Yummy Traditional : Sofyani Biryani Recipe (2024)

SofyaniBiryani | Mutton White Biryani || How to make sofyani biryani with step-by-step photos

Mutton white biryani is a delicious,mild-spiced, mouth-wateringlayered white rice dish. made with marinated flavored mutton with mint andcoriander leaves.

This recipe originated from the kitchens of theNizams. It was cooked on special occasions and is known for its aroma and whitecolor.

If you go by the original Sofiyani BiryaniRecipe, it’s a completely white biryani delicately cooked with almondpaste, milk, cream, and yogurt without the usage of any powdered spices especially redchili powder or turmeric powder Rather than green chilies and black pepper powderare used to spike up the heat and whole spices are used for the aromatics. Andno saffron.

Toward the end, I drizzled some biryani essence to enhance the aroma but this is totally optional.

This white biryani can be prepared with any typeof meat like chicken, beef, or lamb. the rest of the recipe methods will remain thesame. if you are using chicken meat then no need for a long time of marination just 15minutes is enough

For the best result follow my detailed step-by-step photoinstructions and tips above the recipe card

Recipe notes:

Rice: Choose aged premium qualityrice as it cooks up to fluffy long grains,Soaking the rice and cook itin surplus water to get rid of starch andkeep the grains non-sticky

Marination: longtime marination makes the meat soft, tender, and juicy. also, the meat absorbs theflavor just 2 hours of marination is sufficient no need to add papaya to the meatjust giving it to proper marination time is good enough for making tender meat

Layeringbiryani:In this recipe, I just made two layers one of which is mutton and the other isrice on top. but you can make 2 or 3 layers of rice as desired. The mostimportant instruction is to use a large capacity pot as your rice won’t be mushy or sticky to each other

Biryaniessence/kewra don’tskip biryani essence or kewra as this is the ingredient that brings in thatunique aroma. a few drops of kewra or biryani essence can make super aromaticbiryani

For more Biryani recipes:

Chicken biryani

Sindhi biryani

Egg biryani

Chicken dum biryani

Bombay biryani

Beef biryani

Fish biryani

Zafrani mutton biryani

Keema masoor biryani

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To begin this recipe first chop green chilies, ginger, and garlic coarsely

Then in a blender putchopped green chilies and ginger-garlic with a little water. and blend it into a smooth paste keep it aside

Take milk and peeled almond

Then blend almond withmilk to a fine paste

Prepare all ingredients that are going to bemarinated

Rinse the mutton under the running water and put it into a mixing bowl,Next, add green chili paste, almond paste, yogurt

Add cream, salt, blackpepper powder, coriander, and mint leaves

Add lemon juice, and mix everything well

Towards the end add the gram masala powder and mix well

And refrigerate for 2 hours

Wash basmati rice well until the water runsclear, andsoak it for at least 3o minutes to 40 minutes

After 2 hours heat the ghee in the pressurecooker/pan add onion, and sauté them for 3-4 minutes or until translucent,add whole spices

And fry them with onion for aminute,Before putting the marinated mutton into the pot stir well again

Fry them with onion and spices for 5-6minutes on medium flame,Pour water into the mutton and let it come tothe boil

Close the cooker's lid and cook for around 15minutes on medium heat after whistling. I used a pressure cooker while you can use a pot

After 15 minutes let the pressure releasenaturally, then open the lid and check if the water quantity is more continue tocook on the high flame until the moisture is almost evaporated and a thickgravy is left

Preheat the heavy iron Tawa

Bring water to a boil in a large pot by addinggreen chilies, shah jeera, cloves, green cardamom, star anise, mint leaves, salt whitevinegar, and oil

Add the drained rice into the water,Cook until 90% done on a medium flame.The rice will be al-dente at this stage and you will feel the bite if eaten but almost done

When done drain it into a colander

Layer the mutton masala at the bottom of the potusing the same pot in which we have boiled the rice

Next layer rice on top of the mutton masala.Pour a little warm milk, ghee

Sprinkle the brown onion and coriander

Add a few drops of biryani essence

Cover the pot with the lid and keep the heavyobject over the lid so that steam can be sealed within the pot

Simmer the rice first 5-8 minutes on a high flame.And then on low heat for 10 minutes

You can insert a skewer or a long spoon into thebase and check if it is still very moist,You must get the grease, notmoisture. As seen it is still very wet. seal it and put it back on the stove for a few more minutes,Seal back and allow it to rest for another 10minutes

Sofyani biryani is done. allow a bit to cooldown. otherwise, biryani rice may be broken up. fluff the rice up

And transfer to the serving tray/plate

Serve sofyani biryani with raita