- Oil 1 cup
- 1 whole Chicken 16 pcs, skinless / 500 gms Mutton
- 3 glass basmati rice (soaked in water for 15 minutes)
- 4 tomatoes chopped
- ¼ cup vinegar
- 2 cups unsweetened yogurt
- 6 small potatoes (peeled and cut into half)
- 6 medium sized onions (sliced)
- 1 tbspn ginger paste
- 1 tbspn garlic paste
- 8 dried plums (available at South Asian grocery stores)
- 1 onion sliced (fried)
- 4 tbspns mint leaves (chopped)
- 2 lemon sliced
- 2 green chillies (Sliced)
FOR GARAM MASALA
- 2 big cardamoms
- 2 small cardamoms
- 4 cloves
- 1 tspn cumin seeds
- 4 black peppercorns
FOR SPICE MASALA
- Salt to taste
- 2 tbspns red chilli powder
- 2 tbspns dhaniya powder (coriander powder)
- 1 tbspn cumin powder
- 1 tspn meat tenderizer
- 1 tbspn turmeric
- 1 tspn fennel seeds
- 2 dried chillies
- Few drops of kewra flavor
- (Grind them together in spice blender)
-In a deep mixing bowl, mix yogurt and blended spices. Add dried plums, vinegar and meat. Marinade for around 90 minutes.
-Heat oil and fry whole garam masala and ginger garlic paste for 2 minutes. Add onion and fry until they are golden brown.
-Now add marinated chicken and fry for around 10 minutes.
-Add tomatoes and potatoes. Cook until the potatoes are tender and tomatoes are mixed with the masala.
-Remove from heat.
-Boil rice according to biryani method and make layers of meat masala and boiled rice.
-Top it with garnish material and cook covered on low heat for 5 minutes.
-Mix and serve hot with raita and salad.
Tasty Sindhi Biryani is ready to serve.