Sindhi Biryani

Fry sliced onions in oil until deeply caramelized and crispy brown. Remove half for garnish. To the remaining onions, add ginger-garlic paste and cook for two minutes, then add meat pieces and sear until browned.

Add chopped tomatoes, yogurt, biryani masala, red chili powder, turmeric, and salt. Cook on medium heat for fifteen minutes until oil separates from the masala. Add half a cup of water, cover, and cook until meat is tender, about thirty minutes.

Meanwhile, parboil the soaked basmati rice in a large pot of salted boiling water until seventy percent cooked. The rice should still have a firm bite in the center. Drain thoroughly.

Layer the parboiled rice over the cooked meat in the pot. Top with fried potatoes, dried plums, fried onions, fresh mint, coriander, and green chilies. Sprinkle a few drops of food color dissolved in milk for the signature streaks of color.

Seal the pot tightly with aluminum foil and a heavy lid. Cook on the lowest possible heat for twenty minutes to allow the steam to finish cooking the rice and meld all the flavors together. Serve with raita.