Hyderabadi Sofiyani Biryani

A white aromatic one pot rice dish in Hyderabadi style with tender chicken that has a mixed concoction of sweet, hot, & spicy flavors making a dashing treat for your taste buds!  


Basmati rice – 1 kg
Chicken – 1 kg, cut into medium size pieces
Onions – 2, thinly sliced
Green chilies -2, finely chopped
Ginger-garlic paste – 2 tbsp
Cardamoms – 4
Cloves -5
Cinnamon – 1″ stick
Bay leaves- 2
Cumin seeds- 1/4 tsp
Garam masala powder- 1 tsp
Lemon juice – 2 tbsp
Almond paste – 1/2 cup
Yogurt- 1/4 cup
Milk – 2 tbsp
Saffron – A pinch
Cilantro leaves – A bunch, finely chopped
Oil – As needed
Salt – To taste
Water- As needed

Method: Clean, wash, & drain the chicken pieces. Soak the rice for 30 mins. In a large bowl, marinate the chicken with half of the onions, green chilies, ginger-garlic paste,  lemon juice, yogurt, garam masala powder, and salt. Leave it aside for 1-2 hours.

Heat oil in a large pan. Add the bay leaves, cumin seeds, cardamoms, cloves, and cinnamon stick and fry until a nice aroma arises. Add the remaining sliced onions and fry until light golden. Add the marinated chicken pieces & fry till the chicken pieces are golden brown. Add the remaining yogurt, almond paste, & salt, and mix well. Cover with a lid and let it simmer until the chicken is tender. If the gravy dries, all little water and mix well.

In a heavy bottomed vessel, boil water with the salt and the remaining whole spices. When the rice is almost cooked, drain it. Spread the rice over the chicken masala. Mix the saffron with milk. Sprinkle the saffron milk over over the chicken followed by chopped cilantro leaves. Cover the pot and simmer for another 10-15 mins. Remove from flame. Mix gently. Serve hot with raita of your choice.

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