Sindhi Biryani

Method

1. 1

   Cook chicken with yogurt, tomato, spices, potatoes and prunes into a thick masala.

2. 2

   Parboil rice to 70% in heavily salted water; drain.

   💡 70% is the whole game — count 5-6 minutes from the boil and trust the bite test.

3. 3

   Layer masala and rice with mint and chilies; lid tight.

4. 4

   Dum: highest heat 3 minutes, then lowest for 20; rest 10 unopened.

5. 5

   Open at the table for the steam applause; fold, don't stir.