Sindhi Chicken Biryani

Instructions

1. 1

   Wash the basmati rice and soak for 30 minutes, then drain. In a large bowl, combine the chicken with yogurt, ginger-garlic paste, green chilies, red chili powder, turmeric powder, coriander powder, 1.5 tsp salt, and lemon juice. Mix well and marinate for at least 30 minutes.

2. 2

   Heat 1 cup of oil in a large, heavy-bottomed pot over medium-high heat. Fry the sliced onions until golden brown and crisp (about 12-15 minutes). Remove the fried onions (birista) and drain on a paper towel. In the same oil, fry the potato quarters until golden brown and 80% cooked. Remove and set aside.

3. 3

   Remove excess oil from the pot, leaving about 4 tablespoons. Add the marinated chicken and sear on high heat for 5-7 minutes. Add the chopped tomatoes and cook until they soften and oil separates. Add the fried potatoes and dried plums (aloo bukhara), mix, cover, and cook on low heat for 10-12 minutes until the chicken is 80% cooked.

4. 4

   While the chicken cooks, bring 8-10 cups of water to a boil in a large pot. Add the whole spices (bay leaves, cardamoms, cloves, cinnamon) and 2 tsp of salt. Add the drained rice and cook for 5-7 minutes until 70-80% done. Drain immediately in a colander.

5. 5

   In the pot with the chicken gravy, layer half the parboiled rice. Sprinkle with half the fried onions, mint, and coriander. Add the remaining rice. Garnish with the rest of the fried onions, mint, coriander, saffron-soaked milk, and ghee. Cover with a tight-fitting lid (seal with dough if needed) and cook on the lowest heat for 20-25 minutes ('dum' cooking).

6. 6

   Turn off the heat and let the biryani rest, covered, for at least 10 minutes. Gently fluff the rice from the sides before serving hot with raita or a salad.