Sindhi Biryani Recipe by Zarnak Sidhwa

Ingredients:

• Soaked rice 1-1/2 cups
• Chicken ½ kg
• Chicken mince 1/4 cup
• Salt to taste
• Turmeric powder 1 tsp
• Red chilli powder 1 tsp
• Garam masala powder 1 tsp
• Garlic paste 1 tbsp
• Ginger paste 1 tbsp
• Yogurt 1 cup
• Oil 2 tbsp
• Ghee 4 tbsp
• Cumin seeds 1 tsp
• Cinnamon 1 inch stick
• Black cardamoms 2
• Green cardamoms 5
• Cloves 6
• Sliced onions 3 medium
• Potato (½ inch cubes) 1 large
• Chopped green chillies 4
• Chopped mint leaves 2 tbsp
• Saffron 8-10 strands
• Milk 2 tbsp

Method:

1. Add salt, turmeric powder, red chilli powder, garam masala powder, garlic paste and ginger paste to the chicken and mix.
2. Add yogurt and oil and mix and leave to marinate.
3. Heat ghee in a pan.
4. Add cumin seeds, cinnamon, black cardamoms, green cardamoms, cloves and onions and sauté.
5. Add chicken qeema and stir and continue to sauté.
6. Break the qeema lumps with the ladle as you sauté.
7. Add potato and sauté.
8. Add salt, green chillies and chicken and stir well.
9. Add mint leaves and rice and stir to mix well.
10. Add water and mix.
11. When the mixture comes to a boil, reduce heat and add saffron milk.
12. Cover and cook till both the rice and chicken are cooked.