Spicy Sindhi Biryani with Aaloo (Potato)
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A flavorful and spicy Sindhi-style biryani featuring organically grown chicken and potatoes, known for its rich aroma and vibrant colors.
01:00:00 total
Serves 6
medium
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Ingredients
- Basmati rice - 4 cups (Soak for 30-40 minutes)
- Water - 2 liters (For cooking rice)
- Vinegar (Sirka) - 1 tbsp (Add to rice water)
- Oil - 1 tbsp (Add to rice water)
- Salt - 2 tbsp (Add to rice water)
- Ghee or oil - 1/2 cup (For chicken masala)
- Onion - 1 large (Sliced or chopped)
- Ginger garlic paste - 1 tbsp (Fresh or store-bought)
- Tomatoes - 4 large (Large, chopped)
- Green chilies - 2 (Chopped)
- Chicken - 1 kg (Organically grown, cut into pieces)
- Potatoes - 2 large (Chopped)
- Water - 1/4 cup (For chicken masala)
- Chicken cube - 1 cube (Flavor enhancer)
- Yogurt - 1 cup (Whisked)
- Biryani masala - 1 packet (Packet)
- Red chili powder - 1 tsp (Spice level)
- Turmeric (Halsi) powder - 1/2 tsp (Color and flavor)
- Cumin seeds (Zeera) - 1 tsp (Whole)
- Lemon juice - 1 whole lemon (Freshly squeezed)
- Coriander powder - watch the video to see (To taste)
- Mint leaves - watch the video to see (Fresh, as required)
- Green chilies - watch the video to see (Additional, as required)
- Red and orange food color - watch the video to see (For vibrant biryani color)
Instructions
- Prepare Rice: Soak basmati rice for 30-40 minutes. Boil 2 liters of water with vinegar, oil, and salt. Add soaked rice and cook until 70% done. Drain and set aside.
- Make Chicken Masala: Heat ghee or oil in a pan. Add cumin seeds and sliced onions, sauté until golden brown. Add ginger garlic paste and cook until raw smell disappears.
- Add Tomatoes and Spices: Add chopped tomatoes, green chilies, red chili powder, turmeric powder, biryani masala, coriander powder, and chicken cube. Cook until tomatoes soften and oil separates.
- Cook Chicken and Potatoes: Add chicken pieces and potatoes to the masala. Mix well and cook on medium heat. Add yogurt and water, cover and cook until chicken and potatoes are tender.
- Layer Biryani: In a large pot, layer half the cooked chicken masala, then half the rice. Sprinkle mint leaves, green chilies, lemon juice, and food color. Repeat layers with remaining chicken and rice.
- Dum Cooking: Cover the pot tightly and cook on low heat (dum) for 20-30 minutes to allow flavors to meld.
- Serve: Gently mix the biryani before serving. Serve hot with raita or salad.
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