Hyderabadi Sofiyani (Chicken) Biriyani or White/Doodh Biriyani

Ingredients

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

Steps

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
8. 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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10. 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
11. 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
12. 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…