Biryani is the favourite of millions in the Indian subcontinent. Biryani – adapted from the persian word Birya – to make pure- in any form is delicious and is loved and cherished in all its varities in India and Pakistan more so the Classic Sindhi Biryani which is a rage there. The origins for this recipe comes from the Sindh province in Pakistan and is known to be very spicy and flavourful, with loads of masalas. A version with tons of Prunes added to rice makes it more rich and decadant. #WorldCricEAT #CWC19
SINDHI BIRYANI
Ingredients
1 kilogram chicken on the bone, curry cut
2 cups basmati rice, soaked and ¾ cooked
3 large potatoes, peeled and cut into 1 inch pieces
2 tbsps biryani masala + for sprinkling
½ cup fried onions + for garnish
½ cup ghee + for drizzling
3 large onions, sliced
2 tbsps ginger-garlic paste
3-4 green chillies, slit
½ tsp turmeric powder
3 tsps red chilli powder
1 cup yogurt
Salt to taste
3 medium tomatoes, cut into wedges
14-15 prunes
A few mint leaves + for garnish
2 tbsps freshly chopped coriander leaves
¾ tsp green cardamom powder
A large pinch of saffron, soaked
1 tbsp rose water
Mint sprigs for garnish
Raita to serve
Method
1. Heat ghee in a deep pan, add onion and sauté till golden brown. Add ginger-garlic paste and mix well. Cook for 1-2 minutes.
2. Add green chillies and mix. Add potatoes, mix and chicken, sauté on high heat for 3-4 minutes.
3. Add ginger-garlic paste and mix well. Cook for 1-2 minutes. Add green chillies and mix.
4. Add potatoes and sauté well. Add chicken and mix on high heat for 3-4 minutes.
5. Add turmeric powder, red chilli powder, 1½ tbsps biryani masala and mix well. Sauté for 1-2 minutes.
6. Add yogurt and mix well. Cook for 1-2 minutes. Add salt, mix well. Cover and cook for 10-15 minutes.
7. Add ¼ cup fried onions, tomatoes and prunes. Add mint leaves, chopped coriander and add remaining biryani masala, add green cardamom powder and mix till well combined.
8. Spread the rice, drizzle a little ghee and saffron. Sprinkle biryani masala, mint leaves and sprinkle remaining fried onions.
9. Drizzle rose water, cover and place a tawa on the heat. Place the deep pan over it and cook on dum for 20-25 minutes.
10. Gently mix, and take it off the heat. Transfer on a serving plate, garnish with fried onions, and mint leaves and sprigs. Serve hot with raita.
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