A luxurious and aromatic Hyderabadi biryani made with tender mutton and fragrant basmati rice. Unlike regular biryanis, this one is cooked with milk, yogurt, and nuts, giving it a beautiful white color and a rich, mildly spiced flavor.
Wash the basmati rice in cold water until the water runs clear, then soak it in fresh water for 30 minutes.
Grind the blanched almonds and cashew nuts with 2-3 tablespoons of water to a smooth paste. Set aside.
In a large bowl, combine the mutton pieces, whisked dahi, milk, ginger paste, garlic paste, green chilli paste/slits, the prepared nut paste, garam masala, white pepper powder, and 1 tsp of salt. Mix thoroughly to coat the mutton.
Cover and let the mutton marinate for at least 1 hour, or up to 4 hours in the refrigerator for best results.
2
Fry the Onions (Birista)
Heat 1 cup of oil in a heavy-bottomed pan or kadai over medium-high heat.
Add the thinly sliced onions and fry, stirring occasionally, for 12-15 minutes until they are evenly golden brown and crisp.
Using a slotted spoon, remove the fried onions and spread them on a paper towel to drain excess oil. These are your 'birista'. Reserve 3 tbsp of the onion-infused oil for later.
3
Cook the Mutton
About This Sofiyani Mutton Biryani Recipe
A luxurious and aromatic Hyderabadi biryani made with tender mutton and fragrant basmati rice. Unlike regular biryanis, this one is cooked with milk, yogurt, and nuts, giving it a beautiful white color and a rich, mildly spiced flavor.
This hyderabadi recipe takes 135 minutes to prepare and yields 4 servings. At 827.04 calories per serving with 46.69g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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In a heavy-bottomed pot or pressure cooker, heat 2 tbsp of ghee and the 3 tbsp of reserved onion oil over medium heat.
Add the whole spices: bay leaves, cinnamon stick, green cardamoms, and cloves. Sauté for 30-45 seconds until they release their aroma.
Add the marinated mutton mixture to the pot. Increase the heat to high and cook for 7-8 minutes, stirring frequently, until the masala is fragrant and oil begins to separate.
Add 1 cup of water, stir well, and bring to a boil. If using a pot, cover, reduce heat to low, and simmer for 60-70 minutes or until the mutton is fork-tender. If using a pressure cooker, cook for 5-6 whistles.
Once cooked, check the gravy. It should be thick and cling to the mutton. If it's too watery, cook uncovered on high heat for a few minutes to reduce it.
4
Par-boil the Rice
While the mutton is cooking, bring a large pot with 8-10 cups of water to a rolling boil. Add 1.5 tsp of salt.
Drain the soaked rice and add it to the boiling water. Cook for 5-7 minutes until the rice is 70% cooked. A grain should break easily when pressed but still have a firm core.
Immediately drain the rice completely in a colander and let it stand for a couple of minutes.
5
Layer and 'Dum' Cook the Biryani
In the same pot with the cooked mutton, or a fresh heavy-bottomed pot, spread the tender mutton curry evenly at the bottom.
Sprinkle half of the birista, half of the mint leaves, and half of the coriander leaves over the mutton.
Gently spread all the par-boiled rice over the mutton layer, creating an even top surface.
Sprinkle the remaining birista, mint, and coriander over the rice. Drizzle the lemon juice, kewra water, saffron-soaked milk, and the remaining 1 tbsp of ghee all over the top.
Cover the pot with a tight-fitting lid. To create a perfect seal ('dum'), you can line the rim with dough or place a clean kitchen towel under the lid.
Place the pot on a tawa (flat griddle) over low heat. Cook on 'dum' for 20-25 minutes. This ensures gentle, even heating without burning the bottom.
6
Rest and Serve
Turn off the heat and let the biryani rest, undisturbed and covered, for at least 15 minutes. This step is crucial for the flavors to meld and the rice to finish cooking in its own steam.
Open the lid and gently fluff the biryani from the sides using a spatula or fork, mixing the layers lightly.
Serve the hot and aromatic Sofiyani Mutton Biryani with a side of Mirchi ka Salan or a simple Raita.
Pro Tips
1Use the best quality, aged long-grain basmati rice for fluffy, separate grains.
2Marinating the mutton for a longer duration (4 hours or overnight) results in exceptionally tender and flavorful meat.
3Frying the onions to a perfect, even golden brown is key to the biryani's flavor. Burnt onions will make the dish bitter.
4Do not overcook the rice during the par-boiling stage. It should be only 70% cooked as it will steam to perfection during the 'dum' process.
5Using a tawa (griddle) under the pot for 'dum' cooking is a foolproof way to prevent the biryani from burning at the bottom.
6Always let the biryani rest after cooking. This allows the steam to distribute evenly and the flavors to settle beautifully.
Recipe Variations
Protein Swap
Protein Swap
Substitute mutton with 500g of bone-in chicken for a quicker version. Reduce the chicken cooking time to 25-30 minutes.
Vegetarian Version
Vegetarian Version
Replace mutton with a mix of hearty vegetables like potatoes, carrots, cauliflower, and green beans, along with paneer cubes. Marinate and cook the vegetables similarly, but for a shorter duration.
Added Richness
Added Richness
For an even more luxurious biryani, crumble 50g of khoya (milk solids) over the mutton layer before adding the final layer of rice.
Health Benefits
✨
High-Quality Protein Source
Mutton provides all essential amino acids required for building and repairing tissues, supporting muscle mass, and maintaining overall body strength.
✨
Rich in Iron and B-Vitamins
This dish is a good source of heme-iron, which is easily absorbed by the body and helps prevent anemia. It also contains B-vitamins, particularly B12, crucial for nerve function and energy production.
✨
Provides Sustained Energy
The combination of complex carbohydrates from Basmati rice and healthy fats from nuts and ghee offers a dense source of energy, keeping you full and energized for longer.
Frequently Asked Questions
What makes Sofiyani Biryani different from other biryanis?
Sofiyani Biryani, also known as 'white biryani', gets its distinct character from using milk, yogurt, and a paste of almonds and cashews instead of red chili powder, turmeric, or tomatoes. This results in a rich, creamy, mildly spiced, and aromatic white-colored dish, contrasting with the fiery, orange-hued traditional Hyderabadi biryani.
Is Sofiyani Mutton Biryani healthy?
It is a rich and calorie-dense dish, best enjoyed in moderation. While it provides excellent protein from mutton and energy from rice and fats, its high content of saturated fats from ghee and mutton means it's not a low-calorie or heart-healthy meal. It's a celebratory dish rather than an everyday one.
How many calories are in one serving of Sofiyani Mutton Biryani?
A single serving of approximately 550g contains around 800-950 calories. The exact count depends on the fat content of the mutton, the amount of ghee used, and the precise serving size.
Can I use chicken instead of mutton?
Absolutely. You can substitute mutton with bone-in chicken pieces. The marination time can be shorter (30-60 minutes), and the cooking time for the chicken will be significantly less, around 25-30 minutes, until it's cooked through.
My biryani bottom gets burnt. How can I prevent this?
To prevent burning, use a heavy-bottomed pot. The most effective traditional method is to place a flat iron tawa (griddle) between the flame and the pot during the 'dum' cooking process. This distributes the heat evenly and prevents direct, harsh heat from scorching the bottom layer.
