Sindhi Biryani
Layered basmati rice with spiced chicken, potatoes, mint and fried onions - a vibrant Sindhi classic.
This Sindhi Biryani balances heat, tang and fragrance. Parboiled rice is layered with a rich chicken masala, potatoes, mint, coriander and crisp fried onions, then steamed on low for perfect grains.
Equipment
- Heavy pot with tight lid
- Large pot for rice
- Colander
- Wooden spoon or spatula
- Heat diffuser or tawa for steaming
Ingredients
Steps
- Rinse rice until water runs clear and soak for 30 minutes.
- Marinate chicken with yoghurt, ginger garlic paste, biryani masala, red chilli powder, turmeric, half the coriander and mint, half the lemon juice and one teaspoon salt. Rest for 20 to 30 minutes.
- Heat oil in a heavy pot. Fry sliced onions until deep golden and crisp; reserve half for layering.
- To the pot, add cumin seeds, bay leaves, cinnamon, cardamoms, cloves and peppercorns for 30 seconds.
- Add marinated chicken and green chillies. Cook on medium high until sealed and lightly browned.
- Add tomatoes and coriander powder. Cook until tomatoes break down and the oil separates.
- Stir in potatoes, one cup water and simmer covered until potatoes are just tender and chicken is cooked through.
- In a separate pot, boil plenty of salted water with a bay leaf and a few whole spices. Parboil soaked rice to about seventy percent, then drain.
- Layering: spread half the rice in a clean heavy pot, spoon over all the chicken gravy, top with remaining rice. Scatter reserved fried onions, remaining mint and coriander, ghee, remaining lemon juice and saffron milk.
- Seal the pot with a tight lid. Steam on very low heat for twenty to twenty five minutes. Rest ten minutes, then gently fluff and serve.
Nutrition (per serving)
- Calories: 650 kcal
- Protein: 30 g
- Fat: 22 g
- Carbs: 80 g
This Sindhi Biryani balances heat, tang and fragrance. Parboiled rice is layered with a rich chicken masala, potatoes, mint, coriander and crisp fried onions, then steamed on low for perfect grains.