Sindhi Biryani

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Boil rice in 11 cups of water with 1 bay leaf, 2 tbsp salt, 1.5 tbsp vinegar and 2 tsp whole cumin

Step 2

Put some water in a pot, add 1.5 tsp zarda color, .5 tbsp salt and add potatoes. Cover and boil on high flame for 10 minutes.

Step 3

In a pan, on high flame, add all the ingredients for the masaala and sautee for about 4 minutes

Step 4

Put the masaala in the grinder to make powder

Step 5

In a pot, heat oil on high flame, add whole spices for the chicken and sautee for 4 minutes

Step 6

Add onion puree and sautee for 5 minutes

Step 7

Add chicken, cover and sautee for 5 minutes on high flame

Step 8

Add tomato puree, ginger/garlic paste and sautee for 5 minutes

Step 9

Add red chilli powder, the masaala powder from step 4, plum seeds, salt and sautee for 5 minutes

Step 10

Turn flame to low, add yogurt and sautee for 5 minutes

Step 11

Check salt to make sure it's good

Step 12

Put a bigger pot on high flame, add the oil from the chicken korma

Step 13

Add a layer of 1/3 rice, half chicken, half potatoes, half whole green chilli peppers, half sliced tomatoes, half cilantro then 1/3 rice, remaining chicken, remaining potatoes, remaining tomatoes, remaining cilantro, remaining green peppers, then remaining rice

Step 14

Pat on the rice with your hand to put some pressure

Step 15

Add some zarda color, turn flame on low, put foil paper on top, cover with a lid and cook for 15 minutes

Step 16

Mix it up and serve

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