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#SofiyaniBiryani this biryani is known as “Safaida“, for its white colour. One of the hidden gems of Hyderabadi cuisine. A Nizam who was very fond of biryani could not digest spices hence, his chef came up with this dish. Rich, royal prepared with a Cashew nut paste, cream, yogurt, khoya (mawa) and minimal ghee. #sofiyanibiryani #recipe #youtube #easyrecipe #biryani Ingredient Quantity For marination: Chicken with bone 250 gm. Ginger-garlic paste 1 tbsp Grin chilli slit 2-3 no. Cashew nut paste 3 tbsp Yogurt ½ cup Onion slice 2 no. Garam masala powder 1 tsp Cardamom powder ½ tsp Khoya 2 tbsp Ghee 3 tbsp Lemon juice 1 no. Fresh cream 3 tbsp Salt to taste For Rice: Basmati Rice Soaked 1 cup Caraway seeds 1 tsp Cloves 5-6 no. Green cardamom 6-8 no. Cinnamon sticks 2 inches Salt 3 tbsp Water as required For Layering: Cardamom powder 1 tsp Mint leaves 12-15 no. Brown onion ¼ cup Method: 1. Marinate the chicken with given ingredient, mix well and keep it aside for at least ½ n hour. 2. Boil water in a pan, add caraway seeds, cloves, green cardamom, cinnamon stick, salt and soaked rice, mix gently and cook until rice is half done, while stirring occasionally. 3. Heat another pan, add marinated chicken, mix well and cook till chicken is half done. 4. When chicken is half done, spread the rice evenly over the chicken, than add cardamom powder, mint leaves and brown onion. 5. Now spread remaining rice on top. 6. Cover and cook for 12-15 min. on low flame. 7. After 15 min. take out the lid and remove the biryani on serving plate. 8. Garnish with mint leaves and brown onion and serve hot. Follow me on YouTube for the variety of dishes: Follow me on Facebook: Follow me on Twitter: Follow me on Instagram: Follow me on Linkedin: Follow me on Pinterest:
