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1 Mar 2013

Sindhi Chicken Biryani



    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 Clove
    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

    Method
   There are three steps to make Sindhi Biryani

    Curry preparation
    Rice preparation
    Mixing method

Curry Preparation

    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.

Rice Preparation

    Put the rice in a pot with water and boil it with salt, bay leaves, cinnamon and
    black cardamom.
    Drain the water when rice half done.

Mixing method

   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.
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