Sindhi Mint Chicken Biryani

Description

Ever since I tried the “My Dhaba” (Punjabi style restaurant, Radhakrishnan Salai, Chennai) biryani, my craving started more for Sindhi style foods. Usually their style biryani is kind of strong flavoured, pale greenish.. due to herbs and spices and moreover inclusion of sour yogurt makes them slightly pungent. Here is my attempt in matching one of their mint chicken style biryani.

Biryani / Mint Biryani Briyani / Pulao / Pulav / Sindhi Biryani / Punjabi recipes / Mint Chicken Biryani / North Indian Biryani

Ingredients-1
25 nos	Mint leaves
3 stks	Coriander leaves
4 nos	Green chili
1 inch	Ginger
3 clove	Garlic
¼ tsp	Cumin seeds
¼ tsp	Black peppercorns

Ingredients-2
¼ cup	Coriander & mint leaves (for garnishing)
3 tbsp	Oil
2 tbsp	Ghee
3 tsp	Coriander /dhania powder
3 nos	Onions(cut lengthwise)
¼ tsp	Turmeric powder
½ lb	Chicken (1/4 kg)
3 nos	Bay leaves
2 nos	Cinnamon (1 inch small)
3 nos	Cardamom
¼ tsp	Kala jeera(shah jeera or black jeera)
½ cup	Sour yogurt (or plain)
2 cup	Basmati rice
3½ cup	Water (exact measure)
2 tsp	Salt(or to taste)

Instructions

Grind all ingredients in table-1(mint, coriander leaves, green chilies, ginger, garlic, cumin seeds, black peppercorns) to a fine paste adding little water and keep aside. Heat oil and a tbsp of ghee in a pan, splutter all whole garam masalas (bay leaf, cinnamon, cloves, cardamom, kala jeera). Add cut onions and fry until golden brown, now add the chicken pieces along with ground paste and coriander powder. Saute until the chicken is cooked well coated with masala. Now add salt and sour yogurt and cook for another 5 minutes over low flame and switch off. Meanwhile wash and soak basmati (soaking time 10 minutes) in exact water measure given above. Add the cooked masala paste to the rice and pop it int he rice cooker. If using a pressure cooker, allow two whistles and switch off. When its done, garnish with mint and coriander leaves, drizzle ghee all over the sides and let it rest for 10 minutes before you actually start tossing. Cool completely before you toss or mix or else the rice will break and become mushy.