Sofiyani Biryani
A unique, mild, and aromatic biryani from Hyderabad. It's known as the "white biryani" because it's made with green chilies and whole spices, skipping red chili and turmeric for a subtle, fragrant flavor profile. Perfect for special occasions.
For 4 servings
7 steps. 65 minutes total.
- 1
Step 1
- a.Preparation and Marination
- b.Wash the basmati rice thoroughly and soak it in water for 30 minutes.
- c.Soak cashews and almonds in 1/4 cup of hot water for 15 minutes, then grind them into a smooth paste.
- d.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.
- e.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
Step 2
- a.Prepare Birista (Fried Onions)
- b.Heat oil in a wide, heavy-bottomed pan over medium heat.
- c.Add the thinly sliced onions and fry, stirring occasionally, for 12-15 minutes until they are evenly golden brown and crisp.
- d.Carefully remove the fried onions (birista) with a slotted spoon and spread them on a paper towel to drain excess oil. Set aside.
- 3
Step 3
- a.Cook the Chicken
- b.In a heavy-bottomed pot (handi) suitable for dum cooking, heat 2 tbsp of ghee over medium heat.
- c.Add the marinated chicken mixture to the pot.
- d.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
Step 4
- a.Par-boil the Rice
- b.While the chicken is cooking, bring 8 cups of water to a rolling boil in a large pot.
- c.Add 2 tsp salt, green cardamoms, cloves, cinnamon stick, bay leaf, and shah jeera to the boiling water.
- d.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.
- e.Immediately drain the rice completely in a colander and let it stand for a minute.
- 5
Step 5
- a.Layer the Biryani
- b.Take the pot with the partially cooked chicken. Spread half of the par-boiled rice evenly over the chicken.
- c.Sprinkle half of the fried onions (birista), and the remaining mint and coriander leaves over the rice.
- d.Gently layer the remaining rice on top.
- e.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
Step 6
- a.Dum Cooking
- b.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.
- c.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.
- d.Cook on 'dum' (low heat) for 20-25 minutes.
- e.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
Step 7
- a.Serve
- b.Carefully open the pot. You will be greeted by a fragrant aroma.
- c.Use a fork or a flat spatula to gently fluff the rice from the sides, mixing the layers slightly without breaking the grains.
- d.Serve the hot Sofiyani Biryani with a side of Mirchi ka Salan or a simple raita.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use good quality, aged long-grain basmati rice for the best aroma and fluffy texture.
- 2Do not overcook the rice; it should be only 70% cooked as it will steam further during the dum process.
- 3Frying onions until perfectly golden (not burnt) is crucial for the biryani's signature flavor.
- 4Using a heavy-bottomed pot and a tawa underneath helps in even heat distribution and prevents the biryani from burning.
- 5Let the biryani rest for at least 10 minutes after dum cooking. This allows the flavors to meld together beautifully.
- 6The cashew and almond paste is key to the 'Sofiyani' character, providing a rich, creamy base without heavy cream.
Adapt it for your goals.
Protein
Substitute chicken with mutton (goat meat), but increase the marination time to at least 4 hours and the initial cooking time until the meat is tender.
VegetarianVegetarian
Replace chicken with a mix of firm vegetables like potatoes, carrots, cauliflower, and beans. Par-boil the potatoes and carrots before adding them to the pot.
FlavorFlavor
For a richer aroma, add a few drops of kewra water or rose water along with the saffron milk before the dum process.
Why this is on our healthy list.
Rich in Protein
Chicken is an excellent source of lean protein, which is essential for muscle repair, growth, and overall body function.
Gut-Friendly Probiotics
The use of curd (yogurt) provides beneficial probiotics that support a healthy gut microbiome, aiding digestion and boosting immunity.
Energy Source
Basmati rice provides complex carbohydrates, which are the body's primary source of energy, fueling your daily activities.
Aromatic & Calming
Spices like cardamom and saffron are not just for flavor; they have been traditionally used for their calming properties and to aid digestion.
Frequently asked questions
It's called 'Sofiyani' (meaning sophisticated or pure) and 'White Biryani' because it omits red chili powder, turmeric, and tomatoes. Its flavor comes from green chilies, whole spices, and a creamy white base of yogurt and nuts, resulting in a pale, elegant appearance and a mild, aromatic taste.