I really don’t remember how many times exactly cooked BIRYANI at home. I think same story you all also have because every time I fall in love with BIRYANI again and again. I tried different recipes but every time I feel like to cook something new. And for that reason I searched the web and fond some nice different BIRYANI recipe. And with my cooking funda I prepared some BIRYANI but the specialty of the BIRYANI is there is no BIRYANI MASALA. A very simple way of cooking but the result will make you to cook this one again.
I know you all gonna love this recipe, the SINDHI CHICKEN BIRYANI. Perfect with any side dish but this one is very lite so no need to think about the stomach. Friends let concentrate on cooking and the aroma.
Preparation time: 10 mints.
Cooking time: 40 mints.
Ingredients:
1.Chicken: 500 gm.
2.Basmati Rice: 1 cup.
3.One large sliced onion.
4.One table spoon ginger and garlic paste.
5.One medium chopped tomatoes.
6.Two chopped green chili.
7.Clove:5, Green Cardamom:5, Black Cardamom: 1, One small cinnamon stick, Few black pepper, Few cumin seeds. One tea spoon fennel seeds, one tea spoon coriander seeds.
8.Half tea spoon red chili powder, 7 to 8 Anardana (if you don’t have anardana then add aamchur powder).
9.One table spoon curd.
10.Chpped Coriander leaves and mint leaves: a hands full.
11.Sunflower oil for cooking.
12.Salt and sugar as per taste.
13.Half tea spoon saffron stands soaked in half cup of warm milk.
14.One tea spoon ghee.
Process:
Wash and soak the rice in water for 20 mints. Now make a pouch with fennel seeds and coriander seeds (use a cotton cloth). Now put the rice in a pot with water salt and the pouch and cook till it 90% done. Then drain the extra water and keep it a side.
Half boil the potatoes with some salt, and fry them till they turn brownish.
Now take one big pan and add the sliced onions, fry till the onions are golden brown now add anandana, cumin seeds, green cardamom black cardamom, clove, cinnamon stick and black pepper.
Now add the chopped tomatoes, ginger garlic paste and cook till the tomatoes are tender nicely.
Now add the chicken pieces, some salt, sugar and the curd and cook in medium heat with a lid for 10 mints.
Now remove the lid and add some warm water and the potato pieces and cook for another 5 to 10 mint (leave some gravy don’t dry it completely).
Now remove the lid and add the chopped coriander leaves, mint leaves and the chopped green chilies and cook for few more mints, your chicken preparation is ready.
Now take one wide pan and grease the bottom with some ghee and place the rice and chicken preparations in layers. On top sprinkle the saffron milk, some fried onions, and few chopped coriander and mint leaves and cook it in low flame for 8 to 10 mints with a tight lid.
