Sofyani Biryani Recipe

                                                 

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 premium-quality rice as it cooks up to fluffy long grains. Soak the rice and cook it in surplus water to get rid of starch and keep the grains non-sticky

 

Marination: long-term 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 a 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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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 a peeled almond. 

               

Then blend almonds 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, and yogurt.

                      

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

                       

Add lemon juice, and mix everything well.

             

Towards the end, add the garam 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, and 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 do. ne

                    

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. Pour a little warm milk, ghee. 

                 

Sprinkle the brown onion and coriander. 

                    

Add a few drops of biryani essence.

                   

Cover the pot with the lid and keep a 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

                   

Biryani Pulao Recipe

              

Pulao Biryani || How to Make Karachi Biryani || Masala Pulao Biryani With step-by-step photos 

Masala Karachi Biryani is a recipe that will stay true to its name. This has to be one of our favorite recipes. But here I made it in my style and kept the name Karachi Masala Pulao Biryani. A very delicious, mild spiced pulao biryani will make you crave the aroma.

Karachi pulao biryani is quite an easy, delicious, and spiced layered biryani made with beef, potato, yogurt, rice, herbs, and basic spices. I didn’t use any store-bought biryani masala or homemade biryani masala. However, I have shared various types of pulao and biryani on my blog. But this one will be quite different due to its attractive aroma and taste.

           

I added beef to this pulao biryani, but you can put the meat you choose, like chicken, mutton, or lamb.

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

You might like this:

beef biryani

chicken biryani

mutton white biryani

zafrani mutton biryani

Sindhi beef biryani

Bombay biryani

keema masoor biryani

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

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Put the meat with ginger garlic paste and 1-liter water in the pot and cook the meat until 90% tender. Note: The remaining stock will be used in making masala. 

Take all the veggies and prepare them. Peel and cut the potatoes, and hard-boil the tomatoes. As you fully cook the potato, it will get mashed with the rice.

                

Heat the Medium-hot oil in the wok and fry the onion till it turns golden brown. 

         

  

Drain the fried onion out of the oil. 

         

        

In a broad pot, heat the ghee. And add mixed whole spices which include black peppercorns, bay leaves, green cardamoms, black cardamom, cumin seeds, cinnamon sticks, and cloves. 

Next, add half-fried brown onion, tomatoes, salt, and a little bit of water. Then add red chili powder, turmeric powder, salt, and crushed coriander powder, and cook the masala for 2-3 minutes on a low-medium flame.

                 

Once the oil is separated, stir to mix with the masala for a minute, then add boiled meat. 

                 

         

Add the potato and pour the remaining stock; further stir to mix well.

                

Then add green chilies and cook with masala over a low-medium flame for 10 minutes.                 

Meanwhile, blend the half-brown onion with green chilies. Make a smooth paste. 

                  

Beat the yogurt with orange food coloring. 

                      

In a large capacity pot, pour water, add salt, black cumin, green cardamom, and clove along with 2 tbsp oil. Between cooking the rice, add white vinegar, and cook till 80%    

                               

Strain the rice into the colander.

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Add onion paste, beaten yogurt, chopped coriander leaves, dry plums, zafrani garam masala, lemon slices, mace nutmeg powder, and julienne-cut ginger. And further, simmer the meat masala on a low flame for around 5-10 minutes.  

                  

Spread all cooked rice over the meat masala, drizzle oil, and saffron milk along with some mint leaves, and cover with the lid. Place the rice on the preheated Tawa.

Simmer the rice first 10 minutes on high heat, then reduce the heat to low and simmer for around 10 minutes. Place a heavy lid over the pot. If you do not have the heavy lid, place any lid and a heavy pot filled with water over the lid.

                             

Switch off the flame and remove the lid carefully. Fluff the rice up. 

                                    

Transfer to the serving plate/tray or dish. 

                 

And serve. Hot with raita and salad