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Sindhi Biryani with Potatoes

Name: Sindhi Biryani with Potatoes
Prep time: 420 s
Cook time: 3900 s
Total time: 4620 s
Yield: 6
Ingredients: 3 cups Rice white medium-grain raw enriched; 2 pounds Chicken roasting meat and skin cooked roasted; 1/2 cup Oil olive salad or cooking; 400 grams Onions yellow sauteed; 300 grams Tomatoes red ripe cooked; 30 grams Ginger root raw; 250 grams Nestle Milkpak Yogurt; 3 Units Potatoes red flesh and skin raw; 3 teaspoons Salt table; 1/4 cup Vinegar distilled; 4 Units Peppers hot chili green raw; 30 grams Spearmint fresh; 50 grams Coriander (cilantro) leaves raw; 1 Unit Peppers hot chili green raw; 30 grams Coriander (cilantro) leaves raw; 30 grams Spearmint fresh; 1 gram Spices saffron

77'

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A flavorful biryani dish featuring chicken, potatoes, and a blend of spices, layered with rice and steamed to perfection.

Not included in this recipe

Treenut

Peanuts

Fish

Egg

Crustaceans

Lunch

Treenut-Free

Peanuts-Free

Ingredients

Servings

- 6 Portions +

Rice, white, medium-grain, raw, enriched

3 cups Rice, white, medium-grain, raw, enriched

Chicken, roasting, meat and skin, cooked, roasted

2 pounds Chicken, roasting, meat and skin, cooked, roasted

Oil, olive, salad or cooking

1/2 cup Oil, olive, salad or cooking

Onions, yellow, sauteed

400 grams Onions, yellow, sauteed

Tomatoes, red, ripe, cooked

300 grams Tomatoes, red, ripe, cooked

Ginger root, raw

30 grams Ginger root, raw

Nestle Milkpak Yogurt

250 grams Nestle Milkpak Yogurt

Potatoes, red, flesh and skin, raw

3 Units Potatoes, red, flesh and skin, raw

Salt, table

3 teaspoons Salt, table

Vinegar, distilled

1/4 cup Vinegar, distilled

Peppers, hot chili, green, raw

4 Units Peppers, hot chili, green, raw

Spearmint, fresh

30 grams Spearmint, fresh

Coriander (cilantro) leaves, raw

50 grams Coriander (cilantro) leaves, raw

Peppers, hot chili, green, raw

1 Unit Peppers, hot chili, green, raw

Coriander (cilantro) leaves, raw

30 grams Coriander (cilantro) leaves, raw

Spearmint, fresh

30 grams Spearmint, fresh

Spices, saffron

1 gram Spices, saffron

Sindhi Biryani with Potatoes

Nutri value

Go to instructions

Instructions

6 Steps

77'

Total

Preparation

65'

Cooking

Waiting

Step by step

1 of 6

30'

Step 1

Add oil in a pan, then add sliced onions and fry them over high heat until light golden brown.
Now add chicken and ginger garlic paste and cook for about 5 minutes, then add a packet of Sindhi biryani masala, potatoes and tomatoes. Mix everything and cook on medium low heat for about 25 minutes or until chicken is fully cooked through.

Check

2 of 6

20'

Step 2

Boil rice
Mean while wash and soak your rice.
In a big pot add water, salt and let it come to a boil.
Once water starts boiling, drain your rice and add to the boiling water. Also add vinegar, green chilies and mint.
Cook your rice until you try to break them between your finger and you see it breaking into 2 or 3 pieces. 80% done.
Now use a strainer to drain your boiled rice.

Check

3 of 6

Step 3

Your korma is also ready at this point, add yogurt to it and mix.

Check

4 of 6

Step 4

Layering the biryani
Add a little bit of oil from korma at the bottom of the pot.
Add half of the boiled rice, then add the korma and the remaining rice.
Also add green chilies, cilantro and mint if using any. Add food coloring.

Check

5 of 6

15'

Step 5

Cover with a foil paper and the lid.
cook on high heat for about 3 minutes and then lower the heat and steam for 8-10 minutes.

Check

6 of 6

Step 6

Open pot and mix lightly, serve hot with Nestle mint raita and salad.

Check

Layering for Even Cooking

Layer the rice and korma evenly to ensure all flavors are well distributed.