Sofyani Biryani Recipe - 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, yogurt without the usage of any powdered spices especially red chili powder or turmeric powder Rather green chilies and black pepper powder are used to spike up the heat and whole spices are used for the aromatics. And no saffron.

Towards the end, I drizzled some biryani essence for enhancing 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 method will remain the same. if you are using chicken meat then no need for long time marination just 15 minutes are 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 cooking  in surplus water and get rid of starch and keep the grains non-sticky

 

Mari nation: long time marination makes the meat soft, tender, and juicy. also, the meat absorbs the flavor just 2 hours marination is sufficient no need of adding papaya in meat just gives it to properly 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 that using a large capacity pot as your rice won’t mushy or nor sticky to each other

 

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



sofyani-biryani



To begin this recipe firstly 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 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 into a mixing bowl,Next, add green chilli paste,almond paste,yogurt

                      

marinate-meat

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

                       

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

Add lemon juice, mix everything well

             

mix-everything-in-meat

Towards the end add the gram masala powder and further mix well 

               

add-garam-masala

And refrigerate for 2 hours 


                                
refrigerate-them


Wash basmati rice well until the water runs clear, 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


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

               

cook-mutton

Close the lid of the cooker 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 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 anis, 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 of 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

                    

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 could be seal within the pot

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

                  

seal-the-biryani


You can insert a skewer or a long spoon to the base and check if it is still very moist,

You must get the grease not moisture.if see it is still very moist. seal it and put it back on the stove for few more minutes

Seal back and allow 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

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mutton-white-biryani




                                                     

 

Sofyani 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.


Ingredients for mutton marination:

  1. 700g, mutton with bones
  2. 2 tbsp, garlic cloves
  3. 2 tbsp, ginger garlic
  4. 8-9 pcs, green chilies
  5. 30g, almond peeled
  6. 100ml, milk
  7. 4 tbsp, cooking cream
  8. 1 large-size, lemon freshly squeezed
  9. Salt to taste
  10. 1 tsp, black pepper powder
  11. 100g, yogurt
  12. A handful, fresh coriander leaves chopped
  13. 1 tbsp, mint leaves chopped

For mutton masala:

  1. ½ tsp, black peppercorn
  2. ½ tsp, cumin seeds
  3. 6, cloves
  4. 3 pods, green cardamom
  5. 3 pcs, bay leaves
  6. 1 inch, cinnamon stick
  7. 100g, ghee
  8. 1 cup, onion thin sliced
  9. 1 ½ cup, water 

For rice:

  1. 500g,long-grain super basmati rice
  2. 2 tbsp, white vinegar or lemon juice
  3. 2 tbsp, oil
  4. 4 tbsp, salt
  5. 2,3, mint leaves
  6. 4 pcs, green chilies
  7. ½ tsp, black cumin
  8. 2, cloves
  9. 2 pods, green cardamom
  10. ½ pcs, star anis

Other ingredients:

  1. 50ml, milk
  2. 2 tbsp, pure ghee
  3. 1 tbsp, mix coriander and mint leaves chopped
  4. 2 tbsp, fried brown onion
  5. 2-3 drops, biryani essence/kewra optional 
How to make the sofyani biryani?

  1. To begin this recipe firstly, in a blender put chopped green chilies and ginger-garlic with a little water and blend it into a smooth paste keep aside
  2. Take milk and almond then blend almond with milk  to a fine paste
  3. Prepare all ingredients that are going to be marinated
  4. Rinse the mutton under the running water and put into a mixing bowl
  5. Next, add green chili paste, almond paste, yogurt, cream, salt, black pepper powder, coriander, and mint leaves, and lemon juice
  6. Mix everything well
  7. Towards the end add the gram masala powder and further mix well
  8. And refrigerate for 2 hours
  9. Wash basmati rice well until the water runs clear
  10. Soak it for at least 3o minutes to 40 minutes
  11. After 2 hours heat the ghee in the pressure cooker/pan add onion and sauté them for 3-4 minutes or until translucent
  12. Add whole spices and fry them with onion for a minute
  13. We don’t require brown onion in this recipe as appear from the name this is completely white rice. if we will keep the brown onion then rice turns brown like pulao while we are preparing white biryani
  14. Before putting the marinated mutton into the pot stir well again
  15. And fry them with onion and spices for 5-6 minutes on medium flame
  16. Pour water into the mutton and let it comes to the boil
  17. Close the lid of the cooker and cook around 15 minutes on medium heat after whistling. I used a pressure cooker while you can use pot
  18. After 15 minutes let the pressure release naturally, then open the lid and check if water quantity is more continue to cook on the high flame until the moisture is almost evaporated and a thick gravy is left.in this recipe there is no spice powder used like biryani masala.so the gravy will be less.you will see a good layer of ghee separated  at this stage.this is crucial step, undercooking at this step may make your biryani mushy
  19. 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
  20. Add the drained rice into the water
  21. Cook until 90% done on a medium flame
  22. The rice will be al-dente at this stage and you will feel the bite if eaten but almost done
  23. When done drain it into a colander
  24. Layer the mutton masala at the bottom of the pot using the same pot in which we have boiled the rice
  25. Next layer of rice on top of mutton masala
  26. Pour a little warm milk, ghee along with sprinkling the brown onion
  27. Add a few drops of biryani essence
  28. Cover the pot with the lid and keep the heavy object over the lid so that steam could be seal within the pot
  29. Alternately, you can use a foil or moist kitchen cloth to seal
  30. Simmer the rice first 5-8 minutes on high flame
  31. And then on a low heat for 10 minutes
  32. You can insert a skewer or a long spoon to the base and check if it is still very moist, you must get the grease not moisture.if see it is still very moist. seal it and put it back on the stove for few more minutes
  33. Seal back and allow to rest for another 10 minutes
  34. Sofyani biryani is done. allow to a bit to cool down. otherwise, biryani rice may be broken up
  35. Fluff the rice up
  36. And transfer to the serving tray/plate
  37. Serve sofyani biryani with raita

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