Sindhi Biryani

For Rice

• Basmati Rice : 3.5 Cups
• Water : 6 Cups
• Refined oil : 2 Tbsp
• Tomato : 1 Sliced
• Green Chilli : 2 Nos
• Salt

For Masala

• Chicken : 1 Kg
• Onion : 2 Chopped
• Ginger Garlic Chopped : 1 Tbspn each
• Green Chilli : 6 Crushed or chopped
• Cumin seeds : 1 Tsp
• Bay Leaves : 3
• Turmeric Powder : 1/2 Tsp
• Cumin Powder : 1 Tsp
• Red Chilli powder : 1 Tsp
• Coriander powder : 1 Tsp
• Garam masala : 1 Tsp
• Salt for Masala
• Puree of 1 Tomato
• water : 1/4 cup
• Cardamom Powder : 1/2 Tsp
• Tomato : 1 whole cut into chunks
• Coriander Leaves : Plenty
• Mint leaves : Handful
• Lime Juice : 1/2 lime
• Red and yellow food colour mixed in little water ( Optional)
• Refined oil : 2 Tbspn

Method

Prepare Rice

1. Heat Oil and add the tomato and green chilli and add the washed rice.
2. Add water and salt and cook rice until all water is dried

Prepare Masala

1. Heat oil, saute onions and add ginger garlic and saute further
2. Add the cleaned chicken and mix for 2 mins
3. Add the cumin seeds and bay leaf and further mix for a minute
4. Now add all the powders except the cardamom powder
5. Mix well and add tomato puree and cook for few minutes
6. Now add the water and salt and cook the chicken completely. While chicken is half cooked add the cardamom powder
7. Once chicken is completely cooked add the one tomato cut into chunks and the mint and coriander leaves, followed with mine juice.
8. Mix well for a minute and spread the chicken masala completely at the bottom of the pot.
9. Spread the entire cooked rice on top of it and completely reduce flame and keep for 5 mins on Dum. 
10. Add food colour on top of the spread rice, if preferred.
11. Mix well and serve

Biryani Time!!

Shabana