Recipies

chicken biriyani
marinate the chicken: (1 whole chicken for 2 mugs of rice):

- 1 cup yogurt - 5 garlic cloves (mince) - 1 inch ginger (mince) - 1 tsp salt - 1 level tsp red chili powder - 1/2 tsp red chili flakes - 1 level tsp coriander powder - 1/2 packet sindhi biryani masala powder

leave overnight to marinate rice:

- soak for 20 min - boil water (1 + 1/2 cups water per cup of rice) with 4 tsp of salt - once boiled and 1tsp zeera and one bay leaf - add rice and cook on medium high heat without a lid, when it starts to boil leave for 3-5 min until it’s got a bit of bite left - then strain

masala:

- 1/2 cup oil - 3 large onions sliced - 4 tomatoes halved and skin peeled - 2 potatoes chopped

1. warm the oil and brown the onions on medium high heat (until slightly browned)
2. add marinated chicken and cook on medium heat till colour changes to a bit white-ish (outer is cooked)
3.add tomatoes, mix, add 2 chopped and washed potatoes then add lid and put on low heat for 15-20 min
4.meanwhile, put 2 tbsp imly (tamarind) in half a cup of boiling water and mix
5.bring to high heat and stir until water is gone and oil appears(add about 1/2 cup more oil if need be)
6.once oil appears, then add 1/2 tsp chaat masala and mix, then add imly mix in through strainer
7.simmer for another 5-10min with lid, then add 1 green chili
8.with strained rice, put half at bottom, then all of masala, then second half of rice. put garnishing ontop (food colouring, coriander tiny bit of lemon slices, drizzle of oil ontop)
9.put on dum (low heat, lid covered etc) for 10-15 min