Sofiyani Biryani with Cucumber Raita

Instructions

1. 1

   Preparation and Marination

   • Wash the basmati rice thoroughly and soak it in water for 30 minutes.
   • Soak cashews and almonds in 1/4 cup of hot water for 15 minutes, then grind them into a smooth paste.
   • In a large bowl, combine the chicken pieces, whisked curd, ginger-garlic paste, slit green chilies, the prepared nut paste, half of the mint and coriander leaves, lemon juice, 1.5 tsp salt, white pepper powder, and garam masala.
   • Mix everything well to coat the chicken. Cover and let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
2. 2

   Prepare Birista (Fried Onions)

   • Heat oil in a wide, heavy-bottomed pan over medium heat.
   • Add the thinly sliced onions and fry, stirring occasionally, for 12-15 minutes until they are evenly golden brown and crisp.
   • Carefully remove the fried onions (birista) with a slotted spoon and spread them on a paper towel to drain excess oil. Set aside.
3. 3

   Cook the Chicken

   • In a heavy-bottomed pot (handi) suitable for dum cooking, heat 2 tbsp of ghee over medium heat.
   • Add the marinated chicken mixture to the pot.
   • Cook for 15-20 minutes, stirring occasionally, until the chicken is about 80% cooked and the gravy has thickened. The oil should start to separate at the edges.
4. 4

   Par-boil the Rice

   • While the chicken is cooking, bring 8 cups of water to a rolling boil in a large pot.
   • Add 2 tsp salt, green cardamoms, cloves, cinnamon stick, bay leaf, and shah jeera to the boiling water.
   • Drain the soaked rice and add it to the pot. Cook for 5-7 minutes until the rice is 70% cooked. A grain should break easily when pressed but still have a firm core.
   • Immediately drain the rice completely in a colander and let it stand for a minute.
5. 5

   Layer the Biryani

   • Take the pot with the partially cooked chicken. Spread half of the par-boiled rice evenly over the chicken.
   • Sprinkle half of the fried onions (birista), and the remaining mint and coriander leaves over the rice.
   • Gently layer the remaining rice on top.
   • Garnish with the rest of the fried onions. In a small bowl, soak the saffron pinch in the warm milk for a few minutes, then drizzle this mixture and the remaining 1 tbsp of ghee over the top layer of rice.
6. 6

   Dum Cooking

   • Seal the pot tightly with a lid. For a perfect seal, you can use a dough made from atta and water to seal the gap between the pot and the lid.
   • Place a tawa (flat griddle) on the stove over low heat and place the sealed pot on top of it. This ensures gentle, even heating.
   • Cook on 'dum' (low heat) for 20-25 minutes.
   • After 25 minutes, turn off the heat and let the biryani rest, unopened, for at least 10-15 minutes. This allows the flavors to meld.
7. 7

   Serve

   • Carefully open the pot. You will be greeted by a fragrant aroma.
   • Use a fork or a flat spatula to gently fluff the rice from the sides, mixing the layers slightly without breaking the grains.
   • Serve the hot Sofiyani Biryani with a side of Mirchi ka Salan or a simple raita.