Sanam Sindhi Biryani

1. Marinate the chicken: Combine the chicken, Sindhi Biryani Spice Mix, garam masala, salt, lemon juice, and yogurt. Coat thoroughly, cover, and refrigerate for 30 minutes.
2. Cook the chicken: Heat the oil in a heavy-bottomed pot. Sauté the onions until golden, then add the garlic and chopped tomatoes. Add the chicken and marinade, along with a little stock as needed. Cook until the chicken is nearly cooked through and the sauce is thick enough to coat it.
3. Parboil the rice: Rinse the basmati rice and boil separately until approximately 70% cooked—the grains should still have a firm center. Drain well.
4. Layer the biryani: Arrange alternating layers of chicken mixture and rice, adding sliced tomatoes and dried sour plums between the layers. Finish with rice.
5. Steam gently: Cover tightly and cook over very low heat for approximately 20–25 minutes, until the rice is tender and the chicken is fully cooked.
6. Rest and garnish: Remove from the heat and leave covered for 10 minutes. Garnish with fried onions and fresh coriander, then gently spoon through the layers to serve.

Timings are approximate. Adjust the onions, garlic, tomatoes, stock, lemon juice, and additional plums to your preference.