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Main Ingredients | Chicken, Basmati rice |
Cuisine | Pakistani |
Course | Rice |
Prep Time | 31-40 minutes |
Cook time | 1-1.30 hour |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Sindhi Biryani - SK Khazana
- 1 kilogram Chicken curry cut on the bone
- 2 cups Basmati rice soaked and ¾ cooked
- Biryani masala 2 tablespoons + for sprinkling
- Ghee 1/2 cup + for drizzling
- Fried onions 1/2 cup + for garnish
- 3 large Onions sliced
- 2 tablespoons Ginger-garlic paste
- 3-4 Green chillies slit
- 3 large Potatoes peeled and cut into 1 inch pieces
- 1/2 teaspoon Turmeric powder
- 3 teaspoons Red chilli powder
- 1 cup Yogurt
- to taste Salt
- 3 medium Tomatoes cut into wedges
- 14-15 Prunes
- Fresh mint leaves a few + for garnish
- 2 tablespoons Fresh coriander leaves
- 3/4 teaspoon Green cardamom powder
- saffron strands soaked in 4 tbsps warm milk
- for garnish Fresh mint sprigs
- to serve Raita
Method
- Heat ghee in a deep pan, add onions and sauté till golden brown. Add ginger-garlic paste, mix well and saute for 1-2 minutes or till the raw smell disappears.
- Add green chillies and mix. Add potatoes, mix and chicken, sauté on high heat for 3-4 minutes.
- Add ginger-garlic paste and mix well. Cook for 1-2 minutes. Add green chillies and mix.
- Add potatoes, mix well and sauté for 2-3 minutes. Add chicken, mix and saute on high heat for 3-4 minutes.
- Add turmeric powder, red chilli powder and 1½ tbsps biryani masala, mix well and sauté for 1-2 minutes.
- Add yogurt, mix well and cook for 1-2 minutes. Add salt, mix well. Cover and cook for 10-15 minutes.
- Add ¼ cup fried onions, tomatoes, prunes, mint leaves, coriander leaves and ½ tsp green cardamom powder and mix till well combined.
- Spread the rice over the chicken, drizzle ghee generously and drizzle saffron milk. Sprinkle green cardamom powder, mint leaves and remaining fried onions. Cover, place a weight over the lid and cook on dum for 20-25 minutes.
- Remove the weight and the lid, mix gently, and take the pan off the heat. Transfer onto a serving plate, garnish with fried onions and mint leaves and serve hot with a raita of your choice.
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