Name: Sindhi Chicken Biryani recipe by Swathi Joshnaa Sathish at BetterButter
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 5
Ingredients: Chicken with bones 1/2 kg; Oil 120ml; Ghee 2 tablespoons; Onions big sized 4 thinly sliced; Tomatoes ripe big sized 2 finely chopped; Ginger garlic paste 1 teaspoon; Turmeric powder 1 teaspoon; Bay leaves 3; Cloves 5; Star anise 3; Cinnamon sticks 2; Green cardamom 4; Black cardamom 3; Cumin seeds 1 teaspoon; Black pepper corns 8; Biryani powder 1 teaspoon; Red chilli powder 1 teaspoon; Coriander powder 1/2 teaspoon; Cumin powder 1/2 teaspoon; Salt 1.5 teaspoons; Dried plums 4 chopped; Cilantros chopped a bunch; Mint leaves fistful; Basmati rice 4 cups 70% cooked in 3 cups water with 1/2 teaspoon salt and 1 teaspoon ghee .; Green chillies ( optional ); Orange colour 2 tablespoons; Saffron infused lime juice 2 tablespoons

Ingredients Serving: 5

Chicken with bones 1/2 kg
Oil 120ml
Ghee 2 tablespoons
Onions big sized 4 thinly sliced
Tomatoes ripe big sized 2 finely chopped
Ginger garlic paste 1 teaspoon
Turmeric powder 1 teaspoon
Bay leaves 3
Cloves 5
Star anise 3
Cinnamon sticks 2
Green cardamom 4
Black cardamom 3
Cumin seeds 1 teaspoon
Black pepper corns 8
Biryani powder 1 teaspoon
Red chilli powder 1 teaspoon
Coriander powder 1/2 teaspoon
Cumin powder 1/2 teaspoon
Salt 1.5 teaspoons
Dried plums 4 chopped
Cilantros chopped a bunch
Mint leaves fistful
Basmati rice 4 cups 70% cooked in 3 cups water with 1/2 teaspoon salt and 1 teaspoon ghee .
Green chillies ( optional )
Orange colour 2 tablespoons
Saffron infused lime juice 2 tablespoons

Instructions

Heat 120 ml oil in a wide pan. Add 2 tablespoons ghee .
Add 4 big onions thinly sliced. Fry them till brown .
Save 1/2 of the fried onions for later steps . Let the remaining fried onions be in the pan .
Add 3 bay leaves , 5 cloves ,
2 cinnamon sticks, 4 green cardamom, 3 black cardamom, 8 black peppercorns, 3 star anise ,
a teaspoon cumin . Add 1/2 kg chicken ,1 teaspoon turmeric powder , 1 teaspoon ginger garlic paste.
Add 1 teaspoon biryani masala powder .
Fry the chicken till it changes colour .
Add 3 finely chopped ripe tomatoes .
Add 1 /2 teaspoon coriander powder , 1/2 teaspoon cumin powder .
Add 1 teaspoon red chilli powder .
Add 1.5 teaspoons salt .Add 4 chopped dried plums .
Add a bunch of freshly chopped cilantros. Add 2 tablespoons yogurt . Cook till chicken is done .
Transfer 1/2 of the chicken gravy to a bowl . Layer the biryani with 70%cooked basmati rice.
4 cups rice cooked in 3 cups water .Layer saved masala, 1 layer cooked rice , a layer masala and
a layer cooked rice . Finally add the remaining masala and fried onions . Add mint leaves .
Pour 2 tablespoons orange colour , 2 tablespoons saffron infused lime juice . Dum cook for 10 mins
Once done , bring the rice from down to up in layers . Gently mix. Sindhi Chicken biryani is ready

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