Sindhi Biryani Recipe



Here's a recipe for Sindhi Biryani:


Ingredients:


2 cups basmati rice

500g chicken, cut into pieces

2 large onions, thinly sliced

2 tomatoes, chopped

1/2 cup yogurt

1/4 cup oil or ghee

2 tsp ginger paste

2 tsp garlic paste

1/2 tsp turmeric powder

1 tsp red chili powder

1 tsp garam masala

1 tsp cumin seeds

4-5 green cardamom pods

4-5 cloves

1-2 bay leaves

Salt to taste

Fresh coriander leaves, chopped (for garnishing)

Fresh mint leaves, chopped (for garnishing)

Saffron strands soaked in milk (for color and flavor)

Instructions:


Wash and soak the basmati rice in water for 30 minutes. Drain and set aside.

In a large pot, heat oil or ghee. Add cumin seeds, cardamom pods, cloves, and bay leaves. Sauté until fragrant.

Add sliced onions and sauté until golden brown.

Add ginger and garlic paste, and cook for a minute until fragrant.

Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil starts to separate.

Add the chicken pieces and cook until they are browned on all sides.

Add yogurt and garam masala. Mix well and let it simmer until the chicken is cooked and tender.

In a separate pot, boil the soaked rice until it's 70% cooked. Drain the rice.

Layer the meat mixture and rice in the pot, starting and ending with a layer of rice.

Drizzle the saffron milk over the top rice layer. Sprinkle chopped mint and coriander leaves.

Cover the pot with a tight-fitting lid and cook on low heat for about 20-25 minutes, allowing the flavors to meld and the rice to fully cook.

Once done, gently fluff the rice and mix the layers before serving.

Enjoy your delicious Sindhi Biryani with raita or salad on the

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