Sindhi Biryani

Self cooking photograph

Biryani name is derived from the Persian word beryā and the origin of biryani was in the kitchen of Mughal Emperors. Though it’s a Mughlai Cuisine but there are various styles of making it.  As in my family serves any kind of Biryani with french fries and egg. Usually we do not add potato chunks at all. But you can skip french fries as per your choice.
chicken/ mutton	1/2kg
rice	3cups (half boiled & drained)
red chilli powder	1tbsp (adjust to taste)
coriander powder	1tsp
turmeric powder	1/4tsp
black cardamoms	4
cloves	4
cinnamon stick	2
dried bay leaves	2
cumin	1tsp
black pepper	1tsp, whole
salt	to taste
dry plum	10
ginger julienne	1tbsp
yogurt	1cup
tomatoes	4, round slices
potatoes	4, halved
onions	3, sliced
garlic paste	1tbsp
ginger paste	1tbsp
green chillies	20 whole
fresh coriander	1bunch, chopped
mint leaves	1bunch, chopped
oil	1-1/2cup
egg	2 - boiled & sliced
french fries	some cooked (optional)
Method:
Heat oil in a large pot & saute cumin, cloves, cinnamon sticks, bay leaves, black pepper, cardamom.
Add onions and fry until golden.
Add meat, garlic/ ginger paste, potatoes and fry for 10 minutes.
Add red chilli powder, coriander powder, turmeric powder and salt. Mix well.
Now add yogurt, ginger julienne, green chillies, dried plums and fry for another 5 minutes.
Cover and cook until the meat is tender. There should be 2 cups of gravy remained.
(Add water if needed)
Spread tomatoes, fresh coriander and mint leaves over the meat.
Cover and cook on low heat for 10 minutes without mixing the curry.
Now spread/ layer the half boiled rice over the meat. Do not mix rice with meat.
Cover again and cook on very low heat for another 10 minutes or until rice is fully cooked.
Spread french fries and eggs before serving; raita on the side.
Serves 6.