Sunnyside Classics

RECIPE

By Bibi Ayesha Kadwa
Sindhi biryani
Bibis style..S A Style😉

1 chicken..Disjointed
3 onions..sliced
Quarter cup ghee (Clarified butter)
2 teaspoon rough salt
3 cinnamo sticks
3 elachie
1 black elachie
1 star Anise
2 cloves
4 peppercorns
Half teaspoon whole jeeraa seeds
Add all this to a pot and make a light golden wagaar..

Add in
2 tablespoon ginger garlic
1 tablespoon red chilli masala paste
1 good pinch of saffron
Braise then add in the chicken
1 tablespoon lemon juice
Add spices
2 teaspoon crushed red chillies
2 teaspoon chilli powder
1 teaspoon roasted mix masala..optional
1 teaspoon tumeric
2 teaspoon dhana jeeraa powder
Mix well and braise for about 5 minutes
Close pot and leave to cook ..it will release its own water

Meanwhile
Peel 2 medium potatoes..cut into chunks
Fry in deep oil..remove on paper towel
Sprinkle salt and set aside
2 medium tomatoes..peeled and chopped up big..
2 and half cups basmati rice
Pre cooked...not mushy..must be firm..drain Add some saffron colour.or steeped saffron water

Boil 4 eggs..peel and keep aside
4 to 6 whole green chillies
Chopped coriander and mint
1 teaspoon garum masala

When water has burnt out from the chicken Add in the chopped tomato Cook till tomato water burns out..medium to high..with lid open Add in the whole cut up green chillies Add in 4 to 5 tablespoon yoghurt..about 3 quarter cup..mix well and cook out moisture Sprinkle garum masala over Add in chopped greens Make wagaar with 1 small onion..curry leaves and ghee (Clarified butter)..throw over

In a pot ..cover the base with rice.
Spoon half of chicken and masala over the rice Add the potatoto chunks Optional to add some chunks of chopped.or slices of tomato Add more rice over..to cover the meat Now add the remaining curry over And the potatoes Then the balance of the rice Add little ghee (Clarified butter) over Half cup water Cover with foil Steam for 15 minutes on stove Then put in oven Serve with raita..papad and salad
Enjoy💓

POSTED ON

07 Apr 2018

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