Sofiyani Biriyani

Try this tasty, delicious biriyani at home 

Sofiyani Biriyani

Ingredients: 

  • Cooking oil 1 tbs
  • Garlic 8 cloves
  • Green chilies 14-15
  • Almonds 14-15
  • Cloves 5-6
  • Green cardamom 10-12 
  • Nutmeg ½ piece
  • Mace 1 piece
  • Mutton mix boti 750 gms 
  • Lemon juice 1 & ½ tablespoons
  • Ginger garlic paste 1 & ½ tablespoons
  • Salt 1 & ½ teaspoon or to taste
  • Yogurt whisked 1 Cup
  • Cumin seeds 1 teaspoon
  • Garam masala powder 1 teaspoon
  • Turmeric powder ½ teaspoon
  • Coriander powder 1 & ½ tablespoons
  • Mint leaves ¼ Cup
  • Fresh coriander ¼ Cup
  • Onion fried 1 Cup
  • Milk hot ¾ Cup
  • Cooking oil hot ¾ Cup
  • Green chilies 6-8
  • Mint leaves chopped handful
  • Fresh coriander chopped handful
  • Onion fried
  • Rice basmati ½ kg (soaked & boiled until 3/4th done)
  • Onion fried

Preparation: 

  1. In a small frying pan, add cooking oil, garlic and green chilies, fry for 2-3 minutes and set aside.
  2. In a small frying pan, add almonds, cloves, green chilies, nutmeg, mace and roast until fragrant and let it cool.
  3. In a spice mixer, add roasted spices and grind to make a fine powder and reserve half quantity for later use.
  4. In a remaining ground spices, add fried green chilies and garlic and grind well and set aside.
  5. In a bowl, add mutton mix boti, lemon juice, ginger garlic paste and salt, mix well, cover and marinate for 30 minutes.
  6. Now add grinded green chilies paste, yogurt, cumin seeds, garam masala powder, turmeric powder, coriander powder, mint leaves, fresh coriander, fried onion and mix well.
  7. Cover and let it marinate for 2 hours to overnight in refrigerator.
  8. In a pot, add marinated mutton and hot milk, mix well and cook for 6-8 minutes.
  9. Cover and cook on medium flame for 12-15 minutes.
  10. Add hot cooking oil and mix well.
  11. Add green chilies and mix.
  12. Add mint leaves, fresh coriander and mix well.
  13. Add reserved ground spices, fried onion, boiled rice, fried onion and remaining reserved ground spices, cover and steam cook for 8-10 minutes.

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