White Chicken Biryani | Perfect Chicken Biryani Recipe | How to make White Chicken Dum Biryani | Sofiyani Biryani

Main Course | nonvegetarian

  • Prep Time 5 Mins
  • Cook Time 30 Mins
  • Resting Time 120 Mins
  • Servings 4

Ingredients

  • To marinate Chicken
  • 1/2 kilo Chicken
  • 1/2 cup Fried Onions
  • 1 tsp Ginger Garlic paste
  • 1 tsp Coriander Powder
  • 1 tsp Roasted Cumin Powder
  • 1 tsp Cardamom Powder
  • 1.5 tsp Garam Masala
  • 250 ml Fresh Curd
  • 1/4 cup Milk Cream
  • 3 Green Chillies (chopped)
  • 2 tbsp Oil
  • 2 tbsp Cashew Nut paste
  • Green Coriander chopped
  • Salt – to taste
  • To cook Chicken
  • 3 tbsp Ghee
  • 4 Cardamoms
  • 5 Cloves
  • 2 Black Cardamoms
  • 1 Biryani leaf
  • 1 tsp Black Cumin
  • 2 inches Cinnamon Stick
  • 1 tsp Star Anise
  • 1/2 tsp Fennel Seeds
  • 300 ml Water
  • To cook Rice
  • 2 liters Water
  • 1 tsp Black Cumin
  • 6 Cardamoms
  • 2 inches Cinnamon
  • 6 Cloves
  • 1 tsp Shahi Jeera
  • 2 tbsp Rose Petals/Rose Water
  • 1 tsp Ginger Garlic Paste
  • 3 tbsp Salt
  • 1 tsp Ghee
  • 4 Green Chillies (Chopped)
  • 1/2 tsp Pepper
  • 1 Nutmeg
  • Saffron – A pinch
  • 1.5 cup Basmati Rice (soaked)
  • For Dum
  • 2 tbsp Oil
  • 1 tbsp Ghee
  • 1/4 cup Saffron Milk (Milk with a little bit of Saffron)
  • 1/4 cup Water in which Rice has been boiled

Instructions

  1. Add all the ingredients for marinating the Chicken, massage the Chicken well and refrigerate for two hours.
  2. Melt Ghee in a pan and add all dry Masalas and roast for 30 seconds. Add the marinated chicken and fry on a high flame until oil separates.
  3. Once the Oil surfaces, add 300 ml water, mix and cover and cook for 15 minutes. If you cook on a medium flame for 15 minutes, the gravy thickens.
  4. Water has to be boiled to cook Rice and add all the ingredients and boil on a high flame.
  5. Add Rice to the boiling water and cook on a high flame to 60%. Then the 60% cooked Rice should be spread in two layers in the vessel in which the Biryani has to be cooked.
  6. On the 60% cooked Rice, spread the Chicken Curry evenly. Cook the Rice for another five minutes on a high flame to 70%. Spread it as another layer.
  7. Cook for another five minutes to 80%. Spread that at the last evenly in the vessel.
  8. Ghee and Oil should be poured together on Biryani Rice. And then add Saffron Milk and the Water that has been used to boil Rice along the edge of the Vessel.
  9. Put tissues on the Rice, sprinkle Water, cover, and Dum it on a high flame for 8 minutes and on low flame for 7 minutes. Switch off the stove and leave the Rice to rest for 20 minutes on the stove. After 20 minutes, mix it from the bottom slowly.
  10. This Biryani tastes good with Mirchi Ka Salan and Raitha.