Sindhi Biryani – Muhammad Zubair (Pakistan)
•Basmati rice, soaked 1 1/2 cups
•Chicken, cut into small pieces on the bone 500 grams
•Chicken kheema 1/4 cup
•Salt to taste
•Turmeric powder 1 teaspoon
•Red chilli powder 1 teaspoon
•Garam masala powder 1 teaspoon
•Garlic paste 1 tablespoon
•Ginger paste 1 tablespoon
•Yogurt 1 cup
•Mustard oil 2 tablespoons
•Ghee 4 tablespoons
•Cumin seeds 1 teaspoon
•Cinnamon 1 inch stick
•Black cardamoms 2
•Green cardamoms 5
•Onions, sliced 3 medium
•Potato, cut into ½ inch cubes 1 large
•Green chillies,chopped 4
•Fresh mint leaves, chopped 2 tablespoons
•Saffron (kesar), mixed in 2 tablespoons milk 8-10 strandsMethod
Add salt, turmeric powder, red chilli powder, garam masala powder, garlic paste and ginger paste to the chicken and mix. Add yogurt and mustard oil and mix and leave to marinate.
Heat ghee in a deep non-stick pan. Add cumin seeds, cinnamon, black cardamoms, green cardamoms, cloves and onions and sauté. Add chicken kheema and stir and continue to sauté. Break the kheema lumps with the ladle as you sauté.
Add potato and sauté on high heat for a couple of minutes. Add salt, green chillies and chicken and stir well. Add mint leaves and rice and stir to mix well.
Add three cups of water and mix. When the mixture comes to a boil, reduce heat and add saffron milk. Cover and cook till both the rice and chicken are cooked.