Sofiyani Biryani

Sofiyani Biryani 3


Chicken – 1 kg
Basmati Rice – 400 gms
Yogurt – 200 gms
Onions – 200 gms
Ginger Garlic Paste – 2 tbsp
Red Chilli Powder – 1 tsp
Shahi jeera – 1/2 tsp
Cardomom – 1/2 tsp
Cloves – 1
Cinnamon – 1 small piece
Bay Leaves – 2
Mace Powder – 1 pinch
Lemon – 1
Saffron – 1 pinch
Mint – 1 small bunch
Coriander – 1/2 cup
Oil – 1 cup
Salt to taste


1. Clean , cut chicken into medium sizes pieces.
2. Soak rice, boil till three-fourth done.
3. Steep saffron in little (2 tbsp) curds.
4. Heat oil in a handi add the whole garam masala, add finley sliced onions.
5. Fry till it turns golden brown.
6. Add ginger-garlic paste and fry well till the raw flavour dissappears.
7. Add chilli powder, followed by chicken. Fry it well.
8. Add curd to moisten. Cook till chicken is done.
9. Add the saffron curds which was soaked and lemon juice.
10. Arrange layers of rice then a layer of chicken not forgetting the finely chopped pudina and dhaniyaa in between them.
11. Preferably use a copper bottom or a thick bottom Handi for Biryani .
12. The last layer or the layer should be rice garnished with pudina and dhaniya .
13. Cover with a tight lid and place it in the preheated oven.
14. Depending on your kind of oven it might take 15-30 minutes for Biryani to be cooked and well infused with flavors.
15. Serve hot, that’s when it tastes the best.

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