Monday, March 19, 2012

Sindhi Chicken Biryani

Biryani is not something that I grew up with .and that’s because  biryani is Lahore or sindh special recipe. But when I was in college one of my friend brings biryani to our one dish party and I was amazed by the flavor and the look of this rice dish .she made it from Shan biryani masala mix. after I came home I made biryani but with twist add little bet of Shan  masala and more of my own spices.
Sindhi biryani is usually more spicy and very exotic its like marriage of perfect flavors.   
       Sindhi Chicken Biryani
1). 4 cloves
2). 6 whole black pepper
3). 2 tsp cumin seeds both black and white
4). 2 tsp coriander powder
5). 1/2 tsp red chili powder
6). 1 tsp paprika powder
7). Pinch mace
8). Pinch nutmeg
9). 2 stick cinnamon
10). 1 tsp garam masala
11). 2 bay leaves
1tsp whole paper corns
6 dry plum[Aloo bukra]
3 cups basmati rice
Half chicken cuts
1/4-cup canola oil
2 tbsp ginger paste
1 tsp garlic paste
1  cup plain yogurt
1 tomato
2 large onions
1/4-cup cilantro leaves
3 drops yellow food color

Method: First soak the rice for 15 min.  Then marinate the chicken in all the 11 spices, dry plum and yogurt and keep it aside for 1 hour. Fry the thinly sliced onion until golden brown, remove and keep aside. Boil presoaked rice in 10 cups of water; let it cook for 7 minutes. Drain the rice and keep aside. In the non stick sauce pan add 1/4 cup oil and add marinated chicken, half of fried onion, ginger, garlic past and tomato, cook the chicken in it until done. Let it simmer for 15 minutes or until all the liquid evaporate. Then layer the biryani i.e. put rice then chicken then fried onion followed by rice and sprinkle of food color or saffron . Then bake it for 10 minutes at 375°F. Garnish with cilantro leaves.

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