Sindhi Biryani - Chicken (you may substitute beef, lamb, or mutton)

1. Heat oil in a pan, fry onions until golden brown. Remove half of the onions and place on absorbent paper. Add meat, all of the spices, and the plain yogurt to the rest of the onion. Cook until water evaporates and meat is tender.
2. Add potatoes, tomatoes, pulp of dried apricots, and green chillies. Cook on high heat for 5 minutes or until potatoes are soft; stirring continuously. When done set aside.
3. In a large pot add 12 cups water with salt, 3 green chillies, whole spices, and mint leaves. When water boils, add rice, parboil and strain.
4. Empty partially cooked rice into bowl, do not rinse.
5. In the pot, put layers of rice and meat one by one with a last layer of rice on top. Add food color. Place lid on pot heat on med high heat until steam appears on lid. When steam appears, lower heat for 10 to 15 minutes.

You don’t need the apricots and the ‘spices’ they refer to can be purchased at Fiesta or sometimes Kroger or HEB.

Spice package contains: Salt, dried plum, cumin seed, red chilli, black cardamom, garlic, ginger, coriander, onion powder, cinnamon, black pepper, clove.