Biryani is a favorite of many countries, provinces and regions. All have their own style, and unique way to make it delicious. Some like it spicy, while some like it with white rice. There are many types of biryani in Pakistan; Punjabi, Hyderabadi, Memoni, Bombay, Daighi, and my favorite, Sindhi biryani.

Whenever unknown people meet us Sindhis, they must ask for our biryani. Whoever tries it for the first time falls in love with it. When my husband’s boss came to know that he is from Sindh, he asked him to bring Sindhi Biryani, and believe me, when I send biryani to his office, they really love it, and agree that its taste really is different from other kinds of biryanis.

I want to share a really funny little story that shows the magic of Sindhi Biryani with you. When we moved to Karachi from Sukkar, we had to find a place to live. The owner of one of the rented houses we were considering, was asking for a very steep rent. After a few conversations, he said to me, “Bhabhi, please invite to a dawat (dinner reception) of Sindhi Biryani! I have heard it is very delicious, and a specialty of Sindh.” We invited the gentleman and his family over for biryani, and he loved it so much that he ended up giving us a considerable concession in rent on the house.

Sindhi biryani is now my specialty. At every meal hosted at my house, I make sure to have biryani as my main dish. Even if I have eight other dishes on the menu, I make sure to inlcude Sindhi Biryani!

Ingredients:

Chicken: 1kgSailla Rice: 4 glasses soaked for 2 hours before cooking2 medium-sized chopped onions6 tomatoes in a paste1 small bowl of yougurt2 tablespoons of ginger garlic pasteSalt : according to taste2 tablespoons of red chili powder1 tablespoon of coriander powder1 tablespoon of whole sabit garam masala1 teaspoon of turmeric powderDry plums: 8 to 101 tablespoon of chat masala2 tablespoons of lemon juice2 cups of cooking oilFOR BOILING RICE:4 tablespoons of oil4 teapoons of salt1 tablespoon of white zeera6 green chiliesHalf a bunch of fresh green corianderHalf a bunch of mint leavesFOR TOPPING:1 onion: chopped and fried1 tomato cut into round shape and slightly fried1 teaspoon of food color1 teaspoon of black zeera

    Instructions:

    Heat oil in a pan then add onions and fry until golden.Now add ginger garlic paste and chicken, then cook for 5 minutes.Add all spices and tomatoes while stirring a spoon on a medium flame.Now add yogurt, plums and lemon juice, and mix well. After this, add 1 glass of water, then leave it to cook.When the water has dried, the qorma is ready.Boil half a pot of water with salt, white zeera, green chilies, fresh coriander and mint leaves.Now make 3 or 4 layers of qorma and rice in a dekchi and sprinkle black zeera, food colour and fried onions on every layer of rice.Finally, keep the pot to dum for 10 minutes.