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

Chicken Recipes

5.0 AVERAGE

White Chicken Biryani | Perfect Chicken Biryani Recipe | How to make White Chicken Dum Biryani | Sofiyani Biryani- Biryani are of many kinds and each Biryani has its own specialty. And this White Chicken Biryani is even more special! Here is a detailed recipe of the aromatic Special Chicken Biryani with images and a video.

It is only Biryani that can completely transform a day. I do not know the origins of this White Chicken Biryani but I ate it for the first time in a Goa restaurant. When I enquired about it, the Goa chef said it was a local variety. But Google told me it is was also a Lucknow specialty and another Chef claimed it was a Mumbai special.

But wherever it was first made, I ate it in Goa so I will call it a Goa recipe. It is also called a Sofiyani Biryani and it is not spicy like others but has a fragrant, balanced taste. It just melts in your mouth.

It is similar to Chicken Biryani and needs Dum too. But the ingredients we use in the Chicken are different. It has less of Mirchi and more of Masalas and Ghee.Follow these tips for a tasty White Chicken Biryani!

Try Chicken Pot Biryani and Double Masala Chicken Dum Biryani

Print this Recipe

Tips

Chicken:

For Biryani, Chicken should always have a Biryani Cut. In fact, for Biryanis made in large quantities, Rice and Chicken should be taken in equal quantities. Because I am making it in a small quantity I have taken double the Chicken for the Rice.
If the Chicken is coated with Masalas and kept in the fridge for two hours, the flavours will seep into the Chicken.

Rice:

Basmati Rice should always be of a good brand and older than one year for the Biryani.
Basmati Rice should always be cooked on a high flame. Only then will it not become a soft paste after Dum. And after dum rice will not stay fluffy.
Cooking Rice to 60% means the Rice grain should still have a little bit of hard grain.
If the Salt is more while the Rice is cooked, then the Salt will get nicely absorbed. Later, it is impossible to adjust Salt at any stage. Remember, the boiling Water should be as salty as sea water.

Ghee-Oil:This Biryani tastes good if you use Oil-Ghee in the proportion that I have suggested.

Mirchi: You should not use Red Mirchi powder for this Biryani. All the spice must come from the four Green Chillies and the Biryani must be aromatic with the Masalas.

Rose Water: I had dried Rose Petals so I used them. But you could use 1 tsp of Rose Water that is used for cosmetic purposes.

Saffron: If you have it, use it. It gives a nice aroma.

Dum : I have used tissues for the Dum. You could use a Banana leaf or a leaf plate so that the steam does not escape. Seal tightly and do Dum. Then the Biryani gets cooked as I have said.Fried Onions: I had fried Onion so I used it. But you can fry the Onion, and use the rest of the Oil in the Biryani. That adds great taste.

More Non Veg Biryanis Recipes

Boneless Chicken Dum Biryani | Hyderabadi Boneless Chicken Dum Biryani Recipe | How to Make Hyderabadi Boneless Chicken Dum Biryani

Hyderabadi Chicken Dum Biryani | How to make Hyderabadi Chicken Dum Biryani

Double Masala Chicken Dum Biryani Recipe | Homemade chicken Dum Biryani | How to make Chicken Dum Biryani

Chicken Pot Biryani | Pot Biryani | Matka Chicken Biryani | Kunda Biryani | How to prepare Pot Chicken Biryani