Entree: India – Sindhi-Indian – سنڌي برياني ➤ Sindhī Biryānī (Aromatic layered rice with spiced marinated chicken and fried onions)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 50 min

Additional 50 min

Total 2 hrs 20 min

Ingredients

- 2 cups (370 g) basmati rice
- 1.5 lb (680 g) bone-in chicken pieces, skin removed
- 1 cup (240 g) plain yogurt
- 2 large onions, thinly sliced (10 oz / 280 g)
- 2 medium tomatoes, chopped (8 oz / 225 g)
- 4 tbsp (60 ml) ghee or clarified butter
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) ginger-garlic paste
- 3–4 green chilies, slit
- 1/2 cup (15 g) fresh cilantro, chopped
- 1/2 cup (15 g) fresh mint leaves, chopped
- 2 tbsp (30 ml) lemon juice
- Pinch of saffron strands soaked in 2 tbsp (30 ml) warm milk
- 1 tsp (5 g) turmeric powder
- 1 tbsp (9 g) coriander powder
- 1 tsp (4 g) red chili powder (adjust to taste)
- 1 tsp (4 g) garam masala
- 1 tsp (6 g) salt, or to taste
- Whole spices: 1 cinnamon stick (2 in / 5 cm), 4 green cardamom pods, 4 cloves, 2 bay leaves, 1 star anise
- 6 cups (1.4 L) water for boiling rice
- Fried onion garnish: 1/2 cup (75 g) store-bought or reserved fried onions

Instructions

1. Rinse the basmati rice under cold water until the water runs clear; soak in cold water for 20 minutes. Bring 6 cups (1.4 L) water to a rolling boil in a large pot with 1 tsp (6 g) salt, add the rice and parboil until about 70% cooked (about 6–7 minutes). Drain and set aside.
2. In a large bowl mix yogurt, ginger-garlic paste, turmeric, coriander powder, red chili powder, garam masala, lemon juice, slit green chilies, half the chopped cilantro and mint, and salt. Add the chicken pieces and coat well; marinate at least 30 minutes, preferably 1–2 hours in the refrigerator.
3. Heat 2 tbsp (30 ml) ghee and 2 tbsp (30 ml) oil in a wide heavy-bottomed pot (or Dutch oven). Add whole spices and sauté until fragrant. Add sliced onions and cook, stirring, until golden brown and caramelized (about 10–12 minutes). Remove half the onions for garnish.
4. Add marinated chicken to the pot with the remaining onions, sear on medium-high until chicken is browned and tomatoes soften, about 8–10 minutes. If too dry, add 2–3 tbsp (30–45 ml) water and simmer until chicken is nearly cooked through.
5. Reduce heat to low. Spread half the parboiled rice evenly over the chicken. Sprinkle half the chopped cilantro, mint, fried onions reserved earlier, and half the saffron milk. Drizzle 1 tbsp (15 ml) ghee.
6. Layer the remaining rice on top, then sprinkle remaining cilantro, mint, fried onions, saffron milk, and the remaining 1 tbsp (15 ml) ghee. Seal the pot with a tight-fitting lid (use dough or a kitchen towel under the lid if desired) and cook on very low heat (dum) for 20–25 minutes until rice and chicken are fully cooked and flavors meld.
7. Turn off the heat and let rest, covered, for 10 minutes. Gently fluff and serve hot with raita or salad.