Sindhi Chicken Biryani

1. 1
   prep · ~30 min

   Soak the rice and prepare the biryani ingredients.

   1.Rinse the basmati rice until the water runs mostly clear, then soak it in fresh water for 30 minutes.

   2.Slice the onions, chop the tomatoes, slit the green chilies, and chop the coriander leaves.

   3.Peel the potatoes and cut them in halves.

   4.Drain the soaked rice just before cooking.

   TIPSoaking helps the rice cook evenly and stay long and separate.
2. 2
   fry · ~15 min

   Fry the onions and potatoes.

   1.Heat the oil in a heavy pan over medium heat.

   2.Add the sliced onions and fry until deep golden and crisp, 8 to 10 minutes.

   3.Lift out about two thirds of the onions and keep them aside for layering and garnish.

   4.Add the potatoes to the same pan and fry until lightly golden on the edges, 4 to 5 minutes.

   TIPKeep the heat at medium so the onions brown evenly without turning bitter.
3. 3
   saute · ~13 min

   Cook the chicken masala.

   1.Add the ghee, cumin seeds, and half of the whole spices to the pan and cook for 30 seconds.

   2.Add the ginger-garlic paste and sauté until the raw smell disappears, about 1 minute.

   3.Add the chopped tomatoes, green chilies, turmeric powder, red chili powder, coriander powder, garam masala, and 0.25 tsp salt.

   4.Cook until the tomatoes soften and the masala looks thick and glossy, 5 to 6 minutes.

   5.Add the chicken and fried potatoes, then mix well to coat in the masala.
4. 4
   simmer · ~20 min

   Simmer the chicken until nearly done.

   Stir in the yogurt, lemon juice, half of the mint, and half of the coriander leaves. Add 0.5 cup water, cover, and cook on low to medium heat until the chicken is nearly cooked and the gravy is thick, 18 to 20 minutes.

   TIPThe masala should stay moist but not watery, or the biryani can turn mushy.
5. 5
   boil · ~8 min

   Parboil the rice.

   1.Bring 6 cups water to a boil in a large pot.

   2.Add the remaining bay leaf, cardamom, cloves, cinnamon, black peppercorns, and 0.5 tsp salt.

   3.Add the drained rice and cook until it is about 70 percent done, 5 to 6 minutes.

   4.Drain the rice immediately.

   TIPThe grain should break with a firm center. Overcooked rice will lose its shape on dum.
6. 6
   assemble · ~4 min

   Layer the biryani.

   1.Spread the chicken masala evenly in the heavy pan.

   2.Top with the parboiled rice in an even layer.

   3.Scatter the reserved fried onions, remaining mint, and remaining coriander leaves over the rice.

   4.Cover tightly with a lid.
7. 7
   simmer · ~15 min

   Cook the biryani on dum.

   Place the covered pan on very low heat and cook for 15 minutes so the rice finishes cooking and the layers absorb each other's flavor.

   TIPIf your pan is thin, place it over a flat tawa to keep the bottom from scorching.
8. 8
   rest · ~10 min

   Rest the biryani before opening.

   Turn off the heat and let the biryani rest, covered, for 10 minutes. This helps the grains settle and makes serving easier.

9. 9
   serve

   Fluff gently and serve hot.

Cuisines we love