Sindhi Biryani

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 Biryani is weekend must in my family. Fridays are never complete without Biryani .
Sometimes it is Bombay or Delhi Biryani, my ammi’s style (Gujarat) or my ma in law style(Maharashtra). But this weekend decided to make Sindhi Biryani.

Sindhi Biryani, as the name suggest comes from the region of Sindh located in Pakistan  I had watched this recipe on a TV show cooking with Farah. Have made a few minor changes according to our taste. Those who are more on spice side (My family is) and need more masalas with rice, will surely like it.
Don’t be scared by a long list of ingredients. Once you get a grip,all are at hand available at home.I have tried to simplify the recipe  as much as possible

Serves 4 – 5
Ingredients:-
1 kg Rice (parboiled  with few sprigs of mint leaves 2 cloves, 4 pepper corn, 1tsp shahjeera,1 small cardamon,4 tbsp salt, 1tbsp ghee)
1 kg chicken
2 medium size onions slice & fried to brown
Whole garam masala (2 cloves, 3pcs peppercorns, 1inch cinnamon, 1 black cardamon)
4tsp ginger garlic paste
1/2 cup curd (whipped )

For the Paste:
2 tsp red chilly powder
1/2 tsp Turmeric Powder
2 1/2 tsp Coriander powder
1 1/2 tsp garam masala powder
1 1//2 tsp salt
1/2 cup water

1/2 bunch coriander chopped
6 -7 mint leaves (Note: using excess will over power the flavour)
3 – 4 green chilly
2 medium size tomato slice 1 inch thick
1/2 tsp black pepper powder + 1/2 tsp salt
3 big spoon oil

2 tbsp pure ghee
few strands of saffron mixed in 1/2 cup of milk.

Method:
Prepare paste of the following masalas:

 2 tsp red chilly powder + 1/2 tsp Turmeric Powder + 2 1/2 tsp Coriander powder + 1 1/2 tsp garam masala powder + 1 1/2tsp salt + 1/2 cup water

Fry onion in oil till brown. Drain and keep aside on an absorbent paper.
Note:- For crispier onions, add 1/2 tsp of salt.
  • Add whole garam masala to the heated oil( used the same oil in which I fried onions).
  • Now add in the prepared masala paste with water. Fry for a few minutes.
  • Add in Chicken & fry for a minute
  • Crush & add in the fried onion the chicken. Stir
  • Add in ginger garlic paste. Stir continuously for a minute
  • Remove the vessel from flame & add in curd. Stir again for few minutes.
  • Mix in chopped coriander, mint & green chillies. Cook at a low flame till chicken is tender.

  1. While the chicken is cooking, cut the 2 tomatoes in 1inch slice.
  2. Heat 1 tsp oil in a nonstick pan & place tomatoes.Sprinkle black pepper powder & salt
  3. When soft (but not mushy) on one side  turnover & sprinkle black pepper powder & salt.Cook till soft.

ASSEMBLING THE BIRYANI

  1. First of all spread the 1/2 of the par boiled rice in a deep flat pan (I use a special vessel call Lagan for this process)
  2. Spread the cooked chicken. On it the prepared tomato slices
  3. Spread the remaining 1/2 rice. Pour  over in circle the safron + Milk Mixture. 
  4. Now pour the ghee on the rice & a brown onions
  5. Cover with aluminium foil & keep on Dum on low flame for 1/2 n hour.
  6. Dum: I have an old iron pan. Heat this pan on full flame for 5 minutes. Now slow the flame & put the prepare Biryani vessel on it.
Ready to eat. Njoy!!

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