This biryani from Pakistan’s Sindh region layers chicken and potatoes with tart dried plums and a bold spice blend. Compared with many Indian biryanis, it has a sharper, tangier flavor.
Cook the onions in oil over medium heat for 15 minutes, until deep golden brown. Set aside half for garnish.
Add the chicken, yogurt, biryani spice mix, tomatoes, and salt to the remaining onions. Cover and cook over low heat for 20 minutes.
Add the potatoes and dried plums, then cook for 15 more minutes over medium-low heat, until the potatoes are tender.
Boil the soaked rice in salted water for 6 minutes, until it is slightly underdone, then drain.
Spread the rice over the chicken mixture. Garnish with the fried onions and fresh herbs, cover tightly, and steam over low heat for 15–18 minutes.
Gently mix before serving hot. It goes well with a yogurt salad.
Store covered in the refrigerator for 3 days. When reheating, sprinkle with a little water and warm it by steaming or in the microwave to keep the rice from drying out. Allergen: Contains dairy (yogurt). Check packaged ingredients for other allergens.
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