A delicate, aromatic Hyderabadi biryani made with fragrant basmati rice and tender chicken. Its signature white color comes from a rich marinade of yogurt, almonds, and green chilies, creating a mild yet flavorful dish fit for a special occasion.
A vibrant and tangy South Indian condiment made with ripe tomatoes, onions, and a blend of aromatic spices. This versatile chutney, with its perfect balance of sweet, sour, and spicy notes, is an essential accompaniment for idli, dosa, uttapam, and various other South Indian dishes.
About Chicken Sofiyani Biryani with Tomato Chutney
Aromatic Chicken Sofiyani Biryani, perfectly spiced and served with tangy tomato chutney. Pure soul-satisfying delight!
This hyderabadi dish is perfect for dinner. With 1480.42 calories and 63.660000000000004g of protein per serving, it's a nutritious choice for your meal plan.
83gfat
4 tbsp Ghee (Divided)
0.25 cup Milk (Warm)
1 pinch Saffron Strands
0.25 cup Coriander Leaves (Chopped)
0.25 cup Mint Leaves (Chopped, plus extra for garnish)
2 tbsp Lemon Juice
1 tsp Garam Masala
1 tsp Shahi Jeera (For boiling rice)
4 pcs Green Cardamom (For boiling rice)
4 pcs Cloves (For boiling rice)
1 inch Cinnamon Stick (For boiling rice)
1 pcs Bay Leaf (For boiling rice)
1.5 tsp Salt (For the marinade)
Instructions
1
Preparation & Soaking
Rinse the basmati rice under cold water until the water runs clear, then soak it in ample water for 30 minutes.
Blanch the almonds by soaking them in hot water for 10 minutes, then peel the skins. Grind the peeled almonds with 2 tablespoons of water to a smooth, fine paste.
Thinly slice the onions. Chop the coriander and mint leaves. Slit the green chilies lengthwise. Keep everything ready.
2
Make Birista (Fried Onions)
Heat vegetable oil in a heavy-bottomed pan or kadai over medium-high heat.
Add the sliced onions and fry, stirring occasionally, for 12-15 minutes until they turn uniformly golden brown and crisp.
Remove the fried onions (birista) with a slotted spoon and spread them on a paper towel to drain excess oil. They will become crispier as they cool.
3
Marinate the Chicken
In a large bowl, combine the chicken pieces, thick curd, ginger-garlic paste, almond paste, slit green chilies, and lemon juice.
Add the chopped coriander, mint leaves, garam masala, 1.5 tsp of salt, and 2 tablespoons of ghee.
Crush and add half of the prepared birista to the marinade. Mix everything thoroughly to ensure the chicken is well-coated.
Cover and let the chicken marinate for at least 1 hour at room temperature, or for best results, 4-6 hours or overnight in the refrigerator.
4
Par-boil the Rice
In a large pot, bring 8 cups of water to a rolling boil. Add the shahi jeera, green cardamoms, cloves, cinnamon stick, bay leaf, and 2 tsp of salt.
Drain the soaked rice completely and add it to the boiling water.
Cook for 5-7 minutes, or until the rice is 70% cooked. The grain should be firm and break easily when pressed, but not be mushy.
Immediately drain the rice in a colander, discarding the whole spices if desired.
5
Layering and Dum Cooking
In a heavy-bottomed pot (handi), spread the marinated chicken mixture evenly at the bottom.
Gently spread the par-boiled rice over the chicken layer. Do not press down.
Sprinkle the remaining birista, a few extra mint leaves, and the remaining 2 tablespoons of ghee over the rice.
Soak the saffron strands in the warm milk for 5 minutes, then drizzle this mixture evenly over the rice.
Seal the pot tightly with a lid. For a perfect 'dum', you can seal the gap between the lid and pot with atta dough or place a clean kitchen towel under the lid.
Cook on high heat for the first 5 minutes, then reduce the heat to the absolute lowest setting. Cook on dum for 25-30 minutes. Placing a tawa (griddle) under the pot ensures even heat.
6
Rest and Serve
Turn off the heat and let the biryani rest, unopened, for at least 10-15 minutes. This step is crucial for the flavors to meld.
Open the lid and gently fluff the biryani from the sides using a fork or a flat spatula, mixing the rice and chicken layers lightly.
Serve hot with a side of Mirchi ka Salan or your favorite raita.
63cal
1gprotein
7gcarbs
4gfat
Ingredients
400 g Roma Tomatoes (Approx. 4 medium, ripe and roughly chopped)
1 medium Red Onion (Approx. 150g, roughly chopped)
2 tbsp Sesame Oil (Also known as gingelly oil, divided)
1 tsp Chana Dal
1 tsp Urad Dal
4 cloves Garlic (Peeled and roughly chopped)
1 inch Ginger (Peeled and roughly chopped)
4 pcs Dried Red Chilies (Use Byadgi or Kashmiri for color and mild heat)
0.25 tsp Turmeric Powder
0.5 tsp Kashmiri Red Chili Powder (Optional, for enhanced color)
1 tsp Jaggery (Grated or powdered. Can substitute with sugar.)
1 tsp Salt (Adjust to taste)
0.5 tsp Mustard Seeds
0.25 tsp Asafoetida
1 sprig Curry Leaves (About 10-12 leaves)
2 tbsp Water (As needed for grinding)
Instructions
1
Sauté Dals and Aromatics
Heat 1.5 tablespoons of sesame oil in a pan or kadai over medium heat.
Add the chana dal and urad dal. Sauté for 1-2 minutes, stirring constantly, until they turn light golden and aromatic. Ensure they do not burn.
Add the dried red chilies, chopped onion, garlic, and ginger. Continue to sauté for another 3-4 minutes until the onions soften and become translucent.
2
Cook the Tomatoes
Add the chopped tomatoes, turmeric powder, Kashmiri red chili powder (if using), and salt. Mix everything together thoroughly.
Cover the pan and cook for 8-10 minutes on a medium-low flame, stirring occasionally. Cook until the tomatoes break down, become mushy, and oil begins to separate from the sides.
Stir in the grated jaggery and cook for one more minute until it dissolves completely, balancing the flavors.
3
Cool and Grind the Mixture
Turn off the heat and allow the mixture to cool down completely to room temperature. This is a crucial safety step to prevent hot steam from building pressure in the blender.
Once cooled, transfer the entire mixture to a blender or mixie jar.
Blend to a smooth or slightly coarse paste, as per your preference. Add 1-2 tablespoons of water only if necessary to aid the grinding process.
4
Prepare the Tempering (Tadka)
In a small tadka pan, heat the remaining 0.5 tablespoon of sesame oil over medium heat.
Once the oil is hot, add the mustard seeds and let them splutter completely, which takes about 30-45 seconds.
Add the asafoetida and fresh curry leaves. Be cautious as the curry leaves will crackle. Sauté for about 30 seconds until the leaves are crisp and fragrant.
5
Combine and Serve
Pour the hot tempering over the ground chutney in the blender jar or a serving bowl.
Mix well to incorporate the flavors of the tadka. Your authentic Tomato Chutney is now ready to be served.
