Sindhi Biryani

Ingredients

for making masala

chicken - 1/2 kg

onion - 5

ginger garlic paste - 1 1/2 tbl.sp

bay leaf - 1

tomato - 3 medium size

red plum - 2 big or dry plum

yoghurt - 4 to 5 tbl.sp

turmeric powder - 1/2 tsp

corriander powder - 1 tbl.sp

roasted cumin powder - 1 tsp

garam masala - 1 tsp

red chilli powder and salt as per taste

few corriander and mint leaves

green chillies - 2 to 3

few slices of lemon

saffron soaked in milk

ghee or butter for topping



for making rice

rice - 1/2 kg

bay leaf - 1

whole pepper corn - 15 to 20

cinnamon - 1 inch piece

cloves - 3 to 4

cardamom - 3 to 4

black cardamom - 1

cumin seed - 1 tsp

enough water for cooking

salt - 2 tbl.sp

oil - 1 tsp so that rice do not stick to each other

oil - 1 tsp



potato - 4 to 5 cut into small pieces


Method
Clean and wash chicken and cut into medium size pieces.
Wash and soak rice in water for half an hour.
Thinly slice onions. Cut into cubes potatoes.
Boil potatoes by adding water and then deep fry in oil.
Deep fry onions till golden brown in color. Keep aside.
Coarsely make a puree of tomato and plum

Take chicken in a bowl and add  to it ginger garlic paste, yoghurt, all the powdered masala, mint and corriander leaves, tomato and plum puree, salt, turmeric powder, bay leaf, fried onions ( keep little onions aside for garnishing). Mix it all well and let it marinate for half to one hour.

For making rice boil enough water by adding salt and all the ingredients given. Let it cook till 3/4 done. Drain the water and keep aside.

Heat about 3 to 4 tbl.sp of oil in a pan and add the marinated chicken masala.
Cook till the chicken is half done. Slow the flame and add rice. Spread it evenly.
Garnish it with mint and corriander leaves, fried potatoes, mint and corriander leaves, fried onions, saffron soaked in milk, lemon slices, green chilli and ghee/butter.
Cover it and let it cook till the steam is released and rice is cooked.

Serve hot with salad.