Name: Sindhi Biryani
Prep time: 24 min
Cook time: 120 min
Total time: 144 min
Yield: 6 servings
Cuisine: Other
Ingredients: 300 g basmati rice; 600 g bone-in chicken in small pieces; 200 g plain yogurt; 500 g potato; 400 g tomato; 2 pcs onion; 1 tbsp freshly grated ginger; 1 tbsp minced garlic; 6 pcs dried aloo bukhara plums; 4 pcs green chili; 20 g fresh cilantro; 20 g fresh mint; 60 ml vegetable oil; 1 tbsp clarified butter; 2200 ml water; 2 tsp salt; 1 tsp ground red pepper; 0.5 tsp ground turmeric; 1 tsp ground coriander; 1 tsp garam masala; 1 tsp cumin; 4 pcs green cardamom; 2 pcs black cardamom; 4 pcs cloves; 1 stick cinnamon; 2 leaf bay leaves; 1 tsp black peppercorns

Ingredients

basmati rice300 g

bone-in chicken in small pieces600 g

plain yogurt200 g

potato500 g

tomato400 g

onion2 pcs

freshly grated ginger1 tbsp

minced garlic1 tbsp

dried aloo bukhara plums6 pcs

green chili4 pcs

fresh cilantro20 g

fresh mint20 g

vegetable oil60 ml

clarified butter1 tbsp

water2200 ml

salt2 tsp

ground red pepper1 tsp

ground turmeric0.5 tsp

ground coriander1 tsp

garam masala1 tsp

cumin1 tsp

green cardamom4 pcs

black cardamom2 pcs

cloves4 pcs

cinnamon1 stick

bay leaves2 leaf

black peppercorns1 tsp

Instructions

Rinse the rice and soak it in cold water for 30 minutes; soak the aloo bukhara (dried plums) in warm water for 30 minutes.

Heat the oil, then bloom the bay leaves, cardamom, cloves, cinnamon, peppercorns, and cumin seeds for 30 seconds; add the onion and fry for 12–15 minutes until golden.

Add the ginger, garlic, red chili powder, turmeric, coriander, and garam masala; after 30 seconds add the tomatoes and simmer for 12–15 minutes covered, then 5 minutes uncovered.

Add the chicken, yogurt, green chilies, dried plums, and 150 ml water; simmer uncovered for 5 minutes, then covered for 20–25 minutes, then cook off the liquid for 5–8 minutes until the oil separates.

Separately, boil the potatoes in water with half the salt for 20–25 minutes until almost tender; drain.

Boil the rice in the remaining water with the rest of the salt for 6–8 minutes until 80% cooked, then drain immediately.

Grease the pot with ghee and layer in half the rice, the chicken masala, half the cilantro and mint, the remaining rice, the potatoes, and the rest of the herbs and green chilies.

Cover with a lid, cook for 5 minutes over medium-high heat and 20 minutes on the lowest heat; turn off the heat, let it rest for 10 minutes, and serve, lifting the layers gently with a wide spatula.

Sindhi Biryani

Ingredients

Instructions

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