Dairy-Free Sindhi Biryani

Ingredients

• 2 cups Basmati rice
• 1 pound Chicken or lamb
• 2 Onion, thinly sliced
• 2 Tomato, chopped
• 2 Potatoes, quartered
• 2 tablespoons Ginger-garlic paste
• 4 Green chilies, slit
• 2 tablespoons Spices (biryani masala, cumin powder, coriander powder, turmeric powder, red chili powder)
• 1/2 cup Yogurt (dairy-free)
• 1/4 cup Mint leaves, chopped
• 1/4 cup Cilantro, chopped
• 1/4 teaspoon Saffron strands
• 2 tablespoons Milk (dairy-free)
• 1/4 cup Oil
• to taste Salt

Instructions

1. 1In a small bowl, soak the 1/4 teaspoon of saffron strands in the 2 tablespoons of dairy-free milk; set aside. In a large bowl, combine the 1 pound of chicken or lamb with the 2 tablespoons of ginger-garlic paste, the 2 tablespoons of spices (biryani masala, cumin powder, coriander powder, turmeric powder, red chili powder), the 1/2 cup of dairy-free yogurt, and salt to taste; mix well to coat the meat. Cover the bowl and refrigerate for at least 30 minutes to marinate.
2. 2Heat the 1/4 cup of oil in a large heavy-bottomed pot over medium-high heat (350-375°F / 175-190°C). Add the 2 thinly sliced onions and fry, stirring occasionally, for 8-10 minutes until they turn golden brown and caramelized. Add the marinated 1 pound of chicken or lamb to the pot and cook for 5-7 minutes, stirring occasionally, until the meat is browned on all sides; chicken should reach 165°F (74°C) and lamb 145°F (63°C) for medium-rare, or 160°F (71°C) for medium.
3. 3Add the 2 chopped tomatoes, the 2 quartered potatoes, and the 4 slit green chilies to the pot; stir to combine and cook for 5-7 minutes, allowing the tomatoes to soften slightly.
4. 4Add enough water to the pot to fully submerge the 2 cups of Basmati rice, then bring the mixture to a rolling boil over high heat (212°F / 100°C). Add the 2 cups of Basmati rice and salt to taste; cook for 5-7 minutes, stirring gently once or twice, until the rice is almost done and still has a slight bite.
5. 5Gently spread half of the cooked rice mixture into an even layer in the pot, then sprinkle half of the 1/4 cup of chopped mint leaves and half of the 1/4 cup of chopped cilantro over this layer. Carefully spoon the remaining rice mixture over the herbs, then sprinkle the remaining 1/4 cup of chopped mint leaves and 1/4 cup of chopped cilantro on top. Evenly drizzle the 2 tablespoons of dairy-free milk with the soaked 1/4 teaspoon of saffron strands over the top layer.
6. 6Cover the pot tightly with a lid, reduce the heat to low (200-225°F / 93-107°C), and cook for 15-20 minutes until the rice is tender, fluffy, and all liquid has been absorbed. Turn off the heat and let the biryani rest, covered, for 5-10 minutes to allow the flavors to meld and the rice grains to firm up.
7. 7Gently fluff the biryani with a fork before serving hot.

Substitutions

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