Pages - Menu

Wednesday, 9 July 2014

Sindhi Biryani



And here we are, at the topic of biryani again :D
i'm clearly obsessed 
This we made for iftar. its only been 11 roza's and we are already fed up of pakorey
so we are trying to add everyday food for iftar as well.

For This Recipe You'll need:
1 kg of chicken
750 grams of Rice
2 large/3 medium Onions
1 tbsp of Ginger Garlic paste
1/2 bunch of Coriander leaves
1/2 bunch of Mint leaves
5-6 Green chilies
8-10 Cloves
1/2 tsp of Black peppercorn
1 Cinnamon stick
2-3 Black cardamom
2-3 Green Cardamom
3 large Tomatoes
Salt to taste
2 tsp of Red Chili powder (adjust accordingly)
1 tsp of Coriander powder
1/2 tsp of Turmeric powder
1 cup of Yogurt
1 Potatoes, peeled and cubed

Fry Onions till light golden. Take out and keep aside.

Make a coarse paste of mint, coriander and green chilies. Keep aside.

Heat oil, add Ginger Garlic paste. When fragrant, add cloves, peppercorns, black and green cardamom, cinnamon. Cook for a minute.

Than add coriander,mint and green chili paste.

....

Add chicken. When it changes color...

...add red chili powder, salt, turmeric, coriander powder and 2 out of 3 tomatoes. (keep 1 tomato aside)

Cook for 5 minutes, than add in potatoes. Add a little water and cook till the potatoes and chicken are done.

Cut the remaining 1 tomato in slices, fry with a little bit of oil. 1 minute per side. take out and keep aside.

When the chicken and potatoes are done, add the browned onion...

...and yogurt. Cook on high flame for about 4-5 minutes.

Turn off them flame, and add sliced tomatoes and sliced lemons.

Layer the korma with Boiled rice. Add mint leaves, saffron milk (i did add zarda color) and onion tarqa on top.
Cover and put on dam for 15-20 minutes.

Serve with raita and Salad.





1 comment:

  1. Lovely recipe, cant wait to make this!

    ReplyDelete