Sindhi biryani is one of the most famous Indian dishes. It is famous for its unique taste and flavour. It consists of basmati rice, chicken, fried onions, yogurt, tomatoes, a variety of spices, coriander and mint leaves. The dish is prepared in the form of layers and often served with raita.


Ingredients required:


-1 kg basmati rice


-1 kg chicken (cut into medium pieces)


-2 large onions (sliced)


-3 tomatoes (diced)


-1 cup yogurt


-Ginger garlic paste (1 tablespoon)


-Salt to taste


-Red chilli powder (2 tablespoons)


-Turmeric powder (1/2 tablespoon)


-Whole spices (4 green cardamoms, 3 cloves, 3 black cardamoms, 4 bay leaves and 1 cinnamon stick)




Ingredients:


500g meat of choice, cut into cubes


250g of rice (basmati or other long-grain rice)


3 medium-sized onions, sliced thinly


2 tomatoes, chopped into small pieces


1 tablespoon garlic paste


1 tablespoon ginger paste


1 teaspoon turmeric powder


1 teaspoon red chilli powder


1 teaspoon salt (or to taste)


1/4 cup coriander leaves, chopped fine


6 tablespoons oil or ghee for frying the onions and cooking the meat.


Method:


Heat oil in a pan. Fry the onions till golden brown. Remove and set aside. In the same oil, fry the garlic and ginger pastes




  until they become light brown. Add tomatoes and fry till they soften. Add all the powdered spices, salt and chopped coriander leaves. Fry for a few minutes until fragrant. Add the meat and mix well. Cover with a lid and cook on low heat until meat is done. Remove from heat and set aside. Wash the rice until water runs clear of starch. Drain well then soak in water for 30 minutes before cooking it as you would for any other rice dish (boil together with enough water to cover). When cooked remove from heat, drain extra