Sofiyani Biryani
A delicious, less spicy low -cal Biryani
Recipe by Michelle Righton of
Its basically low calorie, its got chicken flavoured with mint and corriander
Ingredients
non vegetarian
4 servings
1 kg Chicken 400 gms Basmati Rice 200 gms Yoghurt (Curd) 200 gms Onion 2 tbsp Ginger and Garlic paste 1 tsp Red chilli powder 1 tsp Shahi jeera 1/2 tsp Cardomom 1/2 tsp Cloves 1 small piece of Cinnamon 2 Bay leaves a pinch of Mace powder 1 Lemon a pinch of Saffron a small bunch Mint a small of bunch Coriander 1/2 cup of Oil Salt to taste
Directions
- Clean , cut chicken into medium sizes pieces
- Soak rice, boil till three-fourth done
- Steep saffron in little (2 tbsp) curds
- Heat oil in a handi add the whole garam masala, add finley sliced onions. Fry till it turns golden brown
- Add ginger-garlic paste and fry well till the raw flavour dissappears
- Add chilli powder, followed by chicken. Fry it well.
- Add curd to moisten. Cook till chicken is done
- Add the saffron curds which was soaked and lemon juice
- Arrange layers of rice then a layer of chicken not forgetting the finely chopped pudina and dhaniyaa in between them
- Preferably use a copper bottom or a thick bottom Handi for Biryani . The last layer or the layer should be rice garnished with pudina and dhaniya .
- Cover with a tight lid and place it in the preheated oven.
- Depending on your kind of oven it might take 15-30 minutes for Biryani to be cooked and well infused with flavors.
- Serve hot, that's when it tastes the best