1.5 kg Chicken
1/2 kg Potato, cut into large chunks
1/2 kg Tomato, chopped
250 gms Yogurt
1 tsp Red chili powder
4 tsp Salt
3 Medium onion, Sliced
2 tsp Garlic paste
2 tsp Ginger
8 Green cardamoms (Chhoti Ilaichi)
4 Black cardamom pod (Bari Ilaichi)
10 pieces Black pepper
1 tsp Cumin seed
1 Cinnamon stick (Dalchini)
2 Bay leaf (Tez Patta)
250 gms Oil
6 Green chilies
2 tbsp Coriander leaves
10 to 15 Prune (Aaloo bukharay)
1 kg Basmati rice, soaked in water for at least 1/2 an hour
3 tsp Salt
3 Bay leaf
3 Cinnamon stick
2 Black cardamom pod
2 tbsp Mint leaf
2 pinches Yellow food coloring
There are three steps to make Sindhi Biryani
Fry the onion in oil until it become light brown and take out one-fourth of it. keep aside
In the reaming fried onion Add ginger, garlic, prune, tomatoes, chili powder, salt,
cloves, cinnamon, cardamom, black pepper and cumin seeds and fry until the tomatoes are tender and the water is dry.
Now Add Chicken, yogurt and water when needed and cook on medium heat till water evaporated and tomatoes are tender.
In the meantime boil the potatoes until it becomes half cooked.
Finally add green chilies, mint, coriander leaves, and the potatoes to the meat and Simmer for 2, 3 minutes.
Put the rice in a pot with water and boil it with salt, bay leaves, cinnamon and
Drain the water when rice half done.
Layer the curry with the rice in a pot in one on one layers.
On top of the last layer Sprinkle the food color, fried onions ( spare earlier ), and chopped mint leaves.
Tightly closed the lid and make sure no steam passes out and cook on very low heat until the rice is done
Mix it gently before serving.
Serve with Raita.