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Sindhi Chicken Biryani

Overview
Sindhi Chicken Biryani

This traditional biryani originates from the Sindh region of Pakistan. It is generally spicier than regular biryani.

Preparation Time 20 minutes
Cooking Time 40 minutes
Serves 6-8
Ingredients
  • Chicken 1 kg
  • Aeroplane Basmati Rice 2 ½ cup
  • Plum 5 - 6
  • Red chilli powder 1 ½ tbsp
  • Turmeric powder 1 tsp
  • Garam masala 1 tsp
  • Coriander powder 2 tbsp
  • Ginger garlic paste 1 ½ tbsp
  • Tomato 4
  • Potato 4
  • Green chilli 6
  • Mint 1 bunch
  • Lemon 4
  • Yogurt 1 ½ cup
  • Onion 4 (sliced)
  • Milk 1 cup
  • Food colour 1 pinch
  • Oil 1 ½ cup
Procedure
  • Put oil in a pan and pre heat oil and cook onion in it till it become golden brown.
  • Take it out on absorbent sheet.
  • Now put chicken, salt and ginger garlic paste and cook it till water dries.
  • Blend brown onion, turmeric powder, coriander powder, garam masala, chili powder and yogurt together
  • Add the mixture in chicken along with plum and stir fry.
  • Cook it for 5 minutes and add ½ cup of water.
  • Boil Aeroplane Basmati Rice by adding salt, little mint leaves and green chili, drain when it’s partially cooked.
  • Fry tomato and potato, put lemon juice, mint and green chilli in chicken and mix it well.
  • Layer half of rice and spread chicken batter on top of it, then put remaining rice.
  • Now add mint and green chilli and add food color dissolved in milk, pour on top, cover the lid and simmer.
  • Serve Hot