Rather than the regular Biryani, Sindhi Biryani is more spicy and tasty.  This Sindhi biryani recipe is a marvelous creation of layers of perfectly cooked chicken curry, beautiful rice and a fresh mix of tomato, herbs and chilli, all decorated with nuts and onion rings. Check it out the Sindhi Biryani recipe shown below.

[one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 60 minutes[/one_third] [one_third_last] Servings: 6[/one_third_last]

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• 1 kg chicken
• 1 kg basmati rice
• 1 cup plain yogurt
• 1 cup cooking oil
• 1 cup dried plum, soaked in water
• 4 medium onion, chopped
• 4 tomatoes, chopped
• 4 potatoes, peeled and halved
• 6 green chilies, chopped
• 1 bay leaf
• 2 tablespoon lemon juice
• 1 tablespon ginger garlic paste
• 1 tablespoon red chili powder
• 1 tablespoon coriander powder
• 1 tablespoon mixed spices
• salt to taste
• 1/4 teaspoon yellow food color ( soaked in little milk)

[/tab] [tab]Yield: 6 servings

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Directions:
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

Step 1

Heat oil in a deep pan over medium high heat. Add onions and cook until lightly browned.

Step 2

Remove half of the onions and place on absorbent paper.
Set aside.

Step 3

Now add chicken, all of the spices. Cook and stir for 10 minutes or until chicken is no longer pink.

Step 4

Add yogurt. Cover and cook on low heat until all water evaporates and chicken is tender.

Step 5

Now add tomatoes, potatoes, dried plum and green chillies. Stir and cook on high heat for 5 minutes until done.

Step 6

Boil rice with whole spices then strain.

Step 7

Now take a large pot, layer rice and chicken curry one by one with a last layer of rice on top.

Step 8

Sprinkle with mint leaves and green chilies. Drizzle food color over the rice.

Step 9

Put pot on a griddle( tawa) and cook on high heat for 5 minutes or until steam appears.

Step 10

Then lower heat for 10- 15 minutes. Dish it out. Sindhi Biryani is ready to serve. ENJOY!!

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• This is a feast in its own right, but i like to serve it with cachumbar salad, and cumin raita.

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