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A delicate and aromatic Hyderabadi specialty, this white chicken biryani gets its subtle heat from green chilies and rich flavor from a yogurt and nut-based marinade. A beautiful alternative to the classic fiery biryani, perfect for special occasions.
For 4 servings
Prepare Key Components (30 mins)
Marinate the Chicken (5 mins + 30 mins resting)
Aromatic basmati rice and tender vegetables are layered and slow-cooked to perfection in this classic Hyderabadi dish. Infused with saffron, mint, and fried onions, it's a vegetarian feast for the senses.
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A delicate and aromatic Hyderabadi specialty, this white chicken biryani gets its subtle heat from green chilies and rich flavor from a yogurt and nut-based marinade. A beautiful alternative to the classic fiery biryani, perfect for special occasions.
This hyderabadi recipe takes 90 minutes to prepare and yields 4 servings. At 1431.79 calories per serving with 63.78g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Parboil the Rice (10 mins)
Layer and 'Dum' Cook the Biryani (30 mins)
Rest and Serve (15 mins)
Replace the chicken with 500g of paneer and mixed vegetables like carrots, beans, and cauliflower. Marinate and cook them for a shorter duration.
Add 2 tablespoons of fresh cream (malai) or 1/4 cup of crumbled khoya to the chicken marinade for an even richer and creamier texture.
Add a few drops of kewra water or rose water along with the saffron milk for a more fragrant, Mughlai-style aroma.
Increase the number of green chilies or add 1 tablespoon of coarse green chili paste to the marinade for an extra kick of heat.
Chicken is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
The use of curd (yogurt) in the marinade provides beneficial probiotics, which support a healthy gut microbiome and aid in digestion.
Basmati rice is a good source of complex carbohydrates, which provide a steady release of energy to keep you active throughout the day.
Spices like cardamom, cloves, and cinnamon are not just for flavor; they contain antioxidants and have anti-inflammatory properties that contribute to overall wellness.
Sofiyani Biryani, also known as white biryani, is a Hyderabadi specialty. Unlike its fiery red counterpart, it gets its flavor and mild heat from green chilies, white pepper, and whole spices, and its richness from a yogurt and nut-based marinade. It does not use red chili powder, turmeric, or tomatoes, resulting in its signature pale color.
A typical serving of Sofiyani Chicken Biryani (around 500g) contains approximately 650-750 calories. The exact number can vary based on the amount of oil/ghee used and the cut of chicken.
It can be part of a balanced diet. It's a good source of protein from chicken and probiotics from yogurt. However, it is also high in carbohydrates and fats from the rice, oil, and ghee. To make it healthier, you can use leaner chicken cuts and reduce the amount of oil and ghee.
Yes, you can use boneless chicken breast or thigh pieces. Reduce the initial cooking time of the chicken in Step 4 to 5-6 minutes, as boneless chicken cooks much faster than bone-in pieces.
Mushy biryani is usually caused by overcooking the rice in the parboiling stage. Ensure you only cook the rice to 70% doneness; it should still have a distinct bite. Also, the ratio of marinade to rice is important; too much liquid in the marinade can also make the final dish soggy.
Store leftover biryani in an airtight container in the refrigerator for up to 2-3 days. To reheat, sprinkle a little water over the biryani and microwave it, or heat it in a pan on the stovetop over low heat with a lid on to steam it through.