Sindhi Biryani

🛒 Ingredients

• Chicken, bone-in, cut into pieces 750 g · 1350 kcal
• Basmati Rice, aged 400 g · 1440 kcal
• Onions, large, sliced 300 g · 120 kcal
• Tomatoes, medium, chopped 300 g · 54 kcal
• Potatoes, medium, peeled and halved 250 g · 193 kcal
• Plain Yogurt, full-fat 150 g · 92 kcal
• Ginger-Garlic Paste 30 g · 24 kcal
• Green Chilies, slit 20 g · 8 kcal
• Fresh Mint Leaves, chopped 15 g · 11 kcal
• Fresh Cilantro, chopped 15 g · 3 kcal
• Lemons, sliced (for juice and layering) 100 g · 29 kcal
• Cooking Oil (vegetable or ghee) 90 g · 810 kcal
• Whole Spices (Bay leaves, Cinnamon stick, Green & Black Cardamom, Cloves, Black peppercorns, Star Anise) 15 g · 10 kcal
• Ground Spices (Red Chili Powder, Turmeric Powder, Coriander Powder, Cumin Powder, Garam Masala) 20 g · 20 kcal
• Saffron strands (a pinch) 0 g · 0 kcal

👨‍🍳 Instructions

1. Rinse basmati rice thoroughly and soak in water for 30 minutes, then drain. Meanwhile, heat oil in a large pot and fry half of the sliced onions until golden brown and crispy; set aside for garnish.
2. In the same pot, add the remaining onions and sauté until translucent. Add ginger-garlic paste and green chilies, cooking for a minute until fragrant.
3. Add chicken pieces and whole spices, cooking until chicken changes color. Stir in chopped tomatoes, all ground spices, and salt, cooking until tomatoes soften and oil separates.
4. Add yogurt, cubed potatoes, and a splash of water if needed, simmering until chicken is tender and potatoes are cooked. Stir in fresh mint and cilantro.
5. In a separate large pot, bring plenty of water to a rolling boil. Add remaining whole spices and a generous amount of salt, then add the drained basmati rice.
6. Cook rice until it is 70-80% done (al dente); it should still have a slight bite. Drain quickly.
7. Layer half of the par-cooked rice over the chicken curry in the pot. Sprinkle with fried onions, chopped mint, cilantro, and lemon slices. Drizzle a pinch of saffron soaked in milk (optional) or food color.
8. Add the remaining par-cooked rice, then repeat the layering of fried onions, herbs, and lemon slices. Cover the pot tightly with a lid, sealing with dough if desired, and cook on low heat (dum) for 20-25 minutes.
9. Once cooked, gently mix the biryani before serving hot with raita or salad.