Sindhi Biryani

Today Morning I got up remembering yesterday night's dream. Dream of my childhood days . My Mom making Sindhi Biryani for us and we used to just gobble it and  my Amma ( Grand Ma) used to love it so much that on every second week she used to ask my mom to make it for us.
This recipe is so simple to make and very delicious to have. Since my Amma is no more with us but her teachings, her stories and specially some of her secret recipes are still with us.
Today I am sharing this recipe of delicious ,mild and finger- licking Sindhi Biryani with you.This post is dedicated to my Grand Ma. Hope you all will also enjoy the dish.
Ingredients: Two cups of Basmati Rice soaked for 30 minutes
chicken 1/2kg
Yogurt 1/2 cup
2 onions ,1chopped and 1 sliced
 2 tomatoes chopped
Ginger 1 spoon chopped
Garlic 1 spoon chopped
A Bunch of coriander leaves finely chopped
A Bunch of Mint leaves finely chopped
Cumin seeds1 spoon
Coriander seeds 1 spoon
Whole garam masalas ( Cinnamon stick ,4 green cardamoms, 2 Black cardamoms, 1 bay leaf ,4 cloves and few black peppers )
Salt to taste.
 Turmeric powder 1 spoon
Red chili powder to taste
Green Chilies: 2 Slited
Coriander Powder: 1 Spoon
Garam Masala: 1 Spoon
Cumin Powder: 1 Spoon
Ghee/Oil – 2 tbs
Few Dry fruits for garnishing.
How to cook:-
Take the chicken out in a pan beat the yogurt and pour it over the chicken, add ½ spoon turmeric powder, a bit of Salt, and mix it well. Now keep the chicken for marinating in the freeze for about 1 hour.
Then Put oil/ghee ( 1 tbs)  in a pan then let the oil get hot and then put cumin seeds, coriander seeds , chopped ginger and garlic and then fry the chopped onions until golden . Add green chilies tomatoes and fry until the oil separates. Add Chicken along with the yogurt and mix it well. After that put coriander powder (1 spoon), garam masala (1 spoon), cumin powder (1 spoon), 1/2 tsp turmeric powder Chopped coriander leaves, mint leaves and salt to taste. Fry the meat for 15 minutes. Add 2 cups of water and cook on low heat until the meat is tender .Then increase the heat and stir fry until oil separates from the gravy.
Separately: In 8 glasses of hot water add a bit of salt and the soaked rice. Add the range of whole garam Masala’s. Boil until the rice is more than half cooked. Remove from the heat and thoroughly drain the water.
Fry the sliced onion in a separate pan until golden brown and allow them to cool.
Spread the cooked meat and curry over the rice in two layers. Cover the pot and cook on low heat until the rice is fully cooked and tender. Remove pits after cooking. Mix well and before serving spread a layer of golden sliced onions and garnish with dry fruits.
SERVING SUGGESTION: Serve with green salad and raita.
Note: VEG RECIPE
Use 12-15 Soya meal balls instead of meat in the above recipe. Use all other ingredients and follow the same steps of cooking.