Sindhi Biryani

  Ingredients

• Chicken   ½ kg
• Rice  300 gm
• Plum   100 gm
• Whole mix spice   as required
• Big green chilies  5 – 6
• Mint leaves  ¼ bunch
• Coriander leaves  ¼ bunch
• Potatoes   3 – 4
• Yellow color  as required
• Tomatoes  4
• Lemon sliced  2
• Onion  2
• Turmeric  1 tbsp
• Chili powder  1 tbsp
• Kewra water  3 tbsp
• Ghee  1 cup
• Ginger garlic paste  2 tbsp
• Yogurt  250 gm
• Nutmeg mace powder  ½ tsp
• Salt  to taste

Method

1. Peel 3 – 4 potatoes, cut into cubes and boil with a little yellow color and water as required.
2. Now remove the slightly boiled potatoes and shallow fry with a little oil. Then remove potatoes and keep aside.
3. In a pan heat ½ cup ghee, add 2 chopped onion and fry till golden brown. Then add 2 tbsp ginger garlic paste and ½ kg chicken.
4. Fry well on high flame till chicken is a little tender.
5. Lower the flame, add 1 tbsp chili powder, 1 tbsp turmeric, salt to taste and whole spices as required. Cook for 2 – 3 minutes.
6. Now add 250 gm yogurt and mix well.
7. Also add fried potatoes, cover and simmer on low flame for 10 – 15 minutes.
8. Now add 4 tomatoes cut into halves, 100 gm plum, ¼ bunch coriander leaves, ¼ bunch mint leaves and 5 – 6 green chilies. Turn the flame off.
9. Boil water in a pan, add a little salt and 300 gm rice, boil rice till tender.
10. Spread boiled rice on top of chicken mixture.
11. Now spread ¼ cup melted ghee on top of rice, dissolve a pinch of yellow color in kewra water, spread on top of rice.
12. Sprinkle ½ tsp nutmeg mace powder on top and simmer on low flame for 8 – 10 minutes.
13. Dish it out and serve hot.