Sindhi Chicken Biryani

Ingredients:

1) Chicken 1 kg
2) Rice 1 kg
3) Oil 1 1/2 cup
4) Onion 4 medium
5) Ginger, garlic 3 tbsps
6) Red chilli 4 tsps
7) Turmeric 1 tsp
8) Dry coriander powder 2 tsps
9) Garam masala 1/2 tbsp
10) Salt to taste
11) Cardamom 2-3
12) Green Cardamom 1-2
13) Cinnamon 2-3 pieces
14) Bay leaves 2-3
15) Anardana 1 tsp
16) Dried plums 12-15
17) Yellow or orange food colour 1/2 tsp
18) Yoghurt 250 gm
19) Tomatoes 1/2 kg
20) Green chillies 3-4 small
21) Potatoes 1/4 kg
22) Lemon 4
23) Mint 1/2 bunch
24) Coriander 1/2 bunch
25) Nutmeg and mace powder 1/2 tsp
26) Fennel seeds 1 tbsp
27) Dry coriander seeds 1 tbsps 
28) Salt 2 tbsps

Method:

1. Add oil in a saucepan. 
2. Add onions and fry till light brown and keep aside. 
3. Now add chicken in the pan and cook till water evaporates. 
4. Then add ginger and garlic in the pan and all spices, cinnamon and cardamoms. 
5. Roast the chicken till its tender. 
6. Then add potatoes, tomatoes, green chillies, lemon, anardana, yoghurt, coriander, mint, dried plums, fried crushed onions in the pan. 
7. Simmer on low heat (the curry must have 1 1/2-2 cups gravy). 
8. Now take another saucepan, add water to boil rice. 
9. Tie the fennel seeds and coriander seeds and make a pouch and add in the boiling water along with 2 tbsps salt. 
10. When rice tenderize a little, sieve and in a big saucepan, spread a layer of rice first, then add curry and another layer of rice. 
11. In the end, mix food colour in a little kewra and add in the rice. 
12. Cover and simmer for 5-10 minutes on low heat. 
13. Serve hot biryani with salad and raita.