Sindhi Chicken Biryani
Easy to follow step by step guide to make authentic Chicken Biryani. Perfectly layered with rice, tender chicken and the distinct biryani aroma .
Ingredients
- 3 Cups Rice See Notes
- 1 kg Chicken cut into small pieces
- 2 Large Onions
- 1 tbsp Garlic
- 1 tbsp Ginger
- 3 Medium Tomatoes
- 2 Medium Potatoes
- 2 cups Yoghurt
- 1 cup Cooking Oil
- 2 Green Chillies See Notes
- 1 cup Coriander/Cilantro
- 1 cup Mint Leaves
- Lemon Sliced
- 1 tbsp Yellow Food Colour
Spices for Rice
- 2 Bayleaves
- 1 tbsp Black Peppercorns
- 1 tsp Cloves
- 1 Star Anise
- 2 Cinnamon Sticks
- 4 Green Cardamom
- 1 tbsp Salt
Spices for Chicken
- 1 tbsp Salt
- 2 tbsp Red Chilli Powder
- 1 tsp Turmeric
- 1 tbsp Cumin Seeds
- 1½ tsp Coriander Powder
- 1 tbsp Garam Masala
- 2 Dried Whole Chilli
- 1 tsp Crushed Red Chilies
- 3-4 Prunes
Instructions
- Begin with soaking the rice. Rinse them with water and soak them for atleast 15 - 20 mins.
- In a pot heat oil and fry onions untill golden brown. You can take out some for garnishing later and set them aside on paper towel. Add chicken along with ginger and garlic. Fry for few minutes untill it changes colour.
- Add all the spices listed for chicken. And fry the chicken for 2 minutes.
- Pour in the yoghurt and cook untill water evaporates and oil starts to separate.
- Add chopped tomatoes and green chillies. Cover and cook on low heat for around 20 minutes or untill there is no water remaining and the gravy is thickened. If it seems watery, turn the heat up and cook for few minutes.
- While chicken is cooking, in a sperate pot add 8-10 cups of water. Add all the spices listed for rice. Cover and bring the water to boil.
- Drain the water from soaked rice and add them to boiling water. Cook untill rice are 80% done and then drain the water.
- Take a bigger pot that's big enough for holding rice and chicken. Layer it with rice, followed by half of the chicken. Sprinkle with mint, coriander, Green chilli and lemon slices. Repeat with one more layer of rice and chicken. Last layer would be rice. Drizzle yellow colour.
- Cover and cook on low heat for 10 - 15 minutes or untill rice are cooked. Serve immediately with salad and mint yoghurt.
Notes
Rice - the best choice of rice for Biryani is Basmati rice as they are considered to be premium quality rice. They are long grain and have distinct aroma. The rice grains remain separate and fluffy. Also Basmati requires less water for cooking and they have a shorter cooking time as compared to the other types of rice. Jasmine rice are the second best option.
Green Chilli - If you don't want to much spice, use very mild green chilli. Also you can use lesser than mentioned quantity.