Sofiyani White Chicken Biryani

Step 1: Marinate the Chicken

In a bowl, combine 800g chicken pieces with 1 tbsp ginger & garlic paste, 1 tsp green chilli paste, 1/4 cup yogurt, 2 tbsp lemon juice, 1 tsp white pepper powder, 1 tsp salt, and 1 tsp coriander powder. Mix well to coat the chicken evenly and let it marinate for at least 1 hour.

Step 2: Prepare the Rice

Wash 500g basmati rice thoroughly and soak it in water for 30 minutes. In a large pot, add 8 cups of water and bring it to a boil. Add 2 tbsp heaped salt, 2 bay leaves, 1 star anise, 1/2 tsp cumin seeds, 1 cinnamon stick, and 1 mace to the boiling water. Once the water boils, add the soaked rice. Boil the rice until it is 80% cooked. Then, add 1 tbsp lemon juice and 1 tsp kewra essence. Drain the rice and keep it aside.

Step 3: Cook the Chicken Gravy

Heat 1/2 cup oil in a large pot. Add 1 bay leaf, 1 star anise, 1 cinnamon stick, 3-4 green cardamom pods, 1-2 black cardamom pods, 5-6 cloves, 10-12 black peppercorns, 1/2 tsp cumin seeds, and 1 mace. Sauté 2 sliced onions until their edges start to change color. Immediately add the marinated chicken and stir well, sautéing until the chicken changes color. Add 1 tsp fennel seeds powder, 1 tsp chicken powder, 1 tsp black pepper powder, and 6-8 whole green chillies. Cover the pot and cook on a low flame until the chicken tenders.

Step 4: Finish the Chicken Gravy

After the chicken has tendered, adjust the salt if needed (the video shows adding 1 more tsp of salt). Add 1 tsp roasted & crushed cumin and 1 tsp roasted & crushed coriander. Mix well. In a separate small bowl, combine 1/4 cup cream with the paste of 8 cashew nuts and 1 tsp kewra essence. Mix well and add this mixture to the chicken. Also, add saffron soaked in 1/4 cup warm milk. Mix everything well. Finally, add 3 tbsp fresh coriander, 3 tbsp fresh mint, and 3 green chillies to the chicken gravy.

Step 5: Layer and Dum Cook the Biryani

Layer the 80% cooked basmati rice on top of the chicken gravy. Sprinkle 1 tbsp lemon juice and 1/4 tsp mace & nutmeg powder over the rice. Top with fresh coriander, fried onions, and fresh mint. Dot with ghee. Make a few holes in the rice layer with a spoon or wooden stick to allow steam to circulate. Cover the pan tightly with aluminum foil and a lid. Cook on high flame for 5 minutes, then reduce the flame to low and simmer for 15 to 20 minutes for dum cooking.

Step 6: Prepare Mint Yogurt Raita

While the biryani is cooking, prepare the raita. In a blender, combine 1 cup fresh mint leaves, 1 cup fresh coriander leaves, 2 green chillies, 1 tsp cumin seeds, 1/2 tsp salt, and 1/4 cup water. Blend until smooth. Add 2 to 3 tbsp of this blended paste to 1/2 cup yogurt. Mix well and adjust salt to taste. Serve the mint yogurt raita with the Sofiyani White Chicken Biryani.

• Marinate the chicken for at least 1 hour, or overnight for best results.

• Do not overcook the rice during the boiling stage; it should be 80% cooked to prevent it from becoming mushy during dum.

• Ensure the pot is tightly sealed during the dum process to trap steam and cook the biryani evenly.

• For a spicier version, increase the amount of green chilies in both the chicken marinade and the raita.

• Add boiled eggs or potatoes to the biryani layers for extra texture and flavor.

• Substitute chicken with lamb or beef for a different meat option, adjusting cooking times accordingly.