Biryani is the favourite of millions in the Indian subcontinent. Biryani - adapted from the persian word Birya - to make pure- in any form is delicious and is loved and cherished in all its varities in India and Pakistan more so the Classic Sindhi Biryani which is a rage there. The origins for this recipe comes from the Sindh province in Pakistan and is known to be very spicy and flavourful, with loads of masalas. A version with tons of Prunes added to rice makes it more rich and decadant. #WorldCricEAT #CWC19SINDHI BIRYANIIngredients1 kilogram chicken on the bone, curry cut2 cups basmati rice, soaked and ¾ cooked3 large potatoes, peeled and cut into 1 inch pieces2 tbsps biryani masala + for sprinkling½ cup fried onions + for garnish½ cup ghee + for drizzling3 large onions, sliced2 tbsps ginger-garlic paste3-4 green chillies, slit½ tsp turmeric powder3 tsps red chilli powder1 cup yogurtSalt to taste3 medium tomatoes, cut into wedges14-15 prunesA few mint leaves + for garnish2 tbsps freshly chopped coriander leaves¾ tsp green cardamom powderA large pinch of saffron, soaked1 tbsp rose waterMint sprigs for garnishRaita to serveMethod1. Heat ghee in a deep pan, add onion and sauté till golden brown. Add ginger-garlic paste and mix well. Cook for 1-2 minutes.2. Add green chillies and mix. Add potatoes, mix and chicken, sauté on high heat for 3-4 minutes.3. Add ginger-garlic paste and mix well. Cook for 1-2 minutes. Add green chillies and mix.4. Add potatoes and sauté well. Add chicken and mix on high heat for 3-4 minutes.5. Add turmeric powder, red chilli powder, 1½ tbsps biryani masala and mix well. Sauté for 1-2 minutes.6. Add yogurt and mix well. Cook for 1-2 minutes. Add salt, mix well. Cover and cook for 10-15 minutes.7. Add ¼ cup fried onions, tomatoes and prunes. Add mint leaves, chopped coriander and add remaining biryani masala, add green cardamom powder and mix till well combined.8. Spread the rice, drizzle a little ghee and saffron. Sprinkle biryani masala, mint leaves and sprinkle remaining fried onions. 9. Drizzle rose water, cover and place a tawa on the heat. Place the deep pan over it and cook on dum for 20-25 minutes.10. Gently mix, and take it off the heat. Transfer on a serving plate, garnish with fried onions, and mint leaves and sprigs. Serve hot with raita.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor #WorldCup2019 #WorldCricEAT
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