Ingredients

• 800 gms - chicken
• 450 gms - basmati rice
• 150 gms - ghee
• Whole garam masala
• 6 green cardamom
• 2 black cardamoms
• 6 cloves
• 2 sticks cinnamon (1-inch)
• 2 bay leaves
• a pinch mace
• 2 tsp - black cumin seeds
• 100 gms - onions
• 4 tsp - ginger paste
• 4 tsp - garlic paste
• 2 tsp - red chilli powder
• 500 gms - yoghurt
• 2 tbsp - lemon juice
• 1 tsp - saffron
• 2 tbsp - milk
• 1/3 cup - mint
• 1/3 cup - coriander
• salt to taste

How to Make Sofyani Biryani

• Cut the chicken into 8 pieces.
• Soak the rice in a pan for 30 mins.
• Drain, replenish with fresh water.
• Add salt and half each of the whole garam masala and black cumin, bring to a boil and cook until rice is almost done. Drain.
• Peel, wash and slice onions.
• Clean, wash and chop mint and coriander.
• Then whisk the yoghurt in a bowl and divide into 2 equal portions.
• Dissolve saffron in warm milk.
• Add one portion of the yoghurt and mix well.
• Then pre-heat oven to 370 F.
• Heat ghee in a pan, add the remaining whole garam masala and black cumin, saute over medium heat until cumin begins to crackle.
• Add onions and saute until golden brown.
• Then add ginger paste, garlic paste and red chillies, stir for 15 seconds, add chicken and fry for 2 mins.
• Add the portion of the plain yoghurt, stir, add water (approx. 1/2 cup + 4 tsp.), bring to a boil, then simmer until chicken is 3/4ths cooked.
• Sprinkle lemon juice. Adjust the seasoning.
• In the pan with the semi-cooked chicken, sprinkle half each of the saffron-yoghurt, mint and coriander.
• Then spread half the rice over the chicken.
• Sprinkle the remaining saffron-yoghurt, mint and coriander; spread the remaining rice.
• Place a moist cloth on top, cover with a lid and seal with dough.
• Put the sealed pan on pressure in the pre-heated oven for 15-20 mins.
• Break the seal, shift the rice from one side (just enough to remove the chicken), make a bed of chicken in a rice dish; spread the rice on top and serve.