons

   • a.Add the marinated chicken and sear on high heat for 5-7 minutes. Add the chopped tomatoes and cook until they soften and oil separates. Add the fried potatoes and dried plums (aloo bukhara), mix, cover, and cook on low heat for 10-12 minutes until the chicken is 80% cooked.
4. 4

   While the chicken cooks, bring 8-10 cups of water to a boil in a large pot

   • a.Add the whole spices (bay leaves, cardamoms, cloves, cinnamon) and 2 tsp of salt. Add the drained rice and cook for 5-7 minutes until 70-80% done. Drain immediately in a colander.
5. 5

   In the pot with the chicken gravy, layer half the parboiled rice

   • a.Sprinkle with half the fried onions, mint, and coriander. Add the remaining rice. Garnish with the rest of the fried onions, mint, coriander, saffron-soaked milk, and ghee. Cover with a tight-fitting lid (seal with dough if needed) and cook on the lowest heat for 20-25 minutes ('dum' cooking).
6. 6

   Turn off the heat and let the biryani rest, covered, for at least 10 minutes

   • a.Gently fluff the rice from the sides before serving hot with raita or a salad.

Cuisines we love