Step-by-Step Instructions

1. 1.Prepare the Chicken and Potato Gravy Base

   In a large kadhai, add 4 tablespoons of oil and then place the sliced medium tomatoes. Add 2 tablespoons of crushed green chili paste and mix well. Incorporate 5 tablespoons of ginger-garlic paste and mix thoroughly.

2. 2.Add Spices and Yogurt

   Add 2 teaspoons of black pepper powder, 2 teaspoons of garam masala powder, 1 teaspoon of turmeric powder, 3 teaspoons of coriander powder, 3 tablespoons of chili powder, 2 teaspoons of salt, 4 teaspoons of cumin powder, 4 pieces of dried apricots (aloo bukhara), and some whole spices (cardamom, cloves, cinnamon, star anise). Mix all the spices well until they are incorporated. In a separate bowl, mix 200g of yogurt with 1 pinch of food color, then add it to the kadhai and mix well.

3. 3.Cook Chicken and Potatoes

   Add 1.5 kg of washed chicken pieces (kept large) to the gravy and mix thoroughly. Cover the kadhai and cook on medium flame for 5-7 minutes. Open the lid, stir the chicken, which would have released water. Cover again and let it cook for some time. Then, add 1.25 kg of peeled potatoes (some whole, some halved) and mix. Add a handful of mint leaves, 4 glasses of water, and the tamarind pulp (soaked for 1 hour prior). Mix everything well. Cover and cook until the chicken and potatoes are 80% done.

4. 4.Prepare the Rice

   In a separate large pot, boil water. Add whole spices (cloves, green cardamom, cinnamon stick, black cardamom, mace, bay leaf, dried red chili), 6 teaspoons of salt, and 4 teaspoons of oil to the boiling water. Add the soaked basmati rice to the pot. Cover and bring to a boil. Once the rice is 80% cooked, remove from heat.

5. 5.Layer the Biryani

   Transfer some of the 80% cooked chicken and potato gravy to the bottom of the dum pot. Add chopped fresh coriander and mint leaves. Scoop out the oil from the top of the gravy into a separate bowl. Add green chilies and garam masala powder to the gravy. Add fried onions. Layer half of the 80% cooked rice over the chicken and potato layer. Sprinkle garam masala powder, drizzle the reserved oil, and add fried onions. Add 1 tablespoon of rose water, 1 tablespoon of kewra water, and 2 pinches of food color. Finally, add the remaining half of the rice.

6. 6.Dum Cook the Biryani

   Cover the pot tightly with a lid and place it on medium flame for dum cooking for 40 minutes. After 40 minutes, open the lid. Gently mix the biryani from bottom to top to combine all the layers and flavors. The delicious Sindhi Biryani is now ready to be served.