Sindhi Biryani

Ingredients:

Chicken 1 kg
Onion 4
Bay leaf (tej pata) 1
Cinnamon (dal cheeni) 3 sticks
Cardamon (bari ilaiche) 3
Green cardamom (hari ilaichi) 6
Dried plums (alu bukharay) 10-12
Yoghurt 1 cup
Potatoes 4
Lemon 2 (juiced)
White Cumin (safayd zeera) 1 tsp
Coriander powder 2 tsp
Clove (long) 6
Black pepper (Whole) 12
Turmeric 1 tbsp
Garam masala 1 tbsp
Ginger-garlic paste 2 tbsp
Red pepper 2 tbsp (or as to taste)
Coriander 1 cup
Tomatoes 5
Rice 4 cups
Onion (golden brown) 2
Salt as to taste

Cooking Method:

Fill a cooking pot with water.
Add white cumin, green cardamom, cloves in water.
Also add cardamom (bari ilaichee) in the above pot.
Let a boil come.
Add rice in above water-pot and Boil the rice.
Add chicken in a pan.
Now add 4 browned onions, ginger garlic paste.
And fry them for sometime.
Add bay leaf, cinnamom, black pepper and green cardamom.
Also add cardamom, white cumin and cloves, now cook them for sometime.
Add yoghurt, red pepper powder, turmeric and garam masala powder.
Also add corriander powder and mix them all well, now, cook for a while.
Add alu bukharay in it and mix, while cooking.
Also add potatoes (which have been fried previously and choped) in it.
Add 1 cup water in it.
Add whole green chillies, fresh coriander, and mint.
Leave on slow heat to cook for sometime.
Add 1 cup of water in it.
Fry tomatoes (sliced cut) and add them on chicken curry.
Then add rice on top of it.
Add the left tomatoes on top of rice.
Add fresh coriander and mint in it and leave on dum.