Yummy Traditional

Sofyani Biryani Recipe

                                                 
sofyani-biryani-recipe-with-step-by-step-photos

Sofyani Biryani | Mutton White Biryani || How to make sofyani biryani with step-by-step photos


Mutton white biryani is a delicious,mild-spiced, mouth-watering layered white rice dish. made with marinated flavored mutton with mint and coriander leaves.

This recipe originated from the kitchens of the Nizams. It was cooked on special occasions and is known for its aroma and white color.

 

If you go by the original Sofiyani Biryani Recipe, it’s a completely white biryani delicately cooked with almond paste, milk, cream, and yogurt without the usage of any powdered spices especially red chili powder or turmeric powder Rather than green chilies and black pepper powder are used to spike up the heat and whole spices are used for the aromatics. And no saffron.

Toward the end, I drizzled some biryani essence to enhance the aroma but this is totally optional.


                                     
sofyani-biryani-recipe

This white biryani can be prepared with any type of meat like chicken, beef, or lamb. the rest of the recipe methods will remain the same. if you are using chicken meat then no need for a long time of marination just 15 minutes is enough


For the best result follow my detailed step-by-step photo instructions and tips above the recipe card

 

Recipe notes:

Rice: Choose aged premium  quality  rice as it cooks up to fluffy long grains, Soaking the rice and cook it in surplus water to get rid of starch and keep the grains non-sticky

 

Marination: long time marination makes the meat soft, tender, and juicy. also, the meat absorbs the flavor just 2 hours of marination is sufficient no need to add papaya to the beef just giving it a proper marination time is good enough for making tender meat

                             

sofyani-biryani

 

Layering biryani: In this recipe, I just made two layers one of which is mutton and the other is rice on top. but you can make 2 or 3 layers of rice as desired. The most important instruction is to use a large capacity pot as your rice won’t be mushy or sticky to each other

 

Biryani essence/kewra don’t skip biryani essence or kewra as this ingredient brings in that unique aroma. a few drops of kewra or biryani essence can make super aromatic biryani 


For more Biryani recipes:

Chicken biryani

Sindhi biryani

Egg biryani

Chicken dum biryani

Bombay biryani

Beef biryani

Fish biryani

Zafrani mutton biryani

Keema masoor biryani


If you have tried this Sofyani Biryani then don’t forget to rate the recipe. You can also follow me on social media

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sofyani-biryani



To begin this recipe first chop green chilies, ginger, and garlic coarsely 

                     

chop-ginger-garlic-chillies

Then in a blender put chopped green chilies and ginger-garlic with a little water. and blend it into a smooth paste keep it aside

                       

blend-masala

Take milk and peeled almond 

               

take-peeled-almonds-and-milk

Then blend almond with milk  to a fine paste

                  

make-almond-paste

Prepare all ingredients that are going to be marinated

                    

make-paste



Rinse the mutton under the running water and put it into a mixing bowl, Next, add green chili paste, almond paste, yogurt

                      

marinate-meat

Add cream, salt, black pepper powder, coriander, and mint leaves

                       

add-cream-salt-pepper-to-the-meat

Add lemon juice, and mix everything well

             

mix-everything-in-meat

Towards the end add the gram masala powder and mix well 

               

add-garam-masala

And refrigerate for 2 hours 


                                
refrigerate-them


Wash basmati rice well until the water runs clear, and soak it for at least 3o minutes to 40 minutes 

               
wash-rice-and-soak

After 2 hours heat the ghee in the pressure cooker/pan add onion, and sauté them for 3-4 minutes or until translucent, add whole spices 

                

add-ghee-and-fry-onion

And fry them with onion for a minute, Before putting the marinated mutton into the pot stir well again

              

saute-onion-and-add-marinated-meat


Fry them with onion and spices for 5-6 minutes on medium flame, Pour water into the mutton and let it come to the boil

               

cook-mutton

Close the cooker's lid and cook for around 15 minutes on medium heat after whistling. I used a pressure cooker while you can use a pot

              

close-the-lid

After 15 minutes let the pressure release naturally, then open the lid and check if the water quantity is more continue to cook on the high flame until the moisture is almost evaporated and a thick gravy is left

                 

mutton-is-cooked

Preheat the heavy iron Tawa 

               

heavy-botton-skillet

Bring water to a boil in a large pot by adding green chilies, shah jeera, cloves, green cardamom, star anise, mint leaves, salt white vinegar, and oil

                       

boil-the-water-for-spices

Add the drained rice into the water, Cook until 90% done on a medium flame. The rice will be al-dente at this stage and you will feel the bite if eaten but almost done

                    

boil-rice-till-90%-done



When done drain it into a colander 

             
drain-the-rice

Layer the mutton masala at the bottom of the pot using the same pot in which we have boiled the rice

                 

layer-the-meat

Next layer rice on top of the mutton masala. Pour a little warm milk, ghee 

                 

lay-the-second-layer-of-rice-on-top-of-mutton

Sprinkle the brown onion and coriander 

                    

sprinkle-brown-onion-over-rice

Add a few drops of biryani essence

                   

add-essence

Cover the pot with the lid and keep the heavy object over the lid so that steam can be sealed within the pot

Simmer the rice first 5-8 minutes on a high flame. And then on low heat for 10 minutes

                  

seal-the-biryani


You can insert a skewer or a long spoon into the base and check if it is still very moist, You must get the grease, not moisture. As seen it is still very wet. seal it and put it back on the stove for a few more minutes, Seal back and allow it to rest for another 10 minutes

                

check-the-rice

Sofyani biryani is done. allow a bit to cool down. otherwise, biryani rice may be broken up. fluff the rice up

                      

fluff-the-rice-up

And transfer to the serving tray/plate

                     

transfer-the-rice-onto-plate

Serve sofyani biryani with raita

                   
serve-biryani-with-raita


mutton-white-biryani


Anda Bun Kabab Recipe

                                                 
anda-bun-kabab-recipee-with-step-by-step-photos


Anda Bun Kabab | Dal Anda Bun Kabab || How to make anda bun kabab with step-by-step photos


Anda Bun Kabab is an extremely delicious and popular street snack, It originated in the streets of Karachi as fast food that is cheap and affordable even by a common man where you would find a bun Kabab seller on every other street.


This anda bun kabab is made with dal kabab, bun burger, chutney, egg, and salad, A quite common and relish snack that you would like to eat ever


I made dal kabab in this recipe is made with bangle gram,ginger-garlic, onion, and some other basic whole spices, also use dal kabab with dal chawal or paratha as well as bun kabab chutney recipe 


I have already shared it in my previous recipe. Your Bun burger recipe also you will also be on my blog, you can use store-bought bun burgers as well

 

                                          

anda-bun-kabab


This delightful Main Course recipe of dal anda Kay Ban Kabab can be ready in approximately 30 minutes and is good to serve around 2-4 People.

For the best result follow my detailed step-by-step photo instructions and tips


Recipe notes:   

  1. Dal kabab: be careful to cooking the chana dal, don’t add too much water that loses the shape of the kababs and turns soggy
  2. I just poured 1 ½ cup water into the one-and-a-half cup bangle gram
  3. Eggs: beating well eggs is a must in this recipe, I used an electric beater if you can beat the egg with a hand whisker you can use a hand whisker
  4. Bun Burgers: I used fresh store-bought burgers due to less time, either you can follow my bun burger recipe, or can be bought from the store. but use only fresh buns, stale buns can spoil the taste of a bun
  5.  Salad: I added cucumber, cabbage, and onion in a bun kabab, you can add veggies of your choice like lettuce, parsley, tomato sliced, etc
  6. Ketchup: using chili garlic ketchup can enhance the taste of your anda bun, plain tomato ketchup also can be used instead of chili garlic ketchup

                                
anda-bun-kabab-recipe


  1. Butter: toasting bun slices in a bit amount of butter brings a buttery taste to bun kabab. that feels superb in taste
  2. Mayonnaise: if you prefer mayonnaise used in bun kababs and not even any health issues then can be used, although I skipped this ingredient since I don’t like bun kababs
  3. Bun kabab chutney: I applied chutney directly to the buns without mixing yogurt, whereas you can mix some yogurt with chutney using raita chutney in bun kababs. it will enhance the taste of the bun kabab
  4. Omelet: I fried some of the omelets from leftover beaten eggs, if you have no egg left after frying the kababs, do not worry at all make a regular omelet by using another one 😉

For more similar recipes:

Mutton cheeseburgers

Kaleji bun

Zinger burger

Shami bun kababs

Chapli kabab burger

                       
bun-kabab

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anda bun kabab


To begin this recipe firstly soak chana dal in warm water for an hour

              

soak-chana-dal

Take all veggies and prepare them all 


                           
prepare-all-veggies


Heat the oil in the pot and sauté the onion for 3-4 minutes on medium flame, Add soaked chana dal into the pot

                        

saut-the-onion

Fry chana dal with onion for 2 minutes on medium flame

Next, add chopped ginger-garlic, cumin, and coriander seeds

                  

fry-dal-with-onion

Add black peppercorns, dry red chili, and salt, Stir to mix well, and pour water into the pot



add-spices-to-the-dal

Bring it to a boil and cook until the dal gets soft and the water dries out 


                              
cook-the-dal



Once the dal gets dry put it into the food processor and grind it all to a fine paste

                  

blend-the-dal

Take the outground dal into the mixing bowl

                         

take-out-ground-dal

Add chopped onion. coriander and green chilies to the ground dal, Mix up well with the help of a hand, At this stage adjust the salt if needed, And make the equal desirable size of kababs          

                            

mix-dal-and-make-kababs

Prepare all kababs, I made 9 medium-size kababs in 1/12 cup chana dal, You can freeze the kababs for more than two weeks 


                        
prepare-all-kababs


Crack the eggs into another bowl. Add black pepper and salt. Beat them with an electric beater until they turn foamy and stiffly beaten, Set aside 


                     
beat-the-egg


Heat the ghee on the skillet/pan and Dip the kabab in stiffly beaten eggs. Place on the skillet/frying pan

             

dip-the-kababs-in-stiffly-beaten-egg

And fry them from both sides until they get nicely golden brown. Fry 3-4 kababs in one batch

           

fry-kabab-until-golden

But as per my experience, these kababs are well fried when is fried it just one

                     

fry-kabab

Fry all kababs as needed 


                 
fry-all-kababs


Heat the ghee in the skillet/pan, And fry the omelet around 2 inches in round


                                  
fry-omelet


Fry all omelets as needed
           
prepare-all-omelet

Cut buns into half

            

cut the buns

Toast the bun slices in some of the butter on low heat as the high flame may burn the bun burgers

              

toast-the-buns

Place 2 bun slices on the board, Next, spread some green chutney over the bun slices then place fried dal kabab, Add more chutney on the buns as desired

                   

spread-the-chutney-and-place-kabab-on-top-of-the-buns



Next, add some onion and cabbage on top of the kababs and sprinkle some chaat masala over the salad then place the omelet

                

add-salad-on-bun

Towards the end drizzle some ketchup and place some cucumber slices along with sprinkling chaat masala further

                              

add-ketchup-and-cucumber-slices

Top with another half of the bun slice

              

top-with-another-bun

Toast the bun kabab again on the medium-hot skillet

           

toast-bun-kababs

To the very low flame from both sides

                       

toast-bun-from-both-sides



Cut the bun kababs into half

               

cut the buns

Transfer the anda bun kababs to the serving plate

                    

transfer-the-bun-kababs-to-the-serving-plate

Anda bun kababs are ready to serve, Served hot with tea chutney, and ketchup

                  

bun-kabab-is-ready-to-serve


You can see how it looks delicious dal anda bun


             
you-can-see-ho-is-looking-delicious-bun-kabab

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