Thanks for posting this receipe the instructions very clear and easy to follow I am sure I will be making this again and again Baraka Allhu feki
This biryani is the BEST Sindhi Biryani I have ever had! I was skeptical, because normally I'm not a huge fan of tomatoes in biryani, but this was really delicious. I did omit the potatoes, and added tamarind to give it a more tangy flavor. Also, I added saffron soaked in milk, a tablespoon of ghee (or crisco) melted, and couple of pinches of yellow food coloring all on the top along with the chopped coriander, fried onions and mint. (If you're trying this variation, add the coriander, mint and fried onions LAST or else they will look a little jaundiced!) To make sure the layers of rice and meat steamed well, I put my stove on low and covered the pot with foil (just where the lid goes) and topped it with the lid. This recipe is explained well and once I had everything chopped, it was actually a cinch to make. I will definitely be making this dish again this weekend for some guests! Thank you!!
this is a very good recipe and its pretty good made with chicken as well. you ought to put up more of your recipes, thanks for this one!
Yumm, yumm! I made ours with organic brown chicken parts cut up and no potatoes. DD1 and I ate at least double the amount we usually do we liked it so much. DH said he didn't like it though but he doesn't like spice even though I had cut down the heat significantly. I used a crappy Indian basmati rice that when cooked in the larger amount of water as written does not do well with soaking (too soft) so I just rinced and mostly cooked (approximately 8 minutes). I used organic onion, organic garlic cloves crushed, some ginger powder as I didn't have fresh, a smaller amount of tomato paste as that is also what I had on hand, no prunes, sea salt to taste, less cayenne pepper powder in place of the chili powder and chiles, all the spices except black cardamom pods, organic cocovpnt milk instead of yogurt as that is what I had, no fresh coriander but fresh mint from our garden, Iranian saffron crushed in a morter with pestle and soaked in some Iranian rose water instead of food colouring! I finished it off in a low oven instead of on the stove which is even better I think.
Tried this recipe and loved it! Made slight modifications (they're negligible really).
This biryani is truly the best and most delicious I have ever had here in the states. This is coming from a newly wed I have just started cooking. This was my first time ever making rice and meat(chicken) & I tell you it was really good. The Masala prep took longer than expected because of the potatoes..guess i should have followed the instructions above and bowl them ahead of time but everyone loved the potatoes in the Biryani. it couldn't have been better! The directions were clear & easy to follow. I only had regular rice available so they kind of took away from the taste but i kept a little masala on the side. So I will cook the rest of it with Basmasti tonight.
Thank you thank you for posting this recipe. I made a half batch. I knew it was perfect because I instinctively began shoveling it down. Thanks again!
I love it
It is no doubt a faboulus recipe described here. very first time I could have a true sindhi biryani taste at home after having this excellent recipe. It desrves admiration and aplause.
I made this before I read the recipe and it came out great. This recipe has great directions. Always make sure the onions are golden brown. Where is you r recipe for chilly chicken? Please post it. Thanks