Sindhi Chicken Biryani- A Pakistani & Sindhi Cuisine
- luvlittlehearts
- May 19, 2016
- 2 min read
Ingredients :
Chicken - 1 kg (cut into medium pieces)
Rice - 750 gms
Onions - 5 large (coarsely grounded)
Ginger Paste - 11/2 tbsp
Garlic Paste - 1 1/2 tbsp
Turmeric powder - 1 tsp
Whole Spices - 2 cloves
Cardamom - 2
Shah jeera - 1/2 tsp
Bay leaves - 3
Cinnamon sticks - 2
Nutmeg- 1/2 tsp crushed
Zaika Sindhi Biryani Masala - 4 tbsp (Red chilli powder, Dhania powder, Garam masala powder , dried plums)
Green chillies - 5
Thick curd - 3/4 cup (if sour then take only 1/2 cup)
Salt - as needed
Oil - 1/2 cup
Ghee - 2 tbsp
Lemon juice - 2 tbsp
Fresh mint - 4 tbsp (finely chopped)
Fresh coriander - 4 tbsp (finely chopped)
Fried onions - 1/2 cup
Fried Cashew Nuts - 7 to 8
Method : Wash, drain and soak rice in fresh water for 30 mins. Wash chicken , drain water and keep aside. Heat a large wok, add bay leaf and the whole spices. As soon as the spices splutter, add ginger and garlic paste and fry till golden. Now add coarsely grounded onions and fry nicely till the raw smell goes off and the onion become golden in color. Add chicken pieces and curd. Mix all together very nicely such that the curd and the onion masala gets properly coated on chicken. You may see the curd leaving water from sides. Close the lid and let the chicken cook for 10 -15 mins. You can also add slitted green chillies and some mint now. Add Turmeric powder , salt and Zaika Sndhi Biryani Masala and mix all together such that the masala gets incorporated well. Adjust oil if needed. Fry well for another 10 - 15 mins till the masala gets thick and oil starts leaving from sides. Keep regulating the flames to avoid the masala sticking to the bottom. Meanwhile, separately par-boil rice till 3/4 done with little lemon juice, salt and 1 tsp oil (to avoid rice getting sticky). Strain well and spread them on a large tray to get perfect separate grains.
Assembling and Dum : In a wide pan, spread 2 tbsp of curd on the base (this helps to avoid masala sticking at the bottom while giving dum). Layer the cooked chicken first at the bottom. Sprinkle little mint and chopped coriander. Now layer the par boiled rice over the chicken. Spread evenly and add ghee over it. Garnish with remaining chopped coriander and mint, fried cashew nuts, fried onion. Sprinkle some lemon juice all over (optional). Cover the pan with Aluminium foil, seal the sides and close the lid (you can also seal the lid with dough). Place an iron tawa on the gas and heat it. Now place the sealed handi on it and simmer the gas. Let the biryani cook on dum for 15 -20 mins. Serve hot with thick minty raita and salad.
Happy Cooking!
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