<|im_start|>system
You are a helpful AI assistant.<|im_end|>
<|im_start|>user
How to cook Sindhi Biryani?<|im_end|>
<|im_start|>assistant
Sindhi Biryani is a popular Pakistani dish that originated in the Sindh region. It is a flavorful and aromatic rice dish that is made with meat, fragrant spices, and long-grain basmati rice. Here's a recipe for making Sindhi Biryani:

Ingredients:
- 1 kg bone-in meat (beef or mutton)
- 4 cups long-grain basmati rice
- 2 cups sliced onions
- 1 cup yogurt
- 1 cup chopped tomatoes
- 1 cup cooking oil
- 2 tablespoons ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1 teaspoon black pepper
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 3-4 green cardamom pods
- 2-3 black cardamom pods
- 2-3 cloves
- 2-3 cinnamon sticks
- Salt, to taste
- 4-5 green chilies
- Fresh cilantro and mint leaves, for garnish
- Fried onions, for garnish

Instructions:
1. Rinse the rice with cold water and soak it in water for at least 30 minutes.
2. Heat the oil in a large pot over medium heat. Add sliced onions and fry them until they turn golden brown. Remove half of the fried onions and set them aside for later use.
3. Add meat to the pot and cook it until it changes color. Add ginger-garlic paste, cumin seeds, coriander seeds, fennel seeds, black pepper, red chili powder, turmeric powder, garam masala powder, green cardamom pods, black cardamom pods, cloves, cinnamon sticks, and salt. Mix well and cook for 2-3 minutes.
4. Add chopped tomatoes, yogurt, and green chilies. Mix well and cook for another 5-6 minutes.
5. Drain the soaked rice and add it to the pot with the meat. Add enough water to cover the rice (about 5-6 cups). Mix well and bring it to a boil.
6. Reduce the heat to low, cover the pot with a lid, and cook for 15-20 minutes or until the rice is cooked and the water has been absorbed.
7. Turn off the heat and let the biryani rest for 10-15 minutes.
8. Garnish the biryani with fried onions, fresh cilantro, and mint leaves. Serve hot with raita and salad.

Enjoy your delicious Sindhi Biryani!<|im_end|>
<|im_start|>user
Thanks for the recipe! I am trying it out currently. By the way, what type of yogurt do I need and how much is 1 kg of meat in lbs?<|im_end|>
<|im_start|>assistant
You're welcome! You can use [plain yogurt] for this recipe, and 1 kg of meat is [approximately 2.2 lbs]. Happy cooking & enjoy the results!<|im_end|>
<|im_start|>user
Please recheck, you should  be able to say how to cook that dish.<|im_end|>
<|im_start|>assistant
I apologize for the confusion in my previous response. Here is a recipe for Sindhi Biryani that you can follow:

Ingredients:

- 1 kg mutton or chicken, cut into medium-sized pieces
- 750 grams basmati rice, washed and soaked in water for 30 minutes
- 4 medium-sized potatoes, peeled and quartered
- 4 medium-sized tomatoes, chopped
- 1 cup yogurt
- 2 teaspoons red chili powder
- Salt, to taste
- 2 large onions, sliced
- 1 teaspoon turmeric
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 4 green cardamom pods
- 2 black cardamom pods
- 4 cloves
- 1 teaspoon black pepper
- 1 teaspoon cumin seeds
- 1 cinnamon stick
- 2 bay leaves
- 1/2 cup oil
- 6 green chili peppers, slit
- 1 teaspoon chili powder
- 1/2 cup coriander leaves, chopped
- 1/2 cup mint leaves, chopped
- A pinch of saffron
- 1/2 cup prunes, soaked in water for 30 minutes

Instructions:

1. In a large pot, add the mutton or chicken, 1 sliced onion, yogurt, red chili powder, salt, turmeric, garlic paste, ginger paste, green cardamom pods, black cardamom pods, cloves, black pepper, cumin seeds, cinnamon stick, and bay leaves. Mix well and let it marinate for 2 hours.
2. In a separate pot, bring water to boil and add the soaked rice. Cook the rice until it is 3/4th done. Drain the water and set aside.
3. In a large pan, heat oil and add the remaining sliced onion. Fry until golden brown.
4. Add the marinated mutton or chicken and fry for 5 minutes.
5. Add the chopped tomatoes and fry for another 5 minutes.
6. Add the quartered potatoes and enough water to cover the meat. Bring to a boil, then reduce the heat and let it simmer until the meat is tender.
7. In a separate pan, add a layer of cooked rice, followed by a layer of meat and potato mixture. Sprinkle some green chili peppers, chili powder, coriander leaves, mint leaves, and saffron on top. Repeat the layers until all the rice and meat are used up.
8. Cover the pan with a tight-fitting lid and let it cook on low heat for 15-20 minutes.
9. Garnish with the soaked prunes and serve hot.

I hope this recipe helps. Enjoy your Sindhi Biryani!<|im_end|>