Sofiyani Chicken Biryani
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
5 steps. 60 minutes total.
- 1
Step 1
- a.Prepare Key Components (30 mins)
- b.Wash the basmati rice gently until the water runs clear, then soak in fresh water for 30 minutes. Drain completely before cooking.
- c.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.
- d.In a small bowl, soak the saffron strands in 3 tbsp of warm milk and set aside.
- e.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
Step 2
- a.Marinate the Chicken (5 mins + 30 mins resting)
- b.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.
- c.Add the dry spices: coriander powder, cumin powder, white pepper powder, garam masala, and 1.5 tsp of salt.
- d.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.
- e.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
Step 3
- a.Parboil the Rice (10 mins)
- b.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.
- c.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.
- d.Immediately drain the rice in a colander, discarding the whole spices if you prefer, and set aside.
- 4
Step 4
- a.Layer and 'Dum' Cook the Biryani (30 mins)
- b.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.
- c.Cook the chicken on medium-high heat for 8-10 minutes, stirring occasionally, until it is partially cooked and the yogurt has thickened slightly.
- d.Spread the 70% cooked rice evenly over the chicken layer. Do not mix.
- e.Garnish the top of the rice with the remaining fried onions, chopped mint, and coriander leaves.
- f.Drizzle the saffron-infused milk and the 2 tbsp of ghee all over the rice.
- g.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.
- h.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
Step 5
- a.Rest and Serve (15 mins)
- b.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.
- c.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.
- d.Serve the hot and aromatic Sofiyani Chicken 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 full-fat, thick yogurt for a creamy and rich marinade. Watery yogurt can make the gravy too thin.
- 2The quality of basmati rice is paramount. Use aged, long-grain rice for the best fluffy and aromatic results.
- 3Frying the onions to a perfect golden brown is key. Undercooked onions will be raw, while overcooked ones will make the biryani bitter.
- 4Do not skip the resting period after the 'dum' cooking. It allows the steam to settle and makes the rice grains perfectly separate.
- 5For an authentic 'dum', you can place the sealed pot on a hot tawa (griddle) over low flame to ensure gentle, even heating and prevent scorching.
- 6White pepper is essential for the signature Sofiyani flavor. Avoid substituting with black pepper as it will alter the taste and color.
Adapt it for your goals.
Vegetarian
Replace the chicken with 500g of paneer and mixed vegetables like carrots, beans, and cauliflower. Marinate and cook them for a shorter duration.
Richer FlavorRicher Flavor
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.
Mughlai TouchMughlai Touch
Add a few drops of kewra water or rose water along with the saffron milk for a more fragrant, Mughlai-style aroma.
Spicier VersionSpicier Version
Increase the number of green chilies or add 1 tablespoon of coarse green chili paste to the marinade for an extra kick of heat.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
Promotes Gut Health
The use of curd (yogurt) in the marinade provides beneficial probiotics, which support a healthy gut microbiome and aid in digestion.
Provides Sustained Energy
Basmati rice is a good source of complex carbohydrates, which provide a steady release of energy to keep you active throughout the day.
Rich in Aromatic Spices
Spices like cardamom, cloves, and cinnamon are not just for flavor; they contain antioxidants and have anti-inflammatory properties that contribute to overall wellness.
Frequently asked questions
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.