Sindhi Biryani Recipe by Food Fusion
Oil ½ Cup
Pyaz (Onion) sliced 3 medium
Adrak lehsan paste (Ginger garlic paste) 1 tbs
Chicken ½ kg
Sabut kali mirch (Black pepper corns) 8-9
Baadiyan ka phool (Star anise) 1
Darchini (Cinnamon sticks) 2
Laung (Cloves) 4-5
Badi elaichi (Black cardamom) 1
Hari elaichi (Green cardamom) 4
Zeera (Cumin seeds) 1 tsp
Lal mirch powder (Red chili powder) 1 & ½ tsp or to taste
Haldee powder (Turmeric powder) ½ tsp
Garam masala powder 1 tsp
Zeera powder (Cumin powder) 1 tsp
Dhania powder (Coriander powder) 1 tsp
Namak (Salt) 1 & ½ tsp or to taste
Tez paat (Bay leaf) 1
Dahi (Yogurt) ¾ Cup
Tamatar (Tomatoes) cubes 3 medium
Hari mirch (Green chilies) 4-5
Aloo Bukhara (Plums) 5-6
Hara dhania (Green coriander) handful
Podina (Mint leaves) handful
lemon juice 2 tbs
Chawal (Rice) Basmati sella ½ kg (soaked and boiled with whole spices & salt)
Aloo (Potatoes) boiled 2-3
Pyaz (Onion) fried
Lemon juice 2 tbs
Remaining cooked rice
Pani (Water) 1-2 tbs
Zarda ka rang (Yellow food color) ½ tsp
Pyaz (Onion) fried
Oil 1 tbs
In pot,add oil,onion and fry until golden brown,take out half quantity of fried onion & set aside.
In remaining fried onion,add ginger garlic paste and mix well.
Add chicken and fry until chicken changes color.
Add black pepper corns,star anise,cinnamon stick,cloves,black cardamom,green cardamom,cumin seeds,red chili powder,turmeric powder,garam masala powder,cumin powder,coriander powder,salt, bay leaf and yogurt,mix well & cook for 4-5 minutes.
Add tomatoes and mix well.
Add green chilies,plums,green coriander,mint leaves and mix well.
Cover and cook for 6-8 minutes.
Take out half quantity of cooked chicken & gravy and set aside,add lemon juice,cooked rice,boiled potatoes, remaining cooked chicken,fried onion,lemon juice,remaining cooked rice,water,yellow food color,fried onion and drizzle oil,cover and steam cook for 10 minutes.
Recipe By: Seema Hanif