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Sindhi Biryani

Course Main Course
Cuisine Pakistani
Keyword Biryani, Chicken, Main Course, Main Entree, Pakistani, Rice, Traditional
Servings 6 Servings

Ingredients

  • 4 medium potatoes, peeled and quartered
  • Pinch of powdered yellow food color, optional
  • Salt, to taste

Chicken Mixture / Masala

  • 2½ - 3 pounds bone-in chicken pieces, skin removed
  • 1 cup neutral flavored oil
  • 2 tomatoes, sliced
  • 1 large onion, sliced
  • 2 tablespoons ginger-garlic paste
  • 2 tablespoons coriander powder
  • 2 teaspoons paprika
  • 1 teaspoon red chili powder
  • 1 teaspoon turmeric
  • ½ teaspoon whole cloves
  • ½ teaspoon ground black pepper
  • 10 green cardamoms
  • 4 black cardamoms
  • 1 one-inch piece cinnamon
  • Salt, to taste

Rice Layering

  • 4 cups parboiled/sela basmati rice, soaked in cold water for 2 hours
  • 4 bay leaves
  • 1 teaspoon cumin seeds
  • Salt, to taste
  • ¾ cup full-fat yogurt
  • Pinch of powdered orange food color, optional
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground mace
  • ⅛ teaspoon Kewra essence (screwpine), optional
  • 8 dried plums (aloo bukhara)
  • 2 limes, juiced
  • 8 thai green chillies
  • 2 tomatoes, sliced
  • 1 cup chopped cilantro
  • 1 cup mint leaves
  • ½ cup packaged fried onions

Instructions

  1. In a small vessel, boil potatoes with salt and yellow food color (if using) until fork tender. Drain and set aside. These will be added to the cooked chicken mixture (masala) at a later point.

Prepare Chicken Masala

  1. Combine all ingredients (listed under “Chicken Mixture / Masala) in a large vessel (Note: use a vessel large enough to cook the whole dish in; the rice will be added to this pot later). Sautè over medium high heat until the onions and tomatoes have cooked down, and the oil begins to separate from the gravy, about 10 to 15 minutes. Remove from heat, add prepared boiled potatoes, and set aside.

Prepare Rice

  1. Heat water (enough to boil rice in) bay leaves, cumin seeds, and salt in a large vessel over medium-high heat. Once it comes to a boil, add soaked rice (drain before adding), and cook until about 75% cooked through. Drain and set aside.

Assemble

  1. In a small bowl, whisk together yogurt and orange food color (if using). Set aside.
  2. In the vessel that the chicken was cooked in, sprinkle nutmeg, mace, Kewra essence (if using), dried plums, lime juice, green chillies, tomatoes, cilantro, and mint. Gently spoon the prepared yogurt mixture over the layers, followed by covering with the prepared rice, and sprinkling fried onions on top.
  3. If the vessel isn’t heavy bottomed, place it on top of a flat griddle or heat diffuser to help distribute the heat evenly and prevent burning.
  4. Cover and seal the vessel with a cotton tea towel or aluminum foil, followed by the lid. Cook over medium high heat to build steam, about 5 to 8 minutes. Reduce heat to low until the rice has finished cooking, about 45 to 60 minutes. Remove from heat and gently fluff the rice to mix.