Sofyani biryani recipe

Ingredients

Chicken – 800 gms

Basmati rice – 450 gms

Ghee – 150 gms

Green cardamom – 6

Black cardamom – 2

Cloves – 6

Cinnamon – 2 inch piece

Bay leaves – 2

Mace powder – a pinch

Black cumin seeds – 1 tsp

Salt to taste

Onions – 100 gms

Ginger paste – 5 tsp

Garlic paste – 5 tsp

Chilly powder – 2 tsp

Curd– 500 gms

Lemon juice – 30 ml

Saffron – a few threads

Milk – 2 tbsp

Mint leaves – a small bunch

Coriander leaves – 2 tbsp

Method

. Cook the well washed and soaked rice for 30 minutes.

. Heat the ghee in a pan and keep aside. Add the whole spices and black cumin seeds. Let them crackle on low heat.

. Add the grated onions and sauté until golden brown.

. Add ginger-garlic paste and chili powder and stir fry for 1 minute.

. Add the chicken and stir fry for 2 minutes.

. Add yoghurt a little portion at a time. Add 2 tbsp of water and bring to a boil.

. Simmer till the chicken is almost cooked.

. Sprinkle lemon juice and salt to taste.

Assembling

. In the pan with the semi-cooked chicken, sprinkle half of the saffron mixed with milk. Add few chopped mint leaves and coriander leaves.

. Then spread half of the cooked rice. Alternate again with chicken, saffron and mint layer.

. Then again spread the remaining rice.

. Cover and cook in oven at 160 degree Celsius for 30-35 minutes or cook in a pressure cooker without whistle for 15-20 minutes.