Chicken Sofiyani Biryani

1. 1

   Step 1

   • a.Preparation & Soaking
   • b.Rinse the basmati rice under cold water until the water runs clear, then soak it in ample water for 30 minutes.
   • c.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.
   • d.Thinly slice the onions. Chop the coriander and mint leaves. Slit the green chilies lengthwise. Keep everything ready.
2. 2

   Step 2

   • a.Make Birista (Fried Onions)
   • b.Heat vegetable oil in a heavy-bottomed pan or kadai over medium-high heat.
   • c.Add the sliced onions and fry, stirring occasionally, for 12-15 minutes until they turn uniformly golden brown and crisp.
   • d.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. 3

   Step 3

   • a.Marinate the Chicken
   • b.In a large bowl, combine the chicken pieces, thick curd, ginger-garlic paste, almond paste, slit green chilies, and lemon juice.
   • c.Add the chopped coriander, mint leaves, garam masala, 1.5 tsp of salt, and 2 tablespoons of ghee.
   • d.Crush and add half of the prepared birista to the marinade. Mix everything thoroughly to ensure the chicken is well-coated.
   • e.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. 4

   Step 4

   • a.Par-boil the Rice
   • b.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.
   • c.Drain the soaked rice completely and add it to the boiling water.
   • d.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.
   • e.Immediately drain the rice in a colander, discarding the whole spices if desired.
5. 5

   Step 5

   • a.Layering and Dum Cooking
   • b.In a heavy-bottomed pot (handi), spread the marinated chicken mixture evenly at the bottom.
   • c.Gently spread the par-boiled rice over the chicken layer. Do not press down.
   • d.Sprinkle the remaining birista, a few extra mint leaves, and the remaining 2 tablespoons of ghee over the rice.
   • e.Soak the saffron strands in the warm milk for 5 minutes, then drizzle this mixture evenly over the rice.
   • f.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.
   • g.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. 6

   Step 6

   • a.Rest and Serve
   • b.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.
   • c.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.
   • d.Serve hot with a side of Mirchi ka Salan or your favorite raita.

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