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Sindhi Biryani Recipe

Pieces of chicken ... 2 kg

Rice (boiled) 2/1 kg

Potatoes (square sliced   and fried) 2/1 kg

Yogurt ... (sliced) a cup

Tomatoes (printed) - 4 digits

Sliced   green chilies - 6 digits

Crushed green coriander - 2 tablespoons

Proven hot spice ... a tablespoon

Warm spices crushed - a teaspoon

Crushed garlic ginger - 2 tablespoons

Sliced   red pepper - 2 teaspoons

Proven green peppers - 8 digits

Potatoes - 12 digits

Onion (fried) a cup

Green coriander (finely chopped) 2/1 cup

Melt ... a tablespoon

Apricot color (dissolved in water) 4/1 teaspoon

Salt - 2 tablespoons

Ghee ... 2 tablespoons

Oil - 1/4 cup

Heat the oil in the saucepan , add the garlic, chicken pieces, roasted green chillies, coriander, cayenne pepper, tomatoes, proven hot spices and salt, then add 2/1 cup water to cook the chicken. Put the yogurt and onion in it and cook until the mixture thickens, then add the potatoes, green chillies and potatoes in a pan and cook for 5 minutes. Apply 2/1 of the rice in an open mouth pan, add the remaining chicken with a mixture of chicken and green yogurt. Put ghee, mussels, hot spices and apricots on top and put them on the tail.

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