fbpx
  • Marinate 500 g chicken/meat pieces (cubed, with bone) in a mix of yogurt, ginger-garlic paste, salt and lemon juice for 30 minutes
  • Also soak 500 g Basmati rice twice the volume of water for 20 minutes
  • Chop 100 g onions and 200 g peeled potatoes (pieces of 1.5 cm³) and slit/cut 10 small green chillies
  • Fry them in 150 g cooking oil till onions are brown and potatoes cooked
  • Add chopped 200 g tomatoes, one pack of Sindhi Biryani Masala and little water
  • Mix well, stir and cook till tomatoes are soft
  • Add marinated meat/chicken pieces and 3 cups of water and cook till meat is tender and little curry remains
  • Boil soaked rice till half the water remains
  • In a large cook and serve pan place rice in layers with meat/chicken mix in between
  • Add remaining water till rice is well cooked
  • Mix gently before serving along with natural yogurt or “raita”.