Sofiyani Chicken Biryani with Cucumber Raita

Instructions

1. 1

   Prepare Key Components (30 mins)

   • Wash the basmati rice gently until the water runs clear, then soak in fresh water for 30 minutes. Drain completely before cooking.
   • Soak almonds and cashews in warm water for 20 minutes. Peel the skin off the almonds. Grind the peeled almonds and cashews into a very smooth paste using a little water.
   • In a small bowl, soak the saffron strands in 3 tbsp of warm milk and set aside.
   • Heat 1 cup of oil in a wide pan on medium heat. Add the thinly sliced onions and fry patiently, stirring occasionally, for 15-20 minutes until they are uniformly golden brown and crisp. Drain the fried onions (birista) on a paper towel. Reserve 4 tbsp of the onion-infused oil for later.
2. 2

   Marinate the Chicken (5 mins + 30 mins resting)

   • In a large mixing bowl, combine the chicken pieces with the whisked curd, ginger-garlic paste, slit green chilies, the prepared nut paste, and lemon juice.
   • Add the dry spices: coriander powder, cumin powder, white pepper powder, garam masala, and 1.5 tsp of salt.
   • Crush half of the fried onions (birista) by hand and add them to the marinade along with half of the chopped mint and coriander leaves.
   • Mix everything thoroughly to ensure the chicken is well-coated. Cover and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
3. 3

   Parboil the Rice (10 mins)

   • In a large pot, bring 8 cups of water to a rolling boil. Add the whole spices (shahi jeera, green cardamom, cloves, cinnamon stick, bay leaf) and 2 tsp of salt.
   • Add the soaked and drained rice to the boiling water. Cook for 5-7 minutes until the rice is 70% cooked. It should have a firm bite and not be fully soft.
   • Immediately drain the rice in a colander, discarding the whole spices if you prefer, and set aside.
4. 4

   Layer and 'Dum' Cook the Biryani (30 mins)

   • In a heavy-bottomed pot (handi), add the 4 tbsp of reserved onion-infused oil. Spread the marinated chicken in an even layer at the bottom.
   • Cook the chicken on medium-high heat for 8-10 minutes, stirring occasionally, until it is partially cooked and the yogurt has thickened slightly.
   • Spread the 70% cooked rice evenly over the chicken layer. Do not mix.
   • Garnish the top of the rice with the remaining fried onions, chopped mint, and coriander leaves.
   • Drizzle the saffron-infused milk and the 2 tbsp of ghee all over the rice.
   • Cover the pot with a tight-fitting lid. To create a perfect 'dum' seal, you can line the rim with dough or place a heavy object on the lid.
   • Cook on high heat for the first 2 minutes, then reduce the heat to the lowest possible setting and cook for 20-25 minutes. The trapped steam will cook the chicken and rice to perfection.
5. 5

   Rest and Serve (15 mins)

   • Turn off the heat and let the biryani rest, with the lid on, for at least 10-15 minutes. This step is crucial for the flavors to meld and the rice grains to firm up.
   • Open the lid and gently fluff the biryani from the sides using a spatula or fork, bringing the chicken from the bottom to the top.
   • Serve the hot and aromatic Sofiyani Chicken Biryani with a side of Mirchi ka Salan or a simple raita.