Hyderabadi Sofiyani (Chicken) Biriyani or White/Doodh Biriyani

Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, Hyderabadi Sofiyani (Chicken) Biriyani or White/Doodh Biriyani. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Hyderabadi Sofiyani (Chicken) Biriyani or White/Doodh Biriyani is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. They're nice and they look fantastic. Hyderabadi Sofiyani (Chicken) Biriyani or White/Doodh Biriyani is something which I've loved my whole life.

Many things affect the quality of taste from Hyderabadi Sofiyani (Chicken) Biriyani or White/Doodh Biriyani, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hyderabadi Sofiyani (Chicken) Biriyani or White/Doodh Biriyani delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Hyderabadi Sofiyani (Chicken) Biriyani or White/Doodh Biriyani is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Hyderabadi Sofiyani (Chicken) Biriyani or White/Doodh Biriyani estimated approx 1 hour. Prep Ti.

To get started with this recipe, we have to first prepare a few components. You can have Hyderabadi Sofiyani (Chicken) Biriyani or White/Doodh Biriyani using 30 ingredients and 15 steps. Here is how you cook that.

This is an unique dish/recipe from the very land- Absolutely the Mughlai one ☝️ but slightly different than the usual Mughlai Biriyani dishes…minimal spices used, cooked in the milk gravy, less spicy yet flavourful & quite an easy way of cooking it, in much a lesser time & without much extravaganzas at all !!!

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Ingredients and spices that need to be Take to make Hyderabadi Sofiyani (Chicken) Biriyani or White/Doodh Biriyani:

1. 700-750 gms Chicken Marinade: Chicken on Bones
2. To Taste Salt
3. 1 Pinch Sugar: Recommended
4. 1/2-3/4 Cup Plain Yoghurt
5. 1 tbsp (2 G) Paste: Ginger-Garlic Paste
6. 2 Onions: Finely Sliced
7. 1/8 Cup Fresh Coriander & Mint Leaves: Finely Chopped- Optional
8. 1 tsp Kewra Water
9. 1 tsp Rose Water
10. 1 Cup Almonds, Cashews & Melon Seeds Paste: Blanched & Skinned
11. 1 tsp White Pepper Powder
12. 1 tsp Green Chilli Paste
13. 2 Cups or 500 gms For the Biriyani Rice: Basmati Rice-Long Grain
14. 1.5 Cups Water: To Parboil the Rice unto 75% Cooked
15. 1/4 Cup Milk
16. to taste Salt
17. 1-2 Whole Dry Spices:Bay Leaves
18. 1 Mace Flower
19. 1/4 tsp Nutmeg Powder or Piece
20. 8-10 White Peppercorns
21. 1 tsp Shah Jeera/Caraway Seeds
22. 1 ” Cinnamon Stick
23. 5-6 Green Cardamoms
24. 1 Star Anise
25. 1 Black Cardamom: Optional
26. 1 tbsp (2 G) Paste: Ginger-Garlic Paste
27. 3-4 Fresh Green Chillies: Optional
28. 1/2 Cup Onion Birista: Optional- Ideally not used in the recipe
29. 2-3 tbsps Ghee
30. 2-3 tbsps Cooking Oil: Any Veg. Neutral One

Steps to make to make Hyderabadi Sofiyani (Chicken) Biriyani or White/Doodh Biriyani

1. First Up: Soak the nuts mentioned above for the given time period & then, blend it by mixing either little water or milk- I chose milk over the water & Set Aside-
   Now, for the Chicken Marination- Add in a large bowl, all the aforesaid ingredients for the same & mix everything well together until nicely combined and well incorporated- Cover it & let it marinate nicely for at least 4-6 hrs time or overnight is always the best, which I prefer
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3. Wash well the Basamati Rice of the given measurement & soak it in the water for about 30 mins time to puff up well-
   Get ready with the rest all other ingredients for the furtherance of the very cooking process without much ado
4. Heat up a frying pan over the medium flame on one side & on the other side- We need to boil the measured amount of water to cook the rice post its soaking time period (I’ll mention that in the latter columns, vividly)- Add in the ghee to the frying pan, followed by the tempering spices until they turn aromatic- In goes the finely chopped onions & sauté until its translucent & never to be browned at all, particularly for this recipe & that’s the catch
5. Once done: Add in the 2G Paste, green chillies with some salt & a pinch sugar (optional) & continue sautéing until the raw smell goes off completely & the mixture becomes nicely fragrant- Time to add in the marinated chicken pieces to it & some garam masala powder & continue sautéing nicely for about 6-7 mins time until the moisture in it evaporates
6. Now, in goes the remaining nut pastes & a few finely chopped fresh coriander leaves (if you choose so), sauté continues- Add some hot water to it post checking out the seasonings correctly by washing the chicken marinade bowl itself so as not to waste a single drop of it & utilise it completely- Add in some more hot water to it, cover the lid & allow it to cook until 75-80% is done as that of the rice & then put to the Dum
7. Now, coming to the Biriyani Rice part: Add in a heavy bottomed pan/pot/vessel- 2.5 Cups of water (RT) plus 1/2 Cup of milk (RT), some salt & 2G Paste, Shah Jeera, & a few whole dry spices as well, as aforementioned, lemon juice- mix everything well together until nicely combined and well blended, cover & bring it to a rolling boil & then adding in the soaked rice to it, give it a good mix altogether
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9. Cover it up, lower the flame & cook it until 75% is done & the rest to be cooked while putting it in the Dum post, layering with the similarly cooked Chicken pieces & then get slow cooked nicely in the DUM Method
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13. Now, once the Chicken is cooked unto its 75% too, put off the flame & allow it to rest on the hot oven itself until the rice is cooked until its 75% as well-
    Once both are cooked individually to their 75-80% then, put off the flame at this point when, the layering need be done to put into the DUM & slow cooked together for another 10-12 mins time before serving it piping hot with the Raita or Salad of your choice
14. Now, once the DUM is over, put off the flame & let it sit in its standing position for another 10 l-12 mins time before serving it piping hot- Transfer it to the serving plate/platters- Garnish it your own way & since this one’s a Lein absolutely delectably rich, creamy, flavourful Mughlai Dish yet, quite simplistic ways to prepare the same & its completely WHITE looks gives it a different impetus, altogether
15. Garnishing it depends completely on your own choice as I’ve done it my way & ENJOY this unique DELISH, as is…& that’s how this one’s mostly had in the very land…

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So that's going to wrap it up for this special food Recipe of Ultimate Hyderabadi Sofiyani (Chicken) Biriyani or White/Doodh Biriyani. Thanks so much for reading. I'm confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!