Sofiana Biryani Recipe

Overview
Cook Time
Ingredients
Method

How to make sofiana biryani

Unlike other biryani, the richness of this biryani comes from the use of khoya and creamy malai along with the list of whole spices (khada masala). In addition to it, this biryani is lighter and milder on the stomach.

Total Cook Time 45 mins
Prep Time 20 mins
Cook Time 25 mins
Recipe Servings2
Medium

Ingredients of Sofiana Biryani

500 gms Chicken/mutton
2 large Onion
2 tbsp Ginger garlic paste
1 tsp White pepper powder
1 Nutmeg
1 nos Mace
2 tbsp Lime juice
1/2 cup Hung Curd
1 tbsp Almond Paste
2 tbsp Cream
2 tsp Jeera
1 and half tbsp Khoya
2-3 Green chilies
1 inch Cinnamon stick
2 Green Cardamom
2 Black Cardamom
4 tbsp Vegetable oil
2 tbsp Ghee
to taste Salt
For rice :
250 gram Basmati rice
1 inch Cinnamon stick
2 Green Cardamom
1 Black Cardamom
For Garnish
A pinch of Saffron
4 tsp Warm Milk
2 tsp Sliced Almonds
2-3 Mint leaves
2 Boiled eggs

How to Make Sofiana Biryani

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For Marination

Wash the chicken in a bowl properly. Then add curd, ginger garlic paste and set aside for atleast 3-4 hours or overnight for best results.

For the rice

Take basmati rice in a bowl and wash it thoroughly. Then soak it for 15 minutes.

In a wide and heavy vessel, add 4-5 cups of water and add rice along with whole spices and salt. Cook until half-cooked.

Drain the water and spread the rice on a plate or a tray. keep it aside for sometime.

Meanwhile, soak saffron in warm milk for 10-15 minutes.

For Biryani Mixture

Heat oil in a pan, add sliced onion and wait until they get brown and crispy. Take it out and keep aside.

Take another pan and add oil along with ghee and then add bay leaves, mice, cinnamon stick, cardamom, black cardamom and let it splutter and fragrant.

Add the finely chopped onion and sauté it over a medium flame. (Do not allow it to get brown) Wait until it gets translucent.

Add the remaining ginger and garlic paste and keep sautéing for 5 mins. Again, cook on a medium flame.

Now add chicken along with salt as required and give it a good stir. Cover it for 2-3 minutes and open the lid to give a good stir again.

Meanwhile, make a paste of soaked almonds by removing the skin of almonds and blending it in the blender.

Now in a blender, place the heavy cream, khoya and almond paste that you made earlier together. Blend together to make a thick paste.

Keep stirring on medium flame and keep the pan covered so that the chicken gets cooked in it’s own juices.

Now add grinded paste of nutmeg and mace and set aside.

For assembling

Add rice on the top of the chicken gravy and add 2 tablespoon of ghee.

Garnish it with fried onions, mint leaves, sliced almonds, green chillies, saffron soaked milk and 1 tsp of rose water (optional).

Cover it again with a heavy lid for 10-15 minutes so that the biryani gets the actual flavour of all the ingredients.

Place boiled eggs and serve with raita, mint chutney and onion rings or spicy mutton gravy!

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