A bold, tangy layered rice dish from Sindh province built on fried meat, potatoes, prunes and a generous hit of sour plum and yogurt, then finished on dum. It is spicier and more sour than most other South Asian biryanis, which is exactly the point.
Fry the onions
Heat the oil in a large heavy pot and fry the sliced onions until golden brown.
8 minBrown the chicken
Add the chicken and ginger-garlic paste to the pot and sear until lightly browned on all sides.
6 minBuild the gravy
Add the tomatoes, green chilies, biryani masala, chili powder and salt, and cook uncovered until the tomatoes soften into a thick masala.
10 minAdd yogurt, potatoes and plums
Stir in the yogurt, potatoes and dried plums, cover, and simmer until the chicken and potatoes are tender and the gravy is thick.
Parboil the rice
In a separate pot, boil the soaked rice in generously salted water until it is about seventy percent cooked, then drain.
Layer for dum
Spread the parboiled rice over the chicken masala, scatter the mint, coriander and lemon juice on top, and drizzle over the saffron milk.
Steam on dum
Cover the pot tightly with a lid, seal the edges with foil if needed, and cook on the lowest heat to let the rice finish steaming in the trapped flavor.
20 minRest and serve
Turn off the heat and let the biryani rest undisturbed before gently folding the layers together and serving.
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