Sofiyani Biryani

1. 1
   prep · ~5 min

   Prepare the white masala paste.

   1.Grind blanched almonds, cashews, and soaked poppy seeds into a smooth, thick paste using 3-4 tbsp of water. Set aside.

   TIPSoak the poppy seeds in warm water for at least 15 minutes; this makes them grind to a creamier texture.
2. 2
   fry · ~10 min

   Fry the onions until golden.

   1.Heat 2 tbsp of ghee in a heavy-bottomed pot over medium heat.

   2.Add the sliced onions and fry until deep golden and crisp, about 8-10 minutes.

   3.Remove half the fried onions and set aside on a paper towel for later layering.

   TIPStir continuously and keep the heat at medium — high heat will burn the onions before they crisp up.
3. 3
   saute · ~8 min

   Sear the chicken and build the gravy base.

   1.To the remaining fried onions in the pot, add ginger-garlic paste and slit green chilies. Sauté for 1 minute until fragrant.

   2.Add chicken pieces and sear on all sides until they turn opaque, about 3-4 minutes.

   3.Lower the heat and stir in the whisked yogurt, followed by the prepared white masala paste.

   4.Add salt, white pepper powder, and ground mace. Mix well.

   TIPKeep the heat low when adding yogurt and stir continuously, otherwise the yogurt might curdle.
4. 4
   simmer · ~15 min

   Partially cook the chicken.

   1.Pour in 1 cup of water, stir gently, and bring to a simmer.

   2.Cover and cook on low heat until the chicken is about 70% cooked and the gravy thickens slightly, about 12-15 minutes.

   3.The oil should just start to separate at the edges. Turn off the heat.
5. 5
   boil · ~7 min

   Parboil the basmati rice.

   1.In a separate large pot, bring 3 cups of water to a rolling boil.

   2.Add the soaked and drained basmati rice along with the green cardamom, black cardamom, cinnamon stick, bay leaf, and caraway seeds.

   3.Boil until the rice is 70% cooked. The grains should be firm but no longer brittle, about 5-7 minutes.

   4.Drain the rice immediately and discard the whole spices if desired.

   TIPTo test doneness, press a grain of rice between your thumb and forefinger. It should mash but not break into a paste.
6. 6
   assemble · ~5 min

   Layer the biryani for dum.

   1.Drizzle the remaining 1 tbsp of ghee over the chicken in the pot.

   2.Spread the parboiled rice evenly over the chicken to form a blanket.

   3.Drizzle the saffron-infused milk, rose water, and lemon juice over the rice.

   4.Top with the reserved crispy fried onions, chopped mint, and coriander leaves.

   TIPDon’t stir the layers. The rice must sit loosely on top of the chicken for even steaming.
7. 7
   steam · ~30 min

   Seal and slow-cook on dum.

   1.Seal the pot lid with a ring of wheat dough or by tightly wrapping a muslin cloth around the rim.

   2.Place the pot on the lowest possible heat setting.

   3.Cook undisturbed for 25-30 minutes. You should hear a faint sizzle but see no steam escaping.

   TIPPlace a flat tawa or griddle under the pot to prevent the bottom from scorching — this is the secret to perfectly cooked dum biryani.
8. 8
   rest · ~10 min

   Rest the biryani before opening.

   1.Turn off the heat and let the pot sit, sealed, for 10 minutes. This allows the steam to settle and the flavors to meld.

   TIPDon't rush to open the pot. The resting time is crucial for the rice grains to firm up, so they don't break when you serve.
9. 9
   serve · ~2 min

   Gently fluff and serve.

   1.Remove the seal and lid. Using a wide spatula, gently lift the rice from the sides and mix it with the chicken and gravy below.

   2.Serve hot on a platter, garnished with any remaining fresh herbs.

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