Sindhi Murg Biriyani | Sindhi Chicken Biriyani
Servings 6
Ingredients
- 3 cups basmati rice washed and soaked for 30 minutes
- FOR CHICKEN:
- 1.2 kg chicken cut into meduim sized peices
- 1/4 cup yogurt
- 1 tsp Kashmiri chilli powder
- 1/2 tsp chilli powder
- 3 tsp ginger garlic paste
- 1 1/2 tsp coriander powder
- 1 tsp garam masala powder
- 1/2 tsp cardamom powder
- 6 prunes I didn't use
- Salt to taste
- FOR MASALA:
- 1/4 cup mix of oil and ghee
- 3 onions thinly sliced
- 4 cloves
- 8-10 black peppercorns
- 1 pc cinnamon stick
- 1 bay leaf
- 2 large potatoes chopped into big chunks
- 2 to matoes chopped
- FOR GARNISH:
- A large pinch of saffron soaked in 1/2 cup hot water
- 2 tbsp ghee
- 1 small onion thinly sliced
- 3 green chillies minced
- 4 tbsp chopped coriander leaves
- 1 lime for juicing
Instructions
- Mix the ingredients from yogurt to salt to marinate the chicken. Add the chicken, toss well and marinate as long as possible.
- In a large pan, heat the oil plus ghee. Add the onions along with the whole spices and saute till golden brown. Add the chicken along with all the marinade and give a good mix. Add the tomatoes and potatoes and cook till the chichken is almost done.
- Meanwhile, boil lots of water and cook the rice for around 8 minutes or till a little undone. It should have a bite in between. Drain the rice, wash well and set aside.
- Fry the onion for the dum in the ghee.
- In the saucepan meant for the dum, spread a thin layer of rice. Put all the chicken masala on top and then spread the remaining rice.
- Sprinkle in the saffron milk, the fried onions, green chillies, coriander leaves and the lemon juice.
- Close tight and cook on dum on meduim-low heat for around 15-20 minutes. Switch off and allow to rest for 10 minutes.
- For serving, give a good mix and serve hot with raita and achaar.