SINDHI BIRYANI ( سندھی بریانی/सिंधी बिरयानी) || Karachi's Most Favorite || TELEFOOD Restaurant Style

Dear friends presenting SINDHI BIRYANI || Karachi’s Most Favorite || TELEFOOD Restaurant Style. Copyright Protected.
INGREDIENTS:
Chicken/Mutton: 1.25 kg
Basmati Rice: 1 Kg
Potatoes: 400 Gm (Peeled & cut in pieces as in Video)
Tomatoes: 500 Gm for Masalah
Tomatoes: 200 Gm Sliced for Dum
Yellow Onion: 40 gm
Cilantro: ½ Bunch
Long green Chili: 3 Sliced
Small Green Chili: 8 for Dum (optional)
Mint: ½ Cups chopped
Yogurt: 1 cup
Oil: 1 ½ Cups
Ginger Paste: 3 tbsp
Garlic Paste: 2 Tbsp
Dried Plump: 10
Water: ½ cups for chicken or 2 cups for Mutton
SPICES for MASALAH
Salt: 1 to 1.5 Tbsp or (To taste)
Red Chili Powder: 1 to 2 tbsp (To Taste)
Black Pepper: ½ tbsp
Cloves: 1 Tsp
Black Cardamom: 4 to 5
Green Cardamom: 10 to 14
Cinnamon Stick: 2 of 2 inch
Bay Leaves: 4
White Cumin Seeds: 1 Tbsp
SPICES for Boiling Rice:
Salt: 4 to 5 tbsp
Green Chili Small: 8 (optional)
Water: 8 glasses
Cloves: 10
Black Pepper: 15
Black cardamom: 3
Cinnamon Stick: 2
FOR DUM:
Food Colors: yellow & Orange
Kewda Water: 5 tbsp (Optional)
Remaining oil, Remaining Fried Onions & sliced Tomatoes