White Biryani

White biryani is white in color and texture full of masala but look is white. It also called sofiyani biryani due to it's color and texture. Traditionally the recipe of white biryani is so simple and easy and makes in a similar way of making chicken white curry and then the process of layering with boiled rice and steaming comes up. Once you watch the recipe recipe then it would be easy for you to make this super delicious biryani at home.

Ingredients

• Chicken broiler 1 1/2 kgs
• Basmati rice 1 kg or equal to quantity of chicken
• Salt 3 - 4 tbsp
• Curd 400 gm
• Ginger garlic paste 3 tbsp
• Green chillies slit 4 to 5
• Green chilli paste 2 tbsp
• Garam masala powder homemade 1 tbsp
• Turmeric 1/2 tsp
• Onions sliced and deep fried large 3
• Whole garam masala .....
• Cinnamon sticks 4
• Cardamom pods 5
• Bay leaves 3
• Caraway seeds 1 tsp + 1 tsp
• Cloves 7
• Whole peppercorns 8 to 10
• Oil 2 cups
• Pure ghee 1 tbsp
• Coriander leaves chopped a handful
• Mint leaves chopped a handful

Step by Steps

1. Marinate the chicken with all the spices along with the chopped greens and leave it covered for 2 hours.

2. Add about 1 1/2 tbsp of salt to the marination.

3. In the meantime, heat oil and deep fry the sliced onions carefully taking care not to burn them.

4. In a large vessel boil water according to the amount of rice taken.

5. Add all the whole spices to it and bring it to rolling boil.

6. Salt should also be added to the boiling water. Add about 1 1/2 tbsp of it.

7. Water can be added liberally as it is drained. No need to panic about it's exact quantity.

8. Rice should be soaked as soon as the water is kept for boiling. This way it will not be over soaked unnecessarily.

9. Be careful in cooking the rice. It should be cooked al dente. That is, it should be firm and not mushy.

10. Drain the rice and keep aside.

11. Mix the fried onions and half of the oil used for frying it in the marinated chicken.

12. Now for the assembling part, make layers of chicken and rice.

13. Top it with a tablespoon of ghee and cover the mouth of the vessel with a thick cotton cloth or an aluminium foil.

14. Steam (dum) it on high heat for the first 12 minutes rotating the vessel every now and then.

15. Later on, lower the flame and let it simmer for 30 to 40 minutes.

Rice

For biryani, always use long grain rice. Basmati rice is the ideal variety to use.

Notes

1. Use Basmati rice.

2. Always soak the rice before boiling.

3. Never soak for a long time otherwise the biryani will deform and mushy while serving.

4. Completely drain the water after boiling otherwise the biryani rice will clutter and break.

5. Make sure the curry is not watery at the time of layering.

6. Never steam for a long time.