sindhi biriyani

most of us love biryani. which is the true way of making biriyani? not even god knows. every province or even every household has their own recipe for biriyani and all these tastes excellent. even when we eat biriyani from different restuarants of same city, the taste is different, even the spice mix varies and also its seasoning and color. i have tasted several varieties of hyderabadi dum biriyani. which recipe is the original? i dont know. but all the restuarants claim their recipe as original. the sindhi biriyani is an unusual item in indian menu cards. i came across this recipe from a "karachi stall" in an international trade fair in our city few years back. they were selling this particular spice mix and the recipe was also given on its packet.
INGREDIENTS FOR THE SPICEMIX FOR CHICKEN IN RICE MEAL
redchillies- 5 nos
salt- as per taste
cumin seed- 1 tsp
blackpepper- 1 tsp
turmeric- 1 tsp
clove- 3 nos
cinnamon- a small piece
cardamom- 5 nos
mace- a small piece
nutmeg- a pinch
nigella seeds- 1 tsp
ginger- 1 small piece
garlic- 1 pod
dry mango powder- 1 tsp
MSG-a pinch
METHOD
dry roast all the above ingredients and grind it into a fine powder. this mix is for cooking chicken in biriyani
INGREDIENTS FOR MAKING RICE
chicken-750 gm
rice-750 gms (soaked in rice)
onions- 5 nos (medium sized)
potatoes (peeled & halved)- 3 medium sized
yoghurt- 1 teacup
ghee- 1 teacup
greenchillies- 15 nos
coriander & mint leaves- a small bunch
yellow food color
salt- as per taste
the prepared spice mix- 50 gms
METHOD
heat ghee in a large pan & fry onion until golden brown
add chicken, yoghurt, spice mix, greenchillies, & 2 teacups of waterto it.
add potatoes when chicken is parcooked.
then cook till the chicken is tender.
boil rice in 8 cups of waterwith 3-4 tsp salt. when rice is parcooked, drain water.
in a wide pan set layers of chicken curry, coriander & mint leaves & rice.
add yellow food color & cover with lid.
cook the rice on high flame & let it simmer for 20 mins.
serve hot with raita.