HYDERABAD: Deliciously aromatic and irresistibly flavourful – Sindhi Biryani is a culinary adventure that is worth taking! Take your biryani experience to new heights with the rich, aromatic essence of Sindhi Biryani.
Ingredients:
For Biryani Masala:
- 1/4 cup Oil
- 1 ½ cup sliced Onion
- 1 tbsp Cumin seeds
- 15-20 Whole black pepper
- 4-5 Green cardamom
- 2-3 Cinnamon sticks
- 2 Bay leaves
- 1 kg Chicken
- 1 tbsp Ginger garlic paste
- 1 cup sliced Tomatoes
- 1 tbsp Coriander powder
- 1 ½ tbsp Red chili powder
- 1 tbsp Cumin powder
- 1 tbsp Salt
- 1 tsp Turmeric powder
- 1 tbsp Lemon juice
- 4-5 Potatoes, cubed
- 6-7 Aloo Bukhara (Plum)
- 1 cup Yogurt
- 1 cup Water
For Boiled Rice:
- 5-6 cups Water
- 1 tbsp Cumin seeds
- 1 ½ tbsp Salt
- 2-3 Green cardamom
- 2 Black cardamom
- 1 tbsp Lemon juice
- 3 cups Rice, soaked
For Assembling:
- Prepared biryani masala
- Boiled rice
- Green coriander, as needed
- Green chilies, as needed
- Mint leaves, as needed
- Lemon slices, as needed
- 1 ½ tsp Yellow food colour
- 1 tsp Kewra water
Instructions:
- Heat oil in a pot and sauté onions until golden brown.
- Add cumin seeds, whole black pepper, green cardamom, cinnamon sticks, black cardamom, cloves, and bay leaves. Cook for a minute.
- Add chicken and cook until it changes colour. Stir in ginger garlic paste.
- Mix in tomatoes, coriander powder, red chilli powder, cumin powder, salt, turmeric powder, and lemon juice. Cook until tomatoes are soft.
- Add potatoes, plums, yogurt, and cook for 2-3 minutes. Pour in water, cover, and cook until chicken and potatoes are tender. Set aside.
- In another pot, boil water with green cardamom, cumin seeds, salt, black cardamom, and lemon juice. Add soaked rice and boil until 80% done. Strain and set aside.
- In a pot, layer biryani masala, boiled rice, green coriander, mint leaves, lemon slices, and green chillies. Sprinkle yellow food colour and kewra water on top.
- Cover and steam over low flame for 10-15 minutes. Your delectable Sindhi Biryani is now ready to be savoured!
