How to make Sindhi Biryani - SK Khazana -
A rich and spicy version of biryani – full of flavor and taste
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken (चिकन), Basmati rice (बासमती चावल)
Cuisine : Pakistani
Course : Rice
For more recipes related to Sindhi Biryani - SK Khazana checkout Yakhni Pulao, Chicken Pulao, Chicken Fried Rice, Chicken Pulao . You can also find more Rice recipes like Andhra Style Curd Rice Tricolored Biryani Brown Rice Risotto Fried Rice
Sindhi Biryani - SK Khazana Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 31-40 minutes
Cook time : 1-1.30 hour
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Sindhi Biryani - SK Khazana Recipe
Chicken curry cut on the bone 1 kilogram
Basmati rice soaked and ¾ cooked 2 cups
Biryani masala 2 tablespoons + for sprinkling
Ghee 1/2 cup + for drizzling
Fried onions 1/2 cup + for garnish
Onions sliced 3 large
Ginger-garlic paste 2 tablespoons
Green chillies slit 3-4
Potatoes peeled and cut into 1 inch pieces 3 large
Turmeric powder 1/2 teaspoon
Red chilli powder 3 teaspoons
Yogurt 1 cup
Salt to taste
Tomatoes cut into wedges 3 medium
Prunes 14-15
Fresh mint leaves a few + for garnish
Fresh coriander leaves 2 tablespoons
Green cardamom powder 3/4 teaspoon
saffron strands soaked in 4 tbsps warm milk
Fresh mint sprigs for garnish
Raita to serve
Method
Step 1
Heat ghee in a deep pan, add onions and sauté till golden brown. Add ginger-garlic paste, mix well and saute for 1-2 minutes or till the raw smell disappears.
Step 2
Add green chillies and mix. Add potatoes, mix and chicken, sauté on high heat for 3-4 minutes.
Step 3
Add ginger-garlic paste and mix well. Cook for 1-2 minutes. Add green chillies and mix.
Step 4
Add potatoes, mix well and sauté for 2-3 minutes. Add chicken, mix and saute on high heat for 3-4 minutes.
Step 5
Add turmeric powder, red chilli powder and 1½ tbsps biryani masala, mix well and sauté for 1-2 minutes.
Step 6
Add yogurt, mix well and cook for 1-2 minutes. Add salt, mix well. Cover and cook for 10-15 minutes.
Step 7
Add ¼ cup fried onions, tomatoes, prunes, mint leaves, coriander leaves and ½ tsp green cardamom powder and mix till well combined.
Step 8
Spread the rice over the chicken, drizzle ghee generously and drizzle saffron milk. Sprinkle green cardamom powder, mint leaves and remaining fried onions. Cover, place a weight over the lid and cook on dum for 20-25 minutes.
Step 9
Remove the weight and the lid, mix gently, and take the pan off the heat. Transfer onto a serving plate, garnish with fried onions and mint leaves and serve hot with a raita of your choice.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
