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  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:

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 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. 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 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 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

                   

Mutton Yakhni Biryani Recipe

Mutton yakhni biryani | Yakhni biryani || How to Make Mutton Yakhni Biryani with step-by-step photos

Mutton Yakhni Biryani is a traditional and yummy recipe, yakhni biryani is not prepared with any specific recipe or is applied by different methods, not at all. Rather it's a combination of biryani and pulao. But are added tomato, yogurt, and spice powder which are added in other types of biryani recipes, to understand this biryani pulao method is quite different instead of the typical biryani method, rather it is similar to the pulao cooking method
                         

I’m so pleased to share this recipe. I tried this recipe twice and it turned out really good. If you like it please share your opinion in the comments, that’s a great motivation. As a family tradition, we make yakhni biryani

I’m very fond of garnishing so I’ve added fried onions, ginger garlic paste green chilies, tomatoes, and my homemade yakhni biryani masala, The Yakhni pulao taste was so yummy

Generally, Yakhni pulao is not very spicy but this one is moderately spiced. You may use fewer green chilies if you like them less spicy. What makes pulao yummy is the striking aroma and broth-flavored rice.

                                    

                                        

Tip for making Yakhni Biryani:

The thing with making biryani is that the rice grain should be well separated. Now, that’s a thing you learn with a little practice.

Meat:

While making Yakhni, keep in mind we need half-cooked meat. We will cook it in rice and it will be cooked again for 10 minutes. So, if you overcook your meat it will come off the bone and lose all its texture.  So meat should be almost cooked but not very soft.

This is the most important ingredient. Since all water will be absorbed by the rice, we need to keep the Yakhni salty like a bit of salty soup. You can taste Yakhni right before adding soaked rice to check the salt. Water Level of gravy in Yakhni Biryani

The second tip keep the water level 1 inch above the rice layer when you add rice in yakhni to make pulao. When the rice has puffed and water is not visible above the rice, reduce the heat to very low and cover the lid

How to fix the water in biryani:

1. If your pulao has accidentally added more water do not worry just take a dry kitchen towel/handkerchief cover the pot properly and leave it on low flame for at least 30 minutes it will be set on its own
2. On the other hand, if your rice seems uncooked and the water is almost evaporated then wet the kitchen towel thoroughly cover the pot properly with it, and leave for 15 minutes after minutes you will see your rice has cooked properly

Note: don’t add more water when rice is undercooked it will be mushy and sticky, So let's begin 

If you have tried this Mutton Yakhni Biryani Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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In a large pot add ghee heat it then add onion slices and fry it until turns to a golden brown color

                    

Add whole spices and fry it for a minute on medium-low flame

                           

Add mutton and stir it until the meat changes its color

             

Now add ginger garlic paste, tomato, yogurt, and yakhni biryani masala, mix them well, and stir constantly till oil separates add 500 ml water and bring it to a boil now cover the lid and allow to cook on medium-low flame for about 40-50 minutes or until the meat is tender

Now add drained rice and green chilies stir them and taste the salt at this stage you can adjust it. 

Note the water should be 1 inch above the rice. cover the lid and let it cook for 5-8 minutes on the high-medium flame

             

After 8 minutes remove the lid and sprinkle some drops of food color and biryani essence_Simmer it for 10 minutes

         

Remove from the flame and let it cool down transfer to the serving tray/plate and sprinkle brown onions on top
   

         

Mutton yakhni Biryani is ready to serve with mixed veggie raita and salad

Zafrani Mutton Biryani Recipe

Zafrani Mutton Biryani | Mutton Zafrani Biryani || How to Make Mutton Biryani with step-by-step photos

Zafrani Mutton Biryani is a quite tasty and simple zafrani mutton biryani_An elegant style of  Mutton zafrani Biryani. Cooked with marinated meat, all spices, and saffron, which is why it is called zafrani biryani. It has a very different taste from regular biryani. You have a dinner/party at your home and you want to cook a rice dish that is easy and mind-blowing. Trust me and choose this one. It’s very easy to cook and nothing less than other biryani.

Personally, 

I love fewer ingredients meals and this biryani has fewer ingredients_A unique recipe not only easy to make but very delicious and appetizing_you must have tried a lot of biryani recipes but this one is very different from others you haven't tried this recipe then just ponder if you are going to lose a quality dish, its recommended

                         

I used mutton in this recipe you can use chicken, lamb, or beef as well_ This tasty biryani can be eaten at iftar instead of fried and oily stuff. If you are a biryani lover so you can also check out other biryani recipes on my blog

Sindhi biryani

Chicken biryani

Chicken dum biryani

Mutton yakhni biryani

Egg biryani

Bombay biryani

Beef biryani

If you have tried this Zafrani Mutton Biryani Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To prepare this recipe firstly peel and cut the onion into slices

        

Soak the saffron in the milk

            

Chop the coriander and mint leaves  

  

Whisk the yogurt 

                               

Rinse the mutton under the running water then add lemon juice and ginger-garlic paste_Stir to mix well

                     

Leave the mutton by covering it for 15 minutes

                      

Now combine powder spices and yogurt to the marinated meat_Stir to combine well

                

And more further leave it to rest for 15 minutes_Total marinating timing is 30 minutes

                                       

Heat the ghee on medium heat in the pot and put onion slices_First 10 minutes fry the onion on high heat

Once they turn to light golden_lower the flame on medium-low

                         

Keep on stirring until the onion turns to a nice golden brown in color the half-fried onion out of the oil 

                          

Drain the onion on the plate for use later

                                   

In the same pot add the marinated mutton_Fry it for 5 minutes on medium flame_Pour 2 cups of water

                         

Bring it to a boil and cook it till the meat is tender

                        

Meanwhile, the mutton is cooking rinse the rice thoroughly until starch is removed Soak the rice for 30 minutes set aside

                            

Once the meat is tender
                        

Add green chilies to the mutton masala
                         

Then add chopped coriander leaves and mint_stir to mix up_Simmer the mutton masala for 3-4 minutes over low medium flame

                   

Turn off the flame and take the excess oil out of another bowl
                 

This oil will come to work at the time of layering set aside

                                                   

Pour the water into the large capacity depth pot_Add enough amount of salt until the water becomes salty then add whole spices along with oil, Once boil the water 

                               

Add soaked rice and stir well

                         

And cook the rice at about 90%              

Drain the rice into the colander and set it aside

                              

Heat the Tawa

          

In the large-capacity heavy bottom, the pot spread the first layer of mutton masala and then all the rice_Make two holes among the rice and add food color, drizzle some remaining oil

                                    

Then add fried brown onion, saffron milk along with biryani essence

                          

Cover the lid and place any heavy metal thing so that steam can be sealed within the pot_Place the pot on hot tawa_Allow simmer the biryani for the first 5-8 minutes on high flame then reduce the heat to low, Let it simmer further for 10 minutes

                             

Turn off the flame_Zafrani Biryani is ready Let the biryani a bit cool down

                      

Then fluff the rice up

              

Transfer to the serving dish/tray

                       

Serve hot with mixed veggie raita or cumin raita