Hi! This is Smita Deo and welcome to 'Get Curried"
Today I am going to show you a super unique recipe from Hyderabad.
The Sofiyani Biryani.
I will also be telling you a short story
about the invention of this recipe
but for that
keep watching the video till the end.
So here I have kept about
3 and a half to 4 liters of water to boil.
Along with 3 tbsp of Salt
some Green Chillies
Some freshly chopped Coriander and Mint Leaves.
We are going to add 750g of soaked Basmati Rice.
I soaked this rice for almost half an hour.
We are going to cook this Rice till it's 80% done.
And now let's head on with the Marination.
I am going to heat a tbsp of Oil.
Once the Oil is hot
I am going to add 2 inches of Ginger to this that I have roughly chopped.
12 Cloves of Garlic.
15 Almonds.
A small peice of Nutmeg.
And one Mace.
And about 15 Green Chillies
Now the Green Chillies, you can add according to
how spicy you want your Biryani to be.
These spices have got sautéed well.
We are going to remove it in a mixer grinder.
Cool this and grind it to a smooth paste.
Here I have a Kilo of Mutton, you can also use Chicken for this recipe
but the flavour of the Biryani come with the Mutton.
To this Mutton, we are going to add
the roasted Almond
Ginger Garlic Green Chilli
the Nutmeg
and the Mace paste.
The next that goes in is about 300g of Yogurt.
A tbsp of Garam Masala powder.
Quarter cup of freshly chopped Mint Leaves.
Quarter cup of freshly chopped Coriander Leaves.
Salt to taste.
2 tbsp of Cream.
And now I am going to tell you a little secret
so what I have done is, I have taken raw Papaya Paste
and marinated the Mutton for almost 4-5 hours
before we applied the second marination.
So that it acts as a tenderiser and your meat cooks quickly.
So now let's just mix all this together.
And now rest this marination for at lest half an hour.
I prefer to marinate the meat for at lest 8-10 hours or over night
but half an hour is good enough.
Just keep this aside.
The Rice is almost done, it took about 10 Mins.
Let's drain the water and keep the Rice aside.
Let's head on with the Gravy
I am going to heat 2-3 tbsp of Ghee in here.
And once the Ghee is hot, we are going to add some whole spices
2 Bay Leaves,
2 Star Anise,
1 inch of Cinnamon
3 Green Cardamoms
5-6 Cloves
10 Peppercorns and 1 tsp of Black Cumin Seeds
Now once those seeds crackle
We are going to add 3 Onions that I have sliced.
And we are going to sauté these Onions till they are nice and golden in colour.
The Onions have caramelised beautifully.
Let's add the marinated meat now.
Let's sauté the meat for at least 3-4 Mins on a medium to high flame.
While we are Sautéing this meat, I am going to drizzle 2 tbsp of Oil on this.
And now we are going to Cover this and cook it on a medium to low flame.
Till the meat is done.
I have kept the Mutton to cook for almost 45mins.
And this is done, I can see the meat off the bone,
it also depends on the quality of meat you take.
The cooking time varies for that as well.
I am going to simply put this meat in a handi.
you can put it in the pot in which you are going to give the Biryani a dum.
I am going to drizzle juice of half Lemon now.
Sprinkle some freshly chopped Coriander.
Put a layer of Rice that we have already cooked.
Let's drizzle a tbsp of Oil.
Half a cup of warm Milk.
Some fried Onions.
The reason to add Milk
is that without changing the colour of the rice
we are going to make it nice and moist.
Now I am going to add the remaining gravy.
Drizzle the Lemon juice,
spread the remaining rice,
drizzle a tbsp of Oil.
Half a cup of Milk.
Some freshly chopped Coriander Leaves
fried Onions,
a tbsp of Rose water.
And now we are going to cover it with a lid.
Seal it with Wheat Dough.
And now, we are going to cook this on a Dum
on a low flame for at lest half an hour.
So let me tell you how this Biryani got invented
So normally when you think of a Hyderabadi Biryani
you think of a bright red colour
you think of the saffron fragrance and the colour, right?
But this Biryani is very unusual, it is white in colour, it's because
there was a Nisam from Hyderabad, who loved Biryani
but he couldn't digest the spices
So he ordered his chef to come up with a recipe
of a Biryani using lesser spices.
And so the chef came up with this unusual recipe
making it rich with
Cream
Ghee
and the Mutton itself, which is very rich Meat.
So this is how the Biryani came into being.
And since this Biryani is also
low on spices, even children will enjoy it.
So you try this recipe for sure.
It's been almost half an hour to 45 Mins that we had kept this Biryani on a dum
I am just going to open this lid up.
Wow!
It's smelling divine.
Just let's remove this in a serving platter.
Let's garnish this with some freshly chopped Coriander
and some fried Onions.
And our Sofiyani Biryani is ready to be served.
Do try this dish, let me know and keep watching 'Get Curried'