Our ancestors used spices in soups, biryanis, curries, stir fries and in desserts, which enhanced good flavors and rich taste to the dish, but spices played a vital role for centuries in our Indian cuisine as it was known for its healing properties.
We dont have the exact origin of sofiyani biryani, many people claim it was from hyderabad. According to my research when I interviewed few key people who were biryani enthusiasts, they told me that biryanis were a way of nourishment it had healing properties mainly prepared for badly wounded war soldiers.
The extra rich biryani could have been prepared for nourishment. A staple army or war field recipe gained popularity and made its way to royal kitchens. For a fact we know that our famous Bangalore biryani was prepared during war and also helped cure many people during the great plague.
Sofiyani biryani is currently prepared during special occasions such as third day of marriage ceremony, Baby showers and muslim festivals. This is not your quick fix biryani recipe but is worth every bit of effort. We enjoyed every morsel, the biryani was bursting with rich flavors from whole spices and literally melts in your mouth.
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Ingredients:
1 Kilo Chicken (Skinned with bone, biryani cut)
750 Grams Basmati Rice
10 Almonds
10 Cashews
1/2 Tbsp Shahi Jeera
1/2 Tbsp Fennel Seeds
5 Pods Green Cardamom
1 Pod Black Cardamom
2 Inch Sticks Cinnamon
5 Cloves
1 Star Anise
Small amount freshly grated Nutmeg
15 Green Chillies Slit
1 Large Onion Sliced
2 1/2 Tbsp Ginger and Garlic Paste
1 Bay Leaf
1 Lime
4 Tbsp Heavy Cream
2 Tbsp Milk Solids (Khoya)
500 ML Milk
Ghee as required
Oil as required
Mint and Coriander as required
Salt as per taste...
Prepare Chicken Korma:
Wash chicken twice and drain excess water using a colander.
In warm water soak almonds and cashews allow to soften of 20 minutes.
Almond skin should easily peel after 20 minutes. Clean the almonds wash twice.
In a mixer jar add the soaked almonds and cashews pulse twice to grind into a coarse format. Gradually add milk and grind to form a smooth paste.
Heat a heavy bottom large pot on medium flame. Add 1 tbsp oil and 2 tbsp ghee allow to reach smoking point.
Add all the spices leaving out the nutmeg. Allow all the spices to splutter, add sliced onions and fry for a minute.
Add ginger and garlic paste fry till raw flavor reduces. Add 1/2 cup milk to the onion and cook till onions soften.
Once the onions soften add the milk solids stir well.
Add the ground almond and cashew paste allow to cook for a minute.
Add the chicken pieces to the gravy stir well.
Add 1 cup water and salt stir and cover, cook on medium flame.
Once the chicken is half done add slit chillies and cream stir well place on high flame.
Allow excess moisture to evaporate reserve the chicken.
Prepare the Biryani:
Wash the basmati rice twice and soak for 10 minutes.
After 10 minutes drain the excess moisture and add the rice to a pressure cooker. I had measured the rice before soaking it was 3 coffee tumblers. For every coffee tumbler rice add 1 cup water and 1/4 cup milk.
Measure and add the liquid to the rice. Add 1 tbsp ghee and salt as per taste.
Bring the rice to a rapid boil cover, place the whistle, cook the rice for 4 minutes on high.
Once the pressure reduces try to open the cooker and fluff the rice a bit.
We can use a oven proof dish and bake the biryani after layering at 450 degrees for 10 to 15 minutes.
I used a handi and added a tsp of oil in the bottom. Divide the rice in two equal portions. Layer the handi with rice at the bottom. Top the rice with chicken korma and layer with coriander and mint.
Freshly grate a tiny amount of nutmeg on the chicken, top with other half of the rice.
Place on low flame just before sealing the pot top the biryani with a tsp of ghee.
Cover with a tight fitting lid and place a heavy pot or water or mortar and pestle which will seal and cook the biryani evenly.
Cover and cook the biryani for 10 to 15 minutes. After 15 minutes garnish with lime juice and serve right away with sliced onions and green chilly pickle...Enjoy 😊
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