Sofyani Biryani

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

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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.

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