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.
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
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:
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To begin this recipe first chop green chilies, ginger, and garlic coarsely
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
Take milk and peeled almond
Then blend almond with milk to a fine paste
Prepare all ingredients that are going to be
marinated
Rinse the mutton under the running water and put it into a mixing bowl, Next, add green chili paste, almond paste, yogurt
Add cream, salt, black
pepper powder, coriander, and mint leaves
Add lemon juice, and mix everything well
Towards the end add the gram masala powder and mix well
And refrigerate for 2 hours
Wash basmati rice well until the water runs clear, and soak it for at least 3o minutes to 40 minutes
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
And fry them with onion for a minute, Before putting the marinated mutton into the pot stir well again
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
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
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
Preheat the heavy iron Tawa
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
Add the drained rice into the water, Cook until 90% done on a medium flame.
When done drain it into a colander
Layer the mutton masala at the bottom of the pot using the same pot in which we have boiled the rice
Next layer rice on top of the mutton masala.
Sprinkle the brown onion and coriander
Add a few drops of biryani 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
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
Sofyani biryani is done. allow a bit to cool down. otherwise, biryani rice may be broken up. fluff the rice up
And transfer to the serving tray/plate
Serve sofyani biryani with raita
Sofyani Biryani is a delicious,mild-spiced, mouth-watering layered white rice dish. made with marinated flavored mutton with mint and coriander leaves.
Ingredients for Mutton Marination:
- 700g, mutton with bones
- 2 tbsp, garlic cloves
- 2 tbsp, ginger garlic
- 8-9 pcs, green chilies
- 30g, almond peeled
- 100ml, milk
- 4 tbsp, cooking cream
- 1 large-size, lemon freshly squeezed
- Salt to taste
- 1 tsp, black pepper powder
- 100g, yogurt
- A handful, of fresh coriander, leaves chopped
- 1 tbsp, mint leaves chopped
For Mutton masala:
- ½ tsp, black peppercorn
- ½ tsp, cumin seeds
- 6, cloves
- 3 pods, green cardamom
- 3 pcs, bay leaves
- 1-inch, cinnamon stick
- 100g, ghee
- 1 cup, onion thin sliced
- 1 ½ cups, of water
For Rice:
- 500g,long-grain super basmati rice
- 2 tbsp, white vinegar or lemon juice
- 2 tbsp, oil
- 4 tbsp, salt
- 2,3, mint leaves
- 4 pcs, green chilies
- ½ tsp, black cumin
- 2, cloves
- 2 pods, green cardamom
- ½ pcs, star anis
Other ingredients:
- 50ml, milk
- 2 tbsp, pure ghee
- 1 tbsp, mix coriander and mint leaves chopped
- 2 tbsp, fried brown onion
- 2-3 drops, biryani essence/kewra optional
- 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
- Take milk and almond then blend almond with milk to a fine paste
- Prepare all ingredients that are going to be marinated
- Rinse the mutton under the running water and put it into a mixing bowl
- Next, add green chili paste, almond paste, yogurt, cream, salt, black pepper powder, coriander, mint leaves, and lemon juice
- Mix everything well
- Towards the end add the gram masala powder and mix well
- And refrigerate for 2 hours
- Wash basmati rice well until the water runs clear
- Soak it for at least 3o minutes to 40 minutes
- 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 and fry them with onion for a minute
- We don’t require brown onion in this recipe as appears from the name this is completely white rice. If we will keep the brown onion then the rice turns brown like pulao while we are preparing white biryani
- Before putting the marinated mutton into the pot stir well again
- And 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
- 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
- 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. 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 a crucial step, undercooking at this step may make your biryani mushy
- 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
- Add the drained rice to 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
- When done drain it into a colander
- Layer the mutton masala at the bottom of the pot using the same pot in which we have boiled the rice
- Next layer of rice on top of mutton masala
- Pour a little warm milk, and ghee along with sprinkling the brown onion
- Add a few drops of biryani essence
- Cover the pot with the lid and keep the heavy object over the lid so that steam can be sealed within the pot
- Alternatively, you can use a foil or moist kitchen cloth to seal
- Simmer the rice first 5-8 minutes on a high flame
- And then on low heat for 10 minutes
- 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. if see it is still very moist. seal it and put it back on the stove for a few more minutes
- Seal back and allow to rest for another 10 minutes
- Sofyani biryani is done. Allow a bit to cool down. Otherwise, biryani rice may be broken up
- Fluff the rice up
- And transfer to the serving tray/plate
- Serve sofyani biryani with raita
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