Sindhi Biryani

سنڌي برياني · Sindhi Biryani

Ingredients14

• basmati rice500 g
• bone-in chicken800 g
• potatoes300 g
• plain yogurt200 g
• onions3
• tomatoes2
• ginger-garlic paste2 tbsp
• dried plums8
• green chilies4
• biryani masala2 tbsp
• vegetable oil80 ml
• fresh mint20 g
• fresh cilantro20 g
• salt2 tsp

Method

1. Soak the rice for 30 minutes. Peel and quarter the potatoes, slice the onions, and chop the tomatoes, mint, and cilantro.
2. Fry the onions in oil until deep golden, then remove half for garnish. Add chicken, ginger-garlic paste, biryani masala, and salt, and brown well.
3. Stir in yogurt, tomatoes, green chilies, and dried plums. Cover and simmer until the chicken is nearly cooked and the gravy is thick.
4. Add the potatoes and cook until just tender, then fold in most of the mint and cilantro.
5. Boil the rice in salted water until about three-quarters cooked, then drain.
6. Layer the rice over the chicken mixture, scatter the reserved fried onions and remaining herbs on top, cover tightly, and steam on low heat for 20 minutes.
7. Rest for 10 minutes, then gently mix the layers and serve hot.