Sofiyani Biryani or White Biryani from Hyderabadi Cuisines is less spicy and light. Do try and enjoy the taste of this delicious Sofiyani Biryani.
Sofiyani Biryani from Maimoona Yasmeen's Recipes
For the mutton Gravy:
Ingredients:
Mutton with bones (big pieces)/Gosht haddi ke saath (bade pieces) - 750 grms
Raw Papaya Paste/Kachhi papai ka paste - 3 tbsp
Green Chillies/Hari Mirch - 12 crushed/ground (kuchli hui/pisi hui)
Curd/Dahi - 250 grms
Ginger Garlic Paste/Adrak Lehsan ka Paste - 1 1/2 tbsp
Salt/Namak - 2 tsp
Lemon/Nimbu - 1 1/2
Cinnamon/Dalchini - 5
Cardamom/Elaichi - 4
Black Cloves/Laung - 3
Oil - 2 tbsp + 1/2 cup (using 200 ml cup)
Onions/Pyaaz - 2 medium (150 grms total)
Mint Leaves/Pudine ke patte - 1/2 cup
Chopped Coriander/Kata hua hara dhaniya - 1/4th cup
Procedure:
1. Add Mutton to the saucepan in which you want to make biryani.
2. Add raw papaya paste, green chilli paste, salt, lemon juice, cinnamon, cardamoms, black cloves, beaten/whipped curd and ginger garlic paste.
3. Mix well. Marinate for at least 3 hrs. Mix the marination once or twice in between.
4. After 2 1/2 hrs of marinating the mutton, add 2 tbsp oil to a pan.
5. Add thinly sliced onions. Stir fry for few seconds.
6. While the onions are still white in colour, remove from the pan. Allow this to cool.
7. Add these stir fried onions to the mutton gravy. We are adding onions later, as onions tend to leave the water
8. Add 1/2 cup oil. To coat well, the raw papaya paste and other spices with mutton, oil is added later. Clarified Butter or Pure Ghee is used in lesser quantity in this biryani.
9. Add mint leaves and chopped coriander. Mint and coriander are added later, again to maintain the white colour of biryani.
10. Mix well.
For Cooking the Rice:
Ingredients:
Basmati Rice - 500 grms
Salt/namak - 3 tsp
Mint Leaves/Pudine ke patte - 2 tbsp
Chopped Coriander/Kata hua hara dhaniya - 1 tbsp
Cinnamon/dalchini - 3 sticks
Cardamom/elaichi - 2
Black Cloves/laung - 2
Procedure:
1. After 2 1/2 hrs of marinating the mutton, soak 500 grms rice for 15-20 min.
2. Add 2 litres water to another saucepan.
3. Add salt.
4. When the water comes to boil, add soaked and drained rice.
5. Add mint leaves, chopped coriander, cinnamon, cardamom and black cloves. All these are added later to prevent them from releasing the colour.
6. When the rice is 30 percent done, drain the water.
For assembling/dum dene ke liye
Ingredients:
Marinated Mutton Gravy/Gosht ki aqni
Semi-cooked Rice/Adhe pake hue chawal
Caraway Seeds/Shahzeera
Milk /Doodh - 1/4th cup
Clarified Butter/Pure Ghee - 1 tbsp
Lemon/nimbu - 1/2 (juice)
Procedure:
1. Add Caraway Seeds/Shahzeera to the mutton gravy and mix well.
2. Layer the semi-cooked rice over the mutton gravy.
3. Spread milk over the layered rice.
4. Add clarified butter/pure ghee and lemon juice.
5. Seal the lid using either foil or dough or a cloth.
6. Cook on high flame for 10-15 min till the steam start emerging from all the sides of the pan. Keep changing the position of the pan for even cooking.
7. Cook on low flame for 15-20 min. Keep changing the position of the pan.
8. Mix form the bottom of the pan and dish out.
Serve hot with Bagare Baingan (Brinjal Masala Sour Curry)
Thanks for watching!
27 авг 2024
