Sindhi Biryani Masala

​​

Sindhi Chicken Biryani

Ingredients 

§  150 gms oil 

§  Whole garam masala (2 cloves, 2 cardamoms and 2 cinnamon sticks)

§  5 large onions (sliced)

§  2 tbsp ginger-garlic paste

§  1 kg chicken (cut into 8-10 pcs)

§  4 - 5 tomatoes (ground to coarse paste)

§  5 green chillies (ground along with the tomatoes)

§  1 tsp turmeric powder

§  4 tbsp Zaiqa Sindhi Biryani Masala

§  Salt to taste

§  750 gms Basmati or long grain Sela rice (soaked for 30 minutes)

§  Optional - 6 boiled eggs & 3-4 parboiled and fried potatoes (these
are traditional accompaniments used in the original version)

Preparation

• Heat oil, add the whole
  garam masala, fry onions till golden brown (approx. 7 mins), add 2 tbsp ginger-garlic
  paste and sauté well.
• Add chicken pieces,
  turmeric powder sauté for 10 mins on medium flame.      Add the coarsely ground tomatoes and green chillies paste; fry
  for about 5  mins.
• Add Zaiqa Sindhi Biryani Masala and salt to taste. Sauté for 3-4 mins and add      enough water for the chicken to cook. (Please note that chicken and the tomato paste will already have moisture, so add less water.)
• Separately par-boil rice till ¾ done, strain well and keep aside.
• In a thick-bottomed vessel, layer
  the half-cooked rice, boiled eggs and fried potatoes over the chicken gravy.
• Close and simmer (dum) for 10
  mins.

Parboiling Rice

Heat enough water to boil rice,
add rice only after water is hot. Add the garam masala (1 clove, 1 cardamom, 1 inch cinnamon stick, ½ tsp shah zeera) and cook till ¾ done. Drain immediately.

​