Sunnyside Classics

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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💓

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