This biryani is known as "Safaida", for its white colour. One of the hidden gems of Hyderabadi cuisine. A Nizam who was very fond of biryani could not digest spices hence, his chef came up with this dish. Rich, royal prepared with a concoction of milk, paste of almonds, khoya (mawa) and minimal ghee. No red chillies or saffron are used in order to maintain the white colour. The heat spiked with the addition of green chillies. Delightful, perfect for special occasions or festivals. Also, can be enjoyed by children or those with sensitive digestive system.
Either chicken or mutton pieces are marinated overnight with a paste of ground chillies, garlic, ginger and a blend of coarse spice powders. Then, mixed with khoya, almond paste, yogurt, oil, caramelized onions, mint and coriander leaves. Cooked the authentic Hyderabadi kacchi style with the marinated raw meat layered at the bottom of the pan topped with partially cooked flavoured rice. Lid of the pan sealed all around with dough to trap in the steam, while cooking on low heat (dum) for 45 minutes until the meat is cooked through with each grain of rice perfectly done and separated. Served with raita, this subtle, unique biryani is a nice change from the other spicier versions.
Either chicken or mutton pieces are marinated overnight with a paste of ground chillies, garlic, ginger and a blend of coarse spice powders. Then, mixed with khoya, almond paste, yogurt, oil, caramelized onions, mint and coriander leaves. Cooked the authentic Hyderabadi kacchi style with the marinated raw meat layered at the bottom of the pan topped with partially cooked flavoured rice. Lid of the pan sealed all around with dough to trap in the steam, while cooking on low heat (dum) for 45 minutes until the meat is cooked through with each grain of rice perfectly done and separated. Served with raita, this subtle, unique biryani is a nice change from the other spicier versions.
Sofiyani Biryani
(Serves 8)
Meat Marinade:
1.5 kgs whole chicken or mutton (cut into pieces)
1 teaspoon white pepper powder
salt
Grind to a slightly coarse powder:
1 teaspoon cumin seeds
2 teaspoons coriander seeds
1 teaspoon fennel seeds
6 cloves
2 cinnamon sticks (2.5-inch each)
4 green cardamoms
1 black cardamom
1 blade of mace
1 small star anise
a tiny piece of nutmeg
1 teaspoon dagad phool/patar ke phool/lichen/black stone flower
Grind to a paste with very little water
10 large cloves of garlic (1 pod)
2-inch ginger
10 green chillies
Method:
Wash meat pieces and drain well. Season with salt, pepper powder, coarsely ground spice powders and the paste. Cover and let meat marinate overnight in the refrigerator.
Note:
- In case of mutton, add 1 teaspoon tenderizing powder to the marinade.
Meat Layer:
2 large onions (sliced and caramelized until golden in oil)
1 cup thick yogurt
1/2 cup grated khoya (mawa)
15 almonds (blanched, shelled and ground with 1/4 cup milk)
1/2 cup coriander leaves (chopped)
1/4 cup mint leaves (chopped)
1/2 cup oil
Method:
When water is boiling for rice, mix the marinated meat with yogurt, khoya, almond paste, mint leaves, coriander leaves and oil.
In a deep, wide heavy-bottomed pan, layer meat.
Rice
Ingredients:
3 cups basmati rice
1 teaspoon shahjeera
1 bay leaf
1 star anise
1 cinnamon stick
6 cloves
4 green cardamoms
1 black cardamom
4 green chillies (slit halfway and left whole)
1/4 cup mint leaves
1/4 cup coriander leaves
1 tablespoon oil
salt
Method:
Soak rice in water for 30 minutes.
Boil water in a separate pan for rice. When water starts to boil, add the rice with spices, mint leaves, coriander leaves, enough salt and cook until half done (50%). Drain out the water through a sieve. (Ensure to add a little extra salt.)
Note:
- A subtle biryani hence, rice water is flavoured with spices and herbs.
Rice Layer:
2 large onions (sliced and caramelized until golden in oil)
juice of one big lime (2 tablespoons)
1 teaspoon garam masala powder
2 teaspoons kewra water
2 teaspoons rose water
1/4 cup ghee (melted)
few slivered almonds or cashewnuts fried in oil for garnishing
salt
Method:
Spread all the rice over the raw meat. Sprinkle garam masala powder and the caramelized onions on top. Pour the lime juice, rose water, kewra water and ghee. Cover pan, seal with aluminum foil or dough. Place a mortar pestle as weight on top of the pan.
Cook on medium heat for 5 minutes and then on very low heat (dum) for 40 minutes. Shut off flame after the indicated and let it rest for another 10 to 15 minutes.
Gently stir rice to mix with the meat
Serve hot garnished with nuts accompanied with raita.
Note:
- Shan Meat Tenderizer Mix used for mutton: https://amzn.to/2BLNSQk