sofiyani biryani

Sofyani Biryani			No. of Portions	100
Ingredients	QTY	Unit
Chicken	12.5	Kg
Basmati rice	7	Kg
Onions	6	Kg
Ginger paste	400	Gms
Garlic paste	400	Gms
Red chilly	75	Gms
Lime	24	Nos
Mint leaves	3	Bch
Green coriander	3	Bch
Fat / ghee	3	Kg
Garam masala powder	30	Gms
Salt	To taste
Saffron	10	Gms
Whole garam masala	25	Gms
Curds	3	Kg

Preprepartions

1.	Wash and cut the chicken into 8 pieces each. Remove the skin.. Sprinkle salt and .
	Pick wash and soak rice.
	Slice onions, prepare red chilly paste.
	Chop mint and coriander leaves.
	Extract lime juice.
	Divide curds into 2 parts, add saffron dissolved in water/milk to one part of the curds.

Method

1.	Heat 1 kg fat, add whole garam masala and prepare fried rice.
	Heat remaining fat. add onions and fry to a golden brown colour. Grind to a smooth paste.
	In the above fat fry ginger garlic paste red chilly paste. Add plain curds and fry it well.
	Add onion paste and mix together.
	Add chicken pieces, water. Cook till the chicken is tender.
	TO ASSEMBLE: Grease a degchi with ghee. Add a part of rice, sprinkle green coriander, mint, limejuice, ghee, garam masala powder and saffron flavoured curds.
	Layer chicken with gravy and sprinkle the garnishes. Repeat with the remaining rice and gravy. Top most layer should be of rice.
	Cover the degchi with a tight fitting lid. Seal the edges of the degchi and lid with dough.
	Keep the degchi on a hot tawa until it well heated.
	Serve piping hot.

Standard: Alternate layers of rice and chicken, Chicken must be tender, juicy and succulent. Rice should be just done with a delicate flavor of aromatic spices. strong flavour of saffron. The dish/rice should not be soggy. Served hot with raita, papad pickle.