Biryani is one of the most loved food of Pakistan and we have given it so many twists. Only if you visit Karachi ( a city of Pakistan) you will find 100 of biryani varieties. This special chicken white biryani is also a specialty of Karachi and also called sofiyani biryani. White biryani has the origin of Hyderabad during Mughal era and made with mutton so the taste of this mutton white biryani is amazing. Today we are using chicken instead of mutton and this white chicken biryani is mild in taste but full of flavors. If you have ever tasted colorful biryani the white biryani is just as the name suggests biryani with no food coloring. Today's recipe is one of the easiest recipe, restaurant style homemade white biryani with easy ingredients. Hope you will try and enjoy this recipe.
______________ For Boiling Rice _______________
In a big pot add enough water and let it boil.
In boiling water add salt, bay leaf and give a mix.
Drain excess water from soaked rice and add in the boiling water. Let these cook till half done.
Strain the water from rice and keep aside.
_______________ For Biryani Masala ___________________
Add cooking oil in a pot, heat it on medium flame.
Add ginger garlic paste and fry for 30 seconds so that it releases its aroma and changes its color to golden brown.
Now add chicken and fry for 5-7 minutes on medium high flame.
After this add salt, black pepper corns, cloves, black cardamom, cinnamon stick in the chicken and cook for 5-6 minutes.
Lower the flame, add 1/2 cup of yogurt in the chicken, give a mix and cook for 4-5 minutes.
Now add big cut potatoes, green chilies and mix everything.
Add 3 cups of water and let the chicken and potatoes cook. We need to half cook the potatoes at this stage. This will take about 7-8 minutes.
________________ For layering Biryani ________________
Grind the cloves and green cardamom a bit.
In a bowl add slices green chilies, cumin, ground cloves and cardamom, fried onion, dried plums and combine everything.
Lower the flame to steam level under biryani masala.
Add remaining 1/2 cup of yogurt over the cooked chicken masala.
Add half of cooked rice over the chicken masala, add all the mixed ingredients for layering and then the remaining half rice.
Sprinkle 1/4 cup of cooking oil over the top.
Cover the pot and steam cook the biryani for 25 minutes. Flame should remain high for initial 4-5 minutes and then on lowest level for next 20-22 minutes.
Easy delicious, mild and rich in taste restaurant style white sofiyani biryani is ready to enjoy.
_______ Note: I forgot to add remaining 1/2 cup of yogurt while layering biryani so do not get confused with my video. Just add 1/2 cup of yogut before adding the rice in chicken masala of biryani.
I used basmati rice for this recipe but in restaurants saila rice is usually used. So if you use saila rice soak them for2-3 hours before boiling and then boil 90%. Saila takes more time in cooking and cannot be broken if even over cooked.