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- Sufiyani biryani is One of the hidden gems of hydrabadi cuisine.
- No red chillies or saffron are used in order to maintain the white colour,the heat spiked with addition of green chillies.
- This is a perfect for any special occasion or festivals.
INGREDIENTS:
For meat marinade:
- 1kg chicken/mutton
- 1tsp white pepper
- 1/2tsp black pepper
- 1tsp cumin seed
- 3 cloves
- 1cinnamon stick
- 1/4 tsp cardamom powder
- 1 black cardamom
- 1 star anise
- 1tbsp salt or to taste
- 1/2 tsp garam masala powder
Make a paste of:
- 8 large cloves of garlic
- 5-6 green chillies
- 1inch ginger
- (In case of mutton 1/2 tsp of meat tenderizing powder or grated raw papaya 1tsp)
METHOD:
- wash the meat/chicken pieces and drain well.mix all the ingredients(whole dry spices, salt,pepper Powders,garam masala powder,green chillies and g&g paste)cover and let it marinade overnight in the refrigerator or atleast 4 Hours.
Meat or chicken layer:
- 2 large onions ( sliced & caramelized until golden in oil )
- 3/4 cup thick yoghurt
- 3 tbsp khoya or mawa
- 1/4 cup(mixed)of almonds and Cashews ( make a fine paste with water or milk)
- 1/2 cup chopped mint and coriander
- 1/2 cup oil or ghee
METHOD:
- mix d marinated meat/ chicken with these ingredients, when u start cooking biryani .
- In a deep , heavy bottom pan layer this chicken/meat marinated mixture.
RICE:
- 1kg basmati rice soaked for atleast 2 hr
- 1/2 tsp shahjeera
- 1cinnamon stick
- 3 cardamom
- 2 bay leaves
- 3 cloves
- 1 star anise
- 1tbsp oil
- Salt
METHOD:
- Boil water in a separate pan for rice.when water starts to boio add soaked rice,spices and salt.Cook until half done.Drain out the water through a sieve.
- Spread the rice all over d raw marinated meat/chicken.sprinkle some garam masala powder, coriander leaves,1 tbsp lime juice,2 tbsp caramelized onions, and 4 tbsp of ghee.cover the lid and seal with foil or dough.cook on medium flame for 5 min and low flame for 40 min. garnish with nuts.