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

                   

Anda Ghotala Recipe

                                     

Anda Ghotala| Scrambled Egg Recipe | How to Make  Scrambled with step-by-step photos and video.

Scrambled is a spicy, flavorful, and mashed recipe, a wholesome street-style item with boiled or half-fried egg, scrambled, and sunny-side-up eggs served with bread or pav alongside paratha for mopping it up. It is a staple favorite breakfast, an easy and quick recipe, Main ingredients are eggs, tomato, onion

But you can variation it such as  boiled eggs with paneer by cutting it into small cubes to make the dish more filling
                  
                                                   

My Latest Video Anda Ghotala:

An additional can be added peas, carrot, capsicum, and other similar vegetables to the dish, improving the dish's taste and its nutritional value, but here I didn’t add any additional ingredients in this recipe but you can by choice

I make it more often for dinner because I love to have it at my dinner rather than breakfast, no time limitation in making this quick recipe whenever you want. It can be prepared even for the best kids' tiffin boxes is healthy and delicious, and this recipe can be ready within 15 minutes if you have already boiled eggs in your fridge otherwise 10 minutes more increase in preparation time
inshallah my next post will be even for kids, stay tuned     
So let's begin 

Tips:

1. If you prefer to use boiled eggs in ghotala, always boil the eggs by putting salt in the water over high heat. This will prevent the eggs from cracking.
2. If you are using half-cooked eggs in ghotala, make sure to cook them with just 1 tablespoon of oil over low flame. Otherwise, your egg ghotala will become dark and tasteless.
3. Here's a suggestion to try using half-cooked eggs in ghotala for a taste similar to brain masala.
4. To prepare this healthy scrambled can be made with additional vegetables like peas, potatoes, capsicum, paneer, and spring onions
5. This meal can be served as a lunch or dinner time other than breakfast as well

                  

You Might Like This:

Veggie Club Sandwich

Bakery Style Fruit Bun

Egg Toast Bread

Egg Paratha

Egg Cheese Sandwich

If you have tried this Scrambled Egg 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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Firstly, gather all the vegetables. Then, proceed to peel and chop them properly.

Heat the oil in the pot/pan and put onions saute them for 2-3 minutes over medium heat, next add chopped tomatoes and cook with tomatoes over medium-low flame. After 2 minutes add salt to taste and stir well 
                                    

To enhance the flavor of your dish, you can try adding red chili powder, cumin powder, and black pepper to the onion masala. Make sure to stir everything well and add some water to prevent burning.

Additionally, you can add Kashmiri red chili powder and Chinese salt, although they are optional and can be skipped if you prefer. Using these spices can help make your dish brighter and more flavorful.

                              

After the oil separates from the masala then add chopped coriander and green chilies, and you can add chopped mint leaves (optional)

First, take a pan and heat the oil on it. Crack all the eggs together and cook them on low flame for 2-3 minutes. In the meantime, sprinkle some coriander leaves, salt, and pepper over the egg 

                                                                   

Once the eggs are cooked, get the pan off the stove and put them into the cooked masala.

                                                                    

Begin by mixing the eggs and masala thoroughly until they are well scrambled.

                 

Quick and easy scrambled egg is done

                    

Transfer this delicious egg ghotala onto a serving plate. It goes well with naan and paratha.
                                                                   

                                  

Enjoy and Share!