A delightful twist on the traditional Sindhi Biryani, this recipe brings a burst of flavors and aromas to your table.
Slice the onions thinly and fry them in oil until golden brown. Reserve a portion for garnishing.
Fry the onions on medium heat to ensure even browning without burning.
Add garlic paste, ginger paste, and chopped tomatoes to the fried onions. Cook until the tomatoes soften.
Stir frequently to prevent sticking and to blend the flavors.
Add the chicken pieces along with yogurt, red chili powder, turmeric powder, cumin seeds, coriander powder, and garam masala. Cook until the chicken is tender.
Cover the pan to retain moisture and cook the chicken evenly.
Boil the potatoes until half-cooked, then add them to the chicken curry along with green chilies. Simmer for a few minutes.
Cut the potatoes into even pieces to ensure uniform cooking.
Boil the basmati rice with salt, bay leaves, cinnamon stick, and black cardamom pods until half done. Drain the water.
Rinse the rice before boiling to remove excess starch for fluffier grains.
Layer the half-cooked rice and chicken curry alternately in a pot. Sprinkle food color, fried onions, and chopped mint and coriander leaves on top.
Press each layer gently to compact the biryani for better flavor infusion.
Cover the pot tightly and cook on low heat until the rice is fully cooked and the flavors meld together.
Use a heavy-bottomed pot to prevent burning and distribute heat evenly.
Gently mix the biryani before serving to combine the layers. Serve hot with raita or salad.
Mix from the sides to avoid breaking the rice grains.
