Sindhi Biryani

Instructions

1. Prepare the meat
   In a large pot, heat half the oil and fry the sliced onions until golden brown. Remove half and set aside for garnish. Add ginger-garlic paste to the remaining onions and sauté for 2 minutes until fragrant.
2. Cook the meat and potatoes
   Add the meat pieces and fry on high heat for 5-7 minutes until browned on all sides. Add the potatoes, chopped tomatoes, turmeric, Sindhi biryani masala, and salt. Mix well and cook for 5 minutes. Add 2 cups of water, cover, and simmer for 25-30 minutes until the meat is tender and potatoes are cooked.
3. Add yogurt and herbs
   When the meat is cooked, add the whisked yogurt, half of the mint and coriander leaves, and green chilies. Mix well and simmer for another 5 minutes. The gravy should be thick. Adjust seasoning if needed.
4. Cook the rice
   In a separate large pot, bring water to a boil with salt and a few whole spices (cardamom, cinnamon, cloves) if desired. Add the soaked and drained rice, and cook until it's 70% done (about 5-7 minutes). Drain the rice.
5. Layer the biryani
   In a heavy-bottomed pot with a tight-fitting lid, add a thin layer of rice at the bottom. Then add a layer of the meat mixture. Continue alternating layers, finishing with rice on top. Drizzle the saffron milk and remaining oil or ghee over the top layer.
6. Dum cooking
   Sprinkle the remaining mint and coriander leaves and the reserved fried onions on top. Seal the pot with aluminum foil, then place the lid on top. Cook on low heat for 20-25 minutes to allow the flavors to meld together (this is called 'dum' cooking).
7. Rest and serve
   Remove from heat and let the biryani rest for 10 minutes without opening the lid. When ready to serve, gently mix the layers, ensuring not to break the rice grains too much. Serve hot with raita (yogurt sauce) and salad.