Sofiyani biriyani or white biriyani

Name: Sofiyani biriyani or white biriyani
Cuisine: Indian
Ingredients: 1 cup Basmati rice; 1 cup Water; 3/4 cup Milk; 3 pieces Cardamom; piece Cinnamon small; as per taste Salt; 1/2 tablespoon Ginger garlic paste; 15 (socked in water) Almonds; 5 tbsp Yoghurt; 2 tablespoon Khoya (reduced milk); 3 tablespoon Cooking cream; 2 tablespoon White pepper powder; 1/2 kg Chicken of fish; as needed White paste (prepared earlier); 2 tablespoon Ginger garlic paste; 1 cup Onion finely sliced; 6 Green chillies slitted; as needed Salt, ghee; as required Cinnamon cardamom and cloves; as required Mint and coriander leaves handful; 1/4 spoon Pineapple essence

Rehna Nami @cook_16758196

#riceisthebest
The secret to perfect Sofiyani biryanilies in it's cooking and the white colour it has — which, interestingly, is so because it is cooked in a concoction of milk, and paste of almonds.It is originated from the kitchens of Nizams/ nawabs

Rehna Nami @cook_16758196

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Ingredients

For cooking rice
1 cupBasmati rice
1 cupWater
3/4 cupMilk
3 piecesCardamom
pieceCinnamon small
as per tasteSalt
1/2 tablespoonGinger garlic paste
For preparing white paste
15 (socked in water)Almonds
5 tbspYoghurt
2 tablespoonKhoya (reduced milk)
3 tablespoonCooking cream
2 tablespoonWhite pepper powder
For preparing masala
1/2 kgChicken of fish
as neededWhite paste (prepared earlier)
2 tablespoonGinger garlic paste
1 cupOnion finely sliced
6Green chillies slitted
as neededSalt, ghee
as requiredCinnamon cardamom and cloves
as requiredMint and coriander leaves handful
1/4 spoonPineapple essence

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Steps

1

For cooking rice. Heat 1 cup of water to heat add cinnamon, cardamom cloves and salt when it starts boiling add milk, when the milk starts to boil at ginger garlic paste and washed rice. Rice should cook only 90%
2

For preparing white paste. Peel the skin of almonds,. Grind badam into fine paste by adding little water. Mix all the other ingredients for white paste in blended badam and mixed very well
3

For preparing masala. Marinate chicken of fish with half of white paste salt coriander leaves and mint leaves rest it for half an hour
4
5

Into a pan heater ghee spluttered with Cinnamon cardamom and cloves. Saute the sliced onion,it should not be brown in colour, just transparent. To it and ginger garlic paste green chillies and saute till the raw smells goes,Then add the white paste and the marinated fish or chicken close the lid and cook on low flame
6

When it is 3/4 done and the cook rice on the top. Add pineapple essence,cover it with a foil paper and cook for another 10 minutes on low flame