SINDHI BIRYANI RECIPE

 

INGREDIENTS :

PREPARE RICE :

• 5 potatoes

• 1 tsp. black cumin

• 2 inch Cinnamon sticks

• 3 Star anise

• 2-3 bay leaves

• 1 tsp. black pepper corns

• 5 cloves

• 4 green cardamom

• 3 black cardamom

• 1 handful mind leaves

• 1 handful coriander leaves

• 2 medium tomatoes(rings)

• 3-4 green chillies

• 1 tsp. salt

• 1 kg pre-soaked rice

• 1 lemon (rings)

PREPARE BIRYANI MASALA :

• 1 tbsp. coriander seeds

• 1 tbsp. white cumin

• 1 tsp. black cumin

• 1/2 nutmeg

• 2 mace

• 1 tsp. black pepper corns

• 10 green cardamom

• 10 cloves

• 2 black cardamom

• 2 star anise

• 3 cinnamon sticks

• 3-4 bay leaves

• 1 tbsp. fennel seeds

• 1 tsp. salt

• 1 tsp. turmeric powder

• 2 tbsp. red chilli powder

• 2 tbsp. kashmiri red chilli powder

PREPARE GRAVY :

• 1 whole garlic

• 2 inches ginger

• 2 medium sized onions

• 1 cup oil/ghee

• 3 green cardamom

• 2 black cardamom

• 1 star anise

• 2 cinnamon sticks

• 3 cloves

• 2 bay leaves

• 1 kg chicken

• a pinch of zarda color in 2 tbsp. of kewra water

• 1 tomato (rings)

• 1 cup yogurt

• 4-5 aloo bukhara in 1 cup water

FOR LAYERING :

• 2 tbsp. ghee

• fried onions, mint, coriander leaves and green chillies for garnishing

• zarda color + 2 tbsp. kewra water

PROCEDURE :

• Boil water to cook rice, add all ingredients entitled for rice preparation. When rice is 75% done remove potatoes and drain water.

• Color the separated potatoes with solution of a pinch of zarda color in 2 tbsp. of kewra water.

• Roast all spices entitled for biryani masala preparation and grind.

• Chop ginger, garlic and onions in a chopper. 

• Take ghee/oil for gravy preparation in a pan and saute chopped ingredients until brown. Add chicken and cook until changes color.

• Add potatoes and tomatoes and let cook 10 minutes over medium flame.

• Now add yogurt, 4 tbsp. of biryani masala and plum water. Cover and let cook for 20 minutes over medium flame.

• Do layering by first spreading a tbsp. of  ghee in pan, spread rice and gravy layer by layer ending the top at rice layer.

• Add all remaining ingredients for layering and leave for dum at low flame for 10 minutes.

• Biryani is ready when smoke evolves upon removing the lid.