Sindhi Biryani Recipe

Wash the rice until the water runs nearly clear and soak it. At the same time mix the chicken with the yogurt and ginger-garlic paste and leave it aside.

⏱ 30 min

Heat the oil in a heavy pot on medium-high heat. Fry the potato halves until golden on all sides but not cooked through, then lift them out.

⏱ 8 min

In the same oil fry the onions on medium heat until deep golden. Take out half for layering.

⏱ 12 min

Add the whole spices to the pot and stir for 30 seconds. Add the chicken with its yogurt and fry on high heat until the yogurt dries and the chicken turns white.

⏱ 8 min

Add the chopped tomatoes, salt and all the ground spices. Bhuno on medium heat until the tomatoes melt, then add the fried potatoes, dried plums and green chillies with half a cup of water. Cover and cook until the chicken and potatoes are tender and the masala is thick with oil on top.

⏱ 20 min

Boil the water with salt, bay leaves and cumin. Add the drained rice and boil until three-quarters done (the grain breaks with a firm centre), then drain.

⏱ 6 min

Take out half the chicken masala. Over the masala in the pot spread half the rice, then the reserved masala, the tomato slices, mint, coriander, half the fried onion and lemon slices. Cover with the remaining rice and onion.

Drizzle the colour water and kewra over the top. Seal the lid, give it 2 minutes on high heat, then set the pot on a tawa on the lowest heat for dum.

⏱ 20 min

Rest for 5 minutes with the heat off, then mix gently from the edges and serve.

⏱ 5 min