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Sofiyani Biryani

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Occasion: Any   Total servings: 4
Cuisine: Pakistani   Calories:
Effort: Easy   Pre-Prep time:
Best for: All   Preperation time: 1 hour
How to serve: Hot    

Sofiyani Biryani recipe by Nazia Nazar at DesiRecipes.com.
Tender morsels of chicken in a creamy, spicy blend of onion, garlic, ginger, turmeric, cumin, tomatoes etc.


Ingredients
1/2 cup Oil
Whole Spices
2 Onions chopped
4 Green Cardamoms
2 tsps GingerClick to find more about Ginger / GarlicClick to find more about Garlic
2 black Cardamoms
2 tsps Red Chilli powder
6 Cloves
1 ChickenClick to find more about Chicken cut into approximately 16 pieces
2 pieces of CinnamonClick to find more about Cinnamon
1 Bay leaf
1 + 1 cups of Yoghurt
1 tsp Black Cummin seeds
2 tbsp Lemon juice
750 gms Rice cleaned
1 & 1/2 tsps SaltClick to find more about Salt
2 tbsps of Milk mixed in the saffron 1/2 tsp & curd
1/2 cup Coriander and MintClick to find more about Mint leaves chopped


Preparation
Heat the oil. Divide the whole spices into 2 portions, and put 1 portion into the oil. Stir. Add the onions and fry till they are light golden.
Add the gingerClick to find more about ginger/garlicClick to find more about garlic, red chilli powder and chickenClick to find more about chicken pieces.
Stir and fry till the oil seperates.
Add 1 cup of yoghurt and stir. Cover the pot and let it simmer till the chickenClick to find more about chicken is tender.
Check the contents occasionally, if it is drying out and the chickenClick to find more about chicken is still not tender add 1/2 a cup of water.
Add the lemon juice. Meanwhile, wash and soak the rice and put to boil with the saltClick to find more about salt and the remaining whole spices in another pot.
When the rice is almost cooked, drain it. Mix the saffron with the balance yoghurt and divide into 2 portions.
Sprinkle 1 portion of this, alongwith 1/2 of the mintClick to find more about mint and coriander leavesClick to find more about coriander leaves, over the chickenClick to find more about chicken.
Spread 1/2 of the rice over the chickenClick to find more about chicken over this sprinkle the remaining saffron / yoghurt mixture followed by the remaining coriander and mintClick to find more about mint leaves.
Place a moist cloth on top and cover the pot with the lid. Steam cook on low for 5 more minutes.
Serve hot with raita.



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