Farah's Cooking Diary


Sindhi Biryani


2 Kg Chicken

300 grams of brown onion 

500 grams of tomatoes 

400 grams of fried potatoes ( cube )

300 gram yogurt

1 Lemon 

2 tbsp Ginger Garlic paste

one bunch mint leaves (Podina) 

                                                    one bunch coriander leaves (Dhaniya) 

                                                      15 pieces green chili 

                               Dry Spices: 

                                           2 tbsp garam masala powder

                                          1 tsp turmeric powder

                                         1 tbsp salt

                                                  Nutmeg and mace powder ( jaifhal javitri powder )

                                           2 tbsp coriander powder

                                        1 tbsp chili powder

                                        16 prunes (Aaloobukharay)

                             For Rice:

                                         1.5 ( one point five ) kg Rice 

                                       1 tbsp salt 

                                        2 bay leaves ( Tez Patta )

                                        1 tsp cumin  seeds ( zeera )

                                         1 tsp black pepper ( kali mirch )

                                         3 cinnamon sticks ( Dalchini )

                                       6 green cardamoms ( chhoti ilaichhi )

                                      6 cloves ( laung )


Slice the onion and fry it in oil until it is light brown. Take out and keep aside

Add Ginger garlic paste after some minutes 

Add tomatoes, fry this until the tomatoes are tender 

Then Add prunes (Aaloobukharay),  turmeric powder,  chili powder,  coriander powder, Salt, and quarter cup water and let it cook until gravy is ready 

                                                     when its ready, shift the gravy in other bowl 

                                              In the new or same pan, add 2 tbsp of oil and add chicken

then add yogurt and brown onion, cover the lid and let chicken cook for 10 minutes

Then Add fried potatoes, gravy, green chilies, half the bunch of coriander and mint leaves and 6 lemons pieces 

Mix it well, then cover the lid and let 75% cooked chicken and potatoes, cook completely

For Rice :

Boil the rice with salt, bay leaves, cumin seeds, black pepper, cinnamon sticks, green cardamoms, cloves and drain the water off when the rice is half done. 

Setting : 

Layer the curry with the rice in a pot in one on one layers

Make sure after first layer add nutmeg and mace powder, garam masala powder, left lemons, coriander and mint leaves and then again rice.

Sprinkle the food color

Close the lid tightly making sure no steam passes out of the pot and cook on high heat for 8 minutes then on low heat for 7 minutes total 15 minutes 

serve it with any sauce 

Farah Naz
Farah's Cooking Diary