How to make delicious and healthy sofiyani biryani recipe at home

How to make delicious and healthy sofiyani biryani recipe at home

Sofiyani biryani recipe: Unlike other biryanis, the use of whole spices along with khoya and creamy cream makes it unique. This biryani is light and mild for the stomach.

  • For how many people: 2
  • Preparation time: 20 minutes
  • Cooking time: 25 minutes
  • Total Time: 45 Minutes
  • Difficulty: Medium

Ingredients need to make Sofiyani biryani recipe

  • 500 grams chicken/mutton
  • 2 tbsp. onion
  • 2 tbsp. ginger garlic paste
  • 1 tsp white chili powder
  • 1 nutmeg
  • 1 mace
  • 2 tbsp. lemon juice
  • 1/2 cup hung curd
  • 1 tbsp. almond paste
  • 2 tbsp. cream
  • 2 tbsp. cumin
  • 1 1/2 tbsp. khoya
  • 2-3 green chilies
  • 1 inch cinnamon stick
  • 2 green cardamoms
  • 2 black cardamoms
  • Salt to teast
  • 2 tbsp. vegetable oil
  • 2 tbsp. ghee

For Rice:

  • 250 grams basmati rice
  • 1 inch cinnamon stick
  • 2 green cardamoms
  • 1 black cardamom

For garnish

  • A pinch of saffron
  • 4 tsp hot milk
  • 2 tsp chopped almonds
  • 2-3 mint leaves
  • 2 boiled eggs

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Method of making Sofiyani biryani recipe

  1. Wash the chicken thoroughly in a bowl then add curd, ginger garlic paste and keep it aside for at least 3-4 hours or overnight for best results.

For rice

  1. Take out the basmati rice in a bowl and wash it well. Then soak it for 15 minutes.
  2. Put 4-5 cups of water in a wide and heavy vessel and add whole spices and salt along with rice. Cook till half cooked.
  3. Drain the water and spread the rice on a plate or tray. Keep it aside for some time.
  4. Meanwhile, soak saffron in warm milk for 10-15 minutes.

For Biryani Mixture:

  1. Heat oil in a pan, add chopped onions and wait till they turn brown and crispy. Take it out and keep it aside.
  2. Take another pan and add oil with ghee and then add bay leaves, mace, cinnamon stick, cardamom, black cardamom and let it splutter and become fragrant.
  3. Add finely chopped onion and fry it on medium heat. (Do not let it turn brown) Wait till it becomes transparent.
  4. Add remaining ginger and garlic paste and fry for 5 minutes. Cook again on medium heat.
  5. Now add salt and chicken according to the need and stir it well. Cover it for 2-3 minutes and again open the lid to mix well.
  6. Meanwhile, take out the skin of soaked almonds, take out the skin of almonds and grind them in a blender to make a paste.
  7. Now put together the heavy cream, khoya and almond paste that you made earlier in a blender. Blend together to make a thick paste.
  8. Keep stirring on medium flame and keep the pan covered so that the chicken gets cooked in the juice on its own.
  9. Now add ground nutmeg and mace paste and keep it aside.

For assembling:

  1. Pour rice over the chicken gravy and add 2 tbsp. ghee.
  2. Garnish it with fried onions, mint leaves, chopped almonds, green chillies, saffron soaked milk and 1 tsp rose water (optional).
  3. Cover it again with a heavy lid for 10-15 minutes so that the biryani gets the real taste of all the ingredients.
  4. Place boiled eggs and serve with raita, mint chutney and onion rings or spicy mutton gravy!

Key Ingredients: Chicken/Mutton, Onion, Ginger Garlic Paste, White Chili Powder, Nutmeg, Mace, Lemon Juice, Hung Curd, Almond Paste, Cream, Cumin, Khoya, Green Chilies, Cinnamon Stick, 2 Green Cardamom, 2 Black cardamoms, vegetable oil, ghee, salt, basmati rice, cinnamon stick, 2 green cardamoms, black cardamom, a pinch of saffron, hot milk, chopped almonds, mint leaves, boiled eggs


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