Sindhi Biryani

Instructions

1. 1

   Wash the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

2. 2

   In a large pot, bring water to a boil and add salt. Cook the rice until it is 70% done (slightly undercooked). Drain and set aside.

3. 3

   In a separate large pot, heat oil over medium heat. Add the ginger-garlic paste and sauté for a minute until fragrant.

4. 4

   Add the chopped tomatoes and cook until they turn mushy. Add the red chili powder, coriander powder, turmeric powder, cumin powder, and garam masala powder. Mix well.

5. 5

   Add the chicken or meat pieces to the pot and cook until they are browned on all sides.

6. 6

   Add the yogurt and mix well to coat the meat. Cook for 5 minutes.

7. 7

   Add the quartered potatoes and fried onions. Mix everything together.

8. 8

   Pour in enough water to cover the meat and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer until the meat is cooked and tender. This may take around 45 minutes to 1 hour.

9. 9

   Preheat the oven to 180°C (350°F).

10. 10

    In a large baking dish, spread a layer of partially cooked rice evenly at the bottom.

11. 11

    Spoon the cooked meat and potato mixture on top of the rice layer. Sprinkle some chopped coriander and mint leaves over it.

12. 12

    Add another layer of rice over the meat mixture. Repeat this layering until all the rice and meat mixture is used, ending with a layer of rice.

13. 13

    Drizzle the saffron-infused milk over the top layer of rice for a beautiful color and aroma.

14. 14

    Cover the baking dish tightly with aluminum foil and bake for 30-40 minutes, until the rice is fully cooked and flavors are well blended.

15. 15

    Once done, remove the foil, fluff the rice gently with a fork, and garnish with some more fried onions, chopped coriander leaves, and mint leaves.

16. 16

    Serve hot with raita or salad.