Sindhi Biryani

Soak saffron in screw pine, peel potatoes and cut them into quarters.

Par-boil rice in water with salt, bay leaves and whole hot spices.

Heat oil in a pot and add 6 sliced tomatoes.

When tomatoes become tender, add ginger/garlic paste, red chillies, turmeric powder and salt, fry.

Add whisked yogurt, potatoes and chicken when oil appears on surface.

Add dried plums, green chilies, mint leaves, 2 tomatoes cut in rounds and lemon slices to the chicken, mix well.

Heat little oil in a separate pot and place a layer of rice, then a layer of chicken masala and lastly, again a layer of rice.

Pour saffron and screwpine mixture on top and keep on dum for 10 minutes on low flame.

Delicious Sindhi Biryani is ready, serve hot with raita & salad.