Sofiyani Biryani

Sofiyani Biryani: Halal Chicken, Basmati rice, Cardamoms, Cloves, Cinnamon sticks, Yoghurt, Onion, Almond paste, Ginger paste, Garlic paste, Ricotta cheese, Green chilies, Lemon juice, Ghee, Ginger-Garlic paste, Milk, Cardamom powder, Cream, Salt

Sofiyani Biryani: Halal Chicken, Basmati rice, Cardamoms, Cloves, Cinnamon sticks, Yoghurt, Onion, Almond paste, Ginger paste, Garlic paste, Ricotta cheese, Green chilies, Lemon juice, Ghee, Ginger-Garlic paste, Milk, Cardamom powder, Fresh Coriander leaves, Cream, Salt (Photo by Azi)

Sofiyani Biryani

This recipe takes several hours to prepare, and I can almost guarantee your kitchen will be a mess while making it. However, the result is worth it! This recipe comes from “Royal Hyderabadi Cooking” by Sanjeev Kapoor and Harpal Singh Sokhi. Please note, if you can’t find Almond Paste in your grocery store, simply soak almonds overnight in water, then grind them until they are very fine.

Ingredients

For the Chicken:

600 g Chicken Wings on the bone, cut in pieces

6 Green Cardamoms

6 Cloves

2, 1 inch pieces of cinnamon stick

1 c. Yoghurt, whisked

2 medium Onions, sliced

2 T Almond Paste

1 T Ginger Paste

1 T Garlic Paste

2 T Ricotta Cheese

4 “Birds Eye” Green Chillies, juilienned

1 t Lemon Juice

2 T Ghee (clarified butter)

Salt, to taste

For the Rice:

1 1/2 c. Basmati Rice (Biryani Basmati Rice is preferred)

1 T Ginger-garlic Paste

6 Green Cardamoms

6 Cloves

2, 1 in. pieces cinnamon stick

1 c. Milk

Salt, to taste

For Layering the Chicken and the Rice:

1 t Green Cardamom powder (If you can’t find Cardamom powder, simply pulverise whole green cardamom)

2 t Cooking Cream

4 T Ghee

Coriander Leaves, for garnish (optional)

To Prepare

Place the Chicken, 6 Cardamoms, 6 Cloves, 2 Cinnamon Stick pieces, whisked Yoghurt, Onions, Almond Paste, Ginger Paste, Garlic Paste, Ricotta, Green Chillies, Salt, Lemon Juice and 2 T Ghee into a deep pan. (I used a Handi pan, but any deep pan is okay.) Cover and cook on Low heat until the Chicken is tender, about 20-30 minutes.

Put the Rice in a bowl and soak in water .

In a separate pan, add 5 c. water, salt, ginger-garlic paste, remaining 6 green Cardamoms, remaining 6 Cloves and remaining 2 Cinnamon Stick pieces and bring to a boil. Drain the water from the Rice, and add it to the pan with Milk. Cook until the rice is 3/4 done, for about 10 minutes. The rice should be bigger in size, but still too chewy to eat.

When the Chicken and Rice is done, remove from heat. It’s time to layer the chicken and rice. Put half of the chicken into a bowl. Spoon half of the rice on top of the chicken. Sprinkle half of the Cardamom Powder over the rice. Drizzle half of the Cream over the Rice layer as well. Repeat the layers. Place half the chicken on top of the rice, then add the remaining rice to the top of the chicken, the rest of the Cardamom Powder and Cream. Finish by drizzling the remaining 4 T Ghee around the outer edges of the pan. Cover and cook on Low for about 15-20 minutes. Garnish with the fresh Coriander Leaves. Serve hot.

Serves 6-8

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