Introduction:
Sindhi Biryani is a fragrant and flavorful dish that originates from the Sindh province of Pakistan. This beloved recipe combines tender chicken pieces marinated in a rich blend of yogurt and spices, layered with aromatic basmati rice infused with whole spices, and garnished with a delightful array of nuts, raisins, and fresh herbs. Sindhi Biryani is a celebration of flavors and textures, making it a favorite choice for festive occasions and family gatherings.
Ingredients:
step by step recipe
To prepare Sindhi Biryani, start by marinating 500g of chicken pieces in a mixture of 1 cup plain yogurt, 2 tbsp ginger-garlic paste, 1 tsp chili powder, 1 tsp turmeric powder, 1 tsp ground coriander, and salt to taste. Let the chicken marinate in the fridge for at least 2 hours. Meanwhile, soak 2 cups of basmati rice for 30 minutes, then cook the rice with 4 cups of water and whole spices including 1 cinnamon stick, 4 green cardamom pods, 4 cloves, and 1 bay leaf until 70% done. Drain the rice and set it aside. In a large pot, heat 1/4 cup ghee or vegetable oil and sauté 2 thinly sliced onions until golden brown. Add the marinated chicken, 3 chopped tomatoes, and 2 slit green chilies to the pot, cooking until the chicken is browned and the tomatoes are soft. Layer half of the partially cooked rice over the chicken mixture, then sprinkle half of the 1/2 cup each of chopped fresh cilantro and mint leaves. Add 1/4 cup each of fried onions, raisins, and cashew nuts as a layer. Add the remaining rice on top, then garnish with the remaining chopped cilantro and mint leaves. Cover the pot and cook over low heat for 20-25 minutes until the chicken is cooked through and the rice is fully done. Once cooked, serve the Sindhi Biryani hot, garnished with chopped fresh coriander leaves. Enjoy the delightful flavors of this aromatic dish!
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