Andhra Pradesh Recipes
 
Sofyani Biyrani  
   
Serves 4

Ingredients
800 gms- Chicken ( 1 Bird ) 2/3 Tcup- Sliced Onions
2 Tcup- Basmati Rice 4 Tsp- Ginger Paste
Tcup- Ghee 4 Tsp- Garlic Paste
Salt- To Taste 2 Tsp- Red Chili Powder
6 Nos- Green Cardamom 2 ¼ Tcup- Curd
2 Nos- Black Cardamom 2 Tbsp- Lemon Juice
6 Nos- Cloves 1 Tsp- Saffron
2 Inch Stick- Cinnamon 2 Tbsp- Milk
2 Nos- Bay Leaf 1/3 Tcup- Finely Chopped Coriander Leaves
A Pinch- Mace 1/3 Tcup- Finely Chopped Mint Leaves
2 Tsp-Black Cumin Seeds ( Hindi Term Shahi Jeera )  

Method
1. Clean the Chicken, Remove the Skin and Cut into 8 Pieces.
2. Pick and Wash Rice in Running Water and Soak in a Handi for 30 Minutes.
3. Drain, Replenish with Fresh Water, Add Salt and half each of the Whole Garam Masala and Black Cumin and bring to boil and Cook until Rice is almost done.
4. Drain and Keep Aside.
5. Whisk Curd and Divide it into Two Equal Portions.
6. Dissolve Saffron in Warm Milk and then add one portion of the Curd and Mix Well.
7. Heat Ghee in a Handi and then add Remaining Whole Garam Masala and Black Cumin Seeds and sauté over Medium Heat until Cumin begins to Crackle.
8. Add Onions and sauté until Golden Brown. Then add Ginger Paste, Garlic Paste and Red Chili Powder and Stir for Few Seconds. Add Salt and Mix.
9. Add Chicken and Bhunno for Few Minutes. Next add the Portion of Plain Whisked Curd, Stir and add 1 Tcup Water and bring to Boil. Simmer until Chicken is Three-Fourth Cooked. Sprinkle Lemon Juice and Mix Well.
10. In a Handi with the Semi-Cooked Chicken, Sprinkle half each of the Saffron-Curd, Mint and Coriander Leaves. Then Spread Half the Rice over the Chicken. Sprinkle the remaining Saffron-Curd, Mint and Coriander Leaves, Spread the Remaining Rice. Place a Moist Cloth on Top and cover with a Lid and Seal with Atta-Dough.
11. Put the Handi in a Pre-Heated Oven (375 Degree Fahrenheit )for 15-20 Minutes.
12. Break the Seal, Shift the Rice from One Side ( Just Enough to Remove the Chicken ), make a Bed of Chicken in a Rice Dish, Spread the Rice on top and Serve.

NUTRIENT COMPOSITION PER SERVING


MACRONUTRIENTS MICRONUTRIENTS
Energy (Kcal) 686 Carotene ( μg ) 891.61
Protein (g) 60.12 Vitamin C (mg) 20.06
Carbohydrate (g) 59.12 Mg  (mg) 95.81
Fat (g) 23.24 Na  (mg) 31.93
Fibre (g) 1.89 K  (mg) 234.78
Minerals (g) 4.4 Mn  (mg) 0.89
Calcium  (mg) 228.96 Zn  (mg) 1.36
Phosphorus  (mg) 716.7 Cr  (mg) 0.015
Iron  (mg) 2.77    

Modification
Reduce the amount of ghee used for preparation. Partially substitute ghee with oil

Ingredients
800 gms- Chicken ( 1 Bird ) 2/3 Tcup- Sliced Onions
2 ¼ Tcup- Basmati Rice 4 Tsp- Ginger Paste
½ Tcup- Ghee 4 Tsp- Garlic Paste
Salt - To Taste 2 Tsp- Red Chili Powder
6 Nos- Green Cardamom 2 ¼ Tcup- Curd
2 Nos - Black Cardamom 2 Tbsp- Lemon Juice
6 Nos - Cloves 1 Tsp- Saffron
2 Inch Stick - Cinnamon 2 Tbsp- Milk
2 Nos - Bay Leaf 1/3 Tcup- Finely Chopped Coriander Leaves
A Pinch - Mace 1/3 Tcup- Finely Chopped Mint Leaves
2 Tsp-Black Cumin Seeds ( Hindi Term Shahi Jeera )  

NUTRIENT COMPOSITION PER SERVING

MACRONUTRIENTS
Energy (Kcal) 630
Protein (g) 60.12
Carbohydrate (g) 59.12
Fat (g) 16.99
Fibre (g) 1.89
Minerals (g) 4.4