Sindhi Biryani

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.

Ingredients

• 1 kg chicken (bone-in pieces)
• 500 g basmati rice (rinsed and soaked 30 minutes)
• 2 medium potatoes (peeled and quartered)
• 3 medium onions (thinly sliced)
• 3 medium tomatoes (chopped)
• 200 g plain yoghurt
• 2 tbsp ginger garlic paste
• 3 green chillies (slit)
• 1 cup fresh coriander (chopped)
• 1 cup fresh mint (chopped)
• 2 tbsp lemon juice
• 120 ml neutral oil
• 2 tbsp ghee
• 2 tbsp biryani masala
• 2 tsp red chilli powder
• 2 tsp coriander powder
• 1 tsp cumin seeds
• 0.5 tsp turmeric
• 1 tsp garam masala
• 2 bay leaves
• 1 cinnamon stick
• 6 green cardamoms
• 2 black cardamoms
• 6 cloves
• 10 black peppercorns
• 0.5 tsp saffron (soaked in 4 tbsp warm milk (or a few drops of food colour))
• 2.5 tsp salt (adjust to taste)

Steps

1. Rinse rice until water runs clear and soak for 30 minutes.
2. 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.
3. Heat oil in a heavy pot. Fry sliced onions until deep golden and crisp; reserve half for layering.
4. To the pot, add cumin seeds, bay leaves, cinnamon, cardamoms, cloves and peppercorns for 30 seconds.
5. Add marinated chicken and green chillies. Cook on medium high until sealed and lightly browned.
6. Add tomatoes and coriander powder. Cook until tomatoes break down and the oil separates.
7. Stir in potatoes, one cup water and simmer covered until potatoes are just tender and chicken is cooked through.
8. 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.
9. 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.
10. 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.