Sindhi chicken biryani

Name: Sindhi chicken biryani
Total time: 2700 s
Yield: 5 servings
Cuisine: Pakistani
Ingredients: 1 kg Chicken; 750 gms Rice Boiled; 5 Onions - large (coarsely grounded); 11/2 tbsp Ginger Paste; 1 1/2 tbsp Garlic Paste; 2 cloves Whole Spices -; 2 Cinnamon sticks; 2 Lemon; 4 tbsps Masala Zaika Sindhi Biryani; 5 Green chillies; as needed Salt -; 1/2 cup Oil; 2 tbsp Ghee Desi; 2 tbsp Lemon juice; 4 tbsp mint Fresh - (finely chopped); 4 tbsps coriander Fresh - (finely chopped); 1 tsp water Kewra - (optional)

Anamta Azeem @anamta4004

Sindhi biryaniis a special meat and rice biryani dish originating from the Sindh province of Pakistan. Owing to its popularity, it forms one of the most consumed dishes of Pakistani cuisine and Sindhi cuisine. It can be cooked using either Mutton, Chicken or Shrimps. Tomatoes and potatoes are also added in authentic recipes.
#cpl
#zafran

Anamta Azeem @anamta4004

Saved

Ingredients

45 mins

5 servings

1 kgChicken
750 gmsRice Boiled
5Onions - large (coarsely grounded)
11/2 tbspGinger Paste
1 1/2 tbspGarlic Paste
2 clovesWhole Spices -
2Cinnamon sticks
2Lemon
4 tbspsMasala Zaika Sindhi Biryani
5Green chillies
as neededSalt -
1/2 cupOil
2 tbspGhee Desi
2 tbspLemon juice
4 tbspmint Fresh - (finely chopped)
4 tbspscoriander Fresh - (finely chopped)
1 tspwater Kewra - (optional)

Saved

Steps

45 mins

1

Heat oil in a pan then add onions and fry until golden. Now add ginger garlic paste and chicken, then cook for 5 minutes.
2

Add Sindhi Biryani Masala and tomatoes while stirring a spoon on a medium flame.
3

Now add plums and lemon juice, and mix well. After this, add 1 glass of water, then leave it to cook.
4

When the water has dried, the qorma is ready.
5

Assembling and Dum :
In a Handi layer the cooked chicken first at the bottom. Sprinkle little mint and chopped coriander.
6

Now layer the par boiled rice over the chicken. Spread evenly and add ghee over it. Sprinkle some lemon juice and kewda water all over with food color. Finally, keep the pot to dum for 15 minutes.
7

Serve hot with thick minty raita and salad :-