[dropcap]B[/dropcap]iryani is a continental dish that is available in every region of Asia according to their own taste. Biryani is classified as a Persian dish because of its name that is driven by Persian word “Birian” means “fried” or “roasted“. There are different types of biryani like kacchi biryani, tehri, chicken biryani, mutton biryani, egg biryani, shrimp biryani, daal biryani and fish biryani. All these type of biryanies have different recipes in every region and named according to place like Sindhi biryani, Hyderabadi biryani, Bombay biryani etc.
Sindhi foods are full of Spices and have a little sour touch of lemon and yogurt. Additional ingredients for Sindhi biryani are yogurt and Potato, that make it different from all other kind of biryani.
Chicken – 1 1/2 kg
Basmati rice (soaked in water for atleast 1/2 an hour) – 1 1/2
Potato (cut into chunks) – 1/2 kg
Onions (sliced) – 3 medium
Lemon (sliced)- 2 large
Yogurt – 750 gm
Garlic paste (Lehsan) – 2 tsp
Ginger (Adrak) – 2 tsp
Peeled Tomato (fine sliced) – 1/2 kg
Mint leaves – 1/4 bunch
Prunes (Aaloobukharay) – 10 -15
Red chili powder – 2 tsp
Turmeric powder – 2 tsp
Crushed Red Chili – 2 tsp
Bay leaves medium – 2-3
Cardamoms (Chhoti Ilaichi) – 3
Cloves (Laung) – 8-10
Black pepper (Kali Mirch) – 7-10
Cumin seeds (Zeera) – 2 tsp
Cinnamon sticks medium (Darchini) – 2
Saffron/ yellow color – 2 pinch
Salt – according to taste
Oil – 1 1/2 cup (according to needs)
P.S: Garam masala powder can be used if people don’t like whole Garam masala in meal.
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