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Sindhi Chicken Biryani Recipe

AuthorARY ZAUQ

Yields1 Serving
 Chicken 1 kg
 RIce 1 kg
 Oil 11/2 cup
 Onion 4 medium
 Ginger, Garlic 3 tbsps
 Red chilli 4 tsps
 Turmeric 1 tsp
 Dry Coriander powder 2 tsps
 Garam masala 1/2 tbsp
 Salt to taste
 Cardamom 2-3
 Cardamom 1-2
 Cinnamon 2-3 pieces
 Bay leaves 2-3
 Anardana 1 tsp
 Dried Plums 12-15
 Yellow or Orange food color 1/2 tsp
 Yogurt 250 gm
 Tomatoes 1/2 kg
 Green chilies 3-4 small
 Potatoes 1/4 kg
 Lemon 4
 Mint 1/2 bunch
 Coriander 1/2 bunch
 Nutmeg and mace powder 1/2 tsp
 Fennel seeds 1 tbsp
 Dry Coriander seeds 1 tbsps
 Salt 2 tbsps
1

Add oil in a saucepan.

2

Add onions and fry till light brown and keep aside.

3

Now add chicken in the pan and cook till water evaporates.

4

Then add ginger and garlic in the pan and all spices, cinnamon and cardamoms.

5

Roast the chicken till it tenderizes.

6

Then add potatoes, tomatoes, green chilies, lemon, anardana, yogurt, coriander, mint, dried plums, fried crushed onions in the pan.

7

Simmer on low heat (the curry must have 1 1/2-2 cups gravy).

8

Now take another saucepan, add water to boil rice.

9

Tie the fennel seeds and coriander seeds and make a pouch and add in the boiling water along with 2 tbsps salt.

10

When rice tenderize a little, sieve and in a big saucepan, spread a layer of rice first, then add curry and another layer of rice.

11

In the end, mix food color in a little kewra and add in the rice.

12

Cover and simmer for 5-10 minutes on low heat.

13

Serve hot and delicious biryani with salad and raita.

Category,

Ingredients

 Chicken 1 kg
 RIce 1 kg
 Oil 11/2 cup
 Onion 4 medium
 Ginger, Garlic 3 tbsps
 Red chilli 4 tsps
 Turmeric 1 tsp
 Dry Coriander powder 2 tsps
 Garam masala 1/2 tbsp
 Salt to taste
 Cardamom 2-3
 Cardamom 1-2
 Cinnamon 2-3 pieces
 Bay leaves 2-3
 Anardana 1 tsp
 Dried Plums 12-15
 Yellow or Orange food color 1/2 tsp
 Yogurt 250 gm
 Tomatoes 1/2 kg
 Green chilies 3-4 small
 Potatoes 1/4 kg
 Lemon 4
 Mint 1/2 bunch
 Coriander 1/2 bunch
 Nutmeg and mace powder 1/2 tsp
 Fennel seeds 1 tbsp
 Dry Coriander seeds 1 tbsps
 Salt 2 tbsps

Directions

1

Add oil in a saucepan.

2

Add onions and fry till light brown and keep aside.

3

Now add chicken in the pan and cook till water evaporates.

4

Then add ginger and garlic in the pan and all spices, cinnamon and cardamoms.

5

Roast the chicken till it tenderizes.

6

Then add potatoes, tomatoes, green chilies, lemon, anardana, yogurt, coriander, mint, dried plums, fried crushed onions in the pan.

7

Simmer on low heat (the curry must have 1 1/2-2 cups gravy).

8

Now take another saucepan, add water to boil rice.

9

Tie the fennel seeds and coriander seeds and make a pouch and add in the boiling water along with 2 tbsps salt.

10

When rice tenderize a little, sieve and in a big saucepan, spread a layer of rice first, then add curry and another layer of rice.

11

In the end, mix food color in a little kewra and add in the rice.

12

Cover and simmer for 5-10 minutes on low heat.

13

Serve hot and delicious biryani with salad and raita.

Sindhi Chicken Biryani Recipe