Sofiyani Chicken Biryani

1. 1
   prep · ~30 min

   Soak the rice and prep the biryani ingredients.

   1.Rinse the basmati rice until the water runs almost clear.

   2.Soak the rice in fresh water for 30 minutes, then drain well.

   3.Slice the onions thinly, slit the green chilies, and chop the coriander leaves if not already chopped.

   4.Soak the saffron strands in warm milk and set aside.

   TIPDrained rice cooks more evenly and gives you longer, separate grains.
2. 2
   fry · ~12 min

   Fry the onions until golden.

   1.Heat the oil for frying in a wide pan over medium heat.

   2.Add the sliced onions and fry, stirring often, until deep golden and crisp.

   3.Lift them out and let them drain well.

   TIPPull the onions out just before they turn dark brown; they deepen in color as they cool.
3. 3
   saute · ~20 min

   Cook the chicken masala.

   1.Heat the ghee in a heavy pot over medium heat.

   2.Add shah jeera, bay leaf, green cardamom, cloves, and cinnamon; cook until fragrant.

   3.Add ginger-garlic paste and green chili, then sauté for 1 minute.

   4.Add the chicken and cook until the pieces lose their raw color.

   5.Add yogurt, red chili powder, black pepper, garam masala, 0.25 tsp salt, half of the fried onions, mint, coriander leaves, and lemon juice.

   6.Mix well and cook until the chicken is nearly done and the masala turns thick. Add 0.5 cup water only if the pot looks dry.

   TIPKeep the heat medium so the yogurt stays smooth and does not split.
4. 4
   boil · ~8 min

   Parboil the rice.

   1.Bring 6 cups water to a rolling boil in a large pot.

   2.Add 0.5 tsp salt to the water.

   3.Add the drained rice and boil until the grains are about 70 percent cooked but still firm in the center.

   4.Drain the rice immediately.

   TIPDo not fully cook the rice here; it finishes on dum with the chicken.
5. 5
   assemble · ~4 min

   Layer the biryani.

   1.Spread the chicken masala evenly in the heavy pot.

   2.Layer the parboiled rice over the chicken.

   3.Scatter the remaining fried onions on top.

   4.Drizzle the saffron milk over the rice.
6. 6
   rest · ~20 min

   Seal and cook on dum.

   Cover the pot tightly and cook on very low heat for 20 minutes so the rice finishes cooking and the chicken flavor rises through the layers.

   TIPPlace the pot on a flat tawa if the base is thin to protect the bottom from scorching.
7. 7
   rest · ~10 min

   Let the biryani rest off the heat.

   Turn off the heat and leave the pot covered for 10 minutes. This helps the grains firm up and makes mixing easier.

8. 8
   serve

   Fluff gently and serve hot.

   Open the pot, fluff from the sides with a light hand, and serve the Sofiyani Chicken Biryani while hot so each portion gets both rice and chicken.

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