Chicken Sindhi Biryani

Introduction

Sindhi biryani is a popular dish in the Sindh region of Pakistan. It is made with basmati rice, chicken, and a variety of spices. The rice is cooked in a pot with the chicken and spices, and the dish is typically served with raita or chutney.

Sindhi biryani is a flavorful and delicious dish that is perfect for a special occasion. It is also a good source of protein and carbohydrates. Here are some of the health benefits of Sindhi biryani:

• Protein: Chicken is a good source of protein, which is essential for building and repairing muscle tissue.
• Carbohydrates: Rice is a good source of carbohydrates, which provide energy for the body.
• Spices: The spices used in Sindhi biryani have antioxidant and anti-inflammatory properties.

If you are looking for a delicious and nutritious meal, then Sindhi biryani is a great option.

Nutritional value of 100 grams of serving:

• Calories: 190
• Fat: 7 grams
• Saturated fat: 1 gram
• Cholesterol: 55 milligrams
• Sodium: 400 milligrams
• Carbohydrates: 25 grams
• Fiber: 1 gram
• Sugar: 2 grams
• Protein: 6 grams

Cooking time:

• This recipe takes about 45 minutes to cook.

Tips and tricks:

• To make the biryani more flavorful, you can marinate the chicken in the yogurt and spices for a few hours before cooking.
• If you don’t have garam masala powder, you can substitute a mixture of 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, and 1/4 teaspoon ground cinnamon.
• To make the biryani spicier, add more red chili powder or chili flakes.
• To make the biryani milder, add less red chili powder or omit it altogether.

Ingredients:

• 750 grams of Basmati rice, boiled(Soak the Basmati Rice for 30 minutes and boil with salt according to taste, and Sabit Gram Masala (Whole Spices).
• 8–10 cloves
• 5–7 green cardamoms
• 2 sticks cinnamon
• 3-bay leaves
• 1-star anise
• 8–10 black pepper
• 1 Kg chicken biryani cut /mutton/beef
• 200 ml oil
• 500 grams onion, chopped
• 250 grams of tomatoes, cut into pieces
• 250 grams of potatoes, cubed
• 1 lemon sliced
• 10 cloves garlic, paste
• 2 teaspoon ginger, paste
• 1 teaspoon turmeric powder
• 3 teaspoons coriander powder
• 2 teaspoons of cumin powder
• 2 teaspoons red chili powder
• 8–10 aloo bukharay (Dry Plums)
• 2–3 pinches of orange food colour
• 3 teaspoons kewra water
• 2 teaspoons garam masala powder
• Salt to taste
• 250 grams yogurt
• water as required
• 5–7 green chilies
• 1/2 cup chopped coriander leaves
• 1/2 cup chopped mint leaves

Instructions:

1. Heat the oil in a large pot over medium heat. Add the onion and cook until golden brown. Take out 6–7 tablespoons of fried onions for garnishing.
2. Add the chicken and cook until browned about 5 minutes.
3. Add the garlic, ginger, and tomatoes and cook for 3–5 minutes more.
4. Add the turmeric powder, coriander powder, cumin powder, red chili powder, yogurt, green chilies, lemon slices potato cubes, salt (according to taste)and garam masala powder and cook(Bhunain) for 5–10 minutes, stirring constantly or until the oil separates from the masala.
5. Add the water and Aloo Bukhara (Dry plums) and bring to a boil.
6. Reduce heat to low, cover, and simmer for 15 minutes, or until the chicken is cooked through.
7. Add the coriander and mint leaves and stir to combine.
8. Add the boiled rice over the biryani masala, now add fried onions and the mixture of Kewra Water and Orange Food Colour and 4–5 tablespoons of oil or ghee over rice or as required.
9. Cover and cook for 10–15 minutes, or until the rice is cooked through and the biryani is heated through.
10. Serve hot with raita or chutney.