White Mutton Biryani Recipe/Sofiyani Mutton Biryani/Hyderabadi White Mutton Biryani/Layered White Mutton Biryani/White Dhum Biryani with step by step photos

 Sofiyani Biryani or White Biryani is yet another delectable variety of Hyderabadi Biryani from the kitchen of Nizam. There’s a very interesting story behind this famous flavourful White Biryani. A Nizam was very fond of biryani but could not digest spices, so the chef came up with this rich, royal and mild flavoured biryani. In this white biryani, the meat is marinated with green chilli paste, yogurt, mint, fried onions and ginger & garlic paste. This recipe strictly does not involve any masala powders, it is made by cooking meat along with cashew nut paste and fresh cream. Do try out this Royal White Mutton Biryani and post your comments here. Meanwhile do check out other interesting Non-Vegetarian Biryanis here and Vegetarian Biryanishere.

Here’s how to make White Mutton Biryani with step by step photos…

Ingredients

For Marination

Mutton/Goat Meat	½ kg
Green Chillies	10-12 ground to paste
Curd/Yogurt	½ cup
Ginger & Garlic  Paste	3 tbsp
Lemon Juice	From ½ lemon
Salt	As needed

 For Cooking Rice

Basmati Rice	2.5 cups
Green Chillies	3 slit
Bay Leaf	3
Cloves	5
Cardamom/Elachi	4
Star Anise	1
Water	As needed
Salt	As needed

For Tempering

Oil	3 tbsp
Cinnamon Sticks/Pattai	2
Cloves/Kirambu	6
Cardamom/Elachi	4
Mace/JathiPathri	1
Cumin Seeds/Jeeragam	1 tsp
Black Pepper/Milagu	1 tsp

 Other Ingredients Needed

Onions [sliced]	4 to make fried onions
Cashew nut	8-10
Kewra Water [optional]	1 tsp
Nutmeg	¼ tsp
Oil	3 tbsp for frying onions
Mint Leaves/Pudina	One bunch

Preparation Time: 20 minutes                    Recipe Category: Main Course

Cooking Time: 1.30 hour                                     Recipe Cuisine: Hyderabad

Author: Priya Anandakumar

Check out interesting Non-Vegetarian Biryanis - Chicken, Mutton Prawn, Egg Biryani etc here

Meanwhile do check out different types of 

Non-VegBiryani varieties here, 

Chicken Gravies/Varuvals etc,

Mutton gravies/varuvalrecipes here,

Fish gravies/Varuval recipes here.

Biryani Varieties that might be of your interest...

Mutton Biryani in Oven/Layered Mutton Biryani in Oven

Green Mutton Biryani

White Mutton Biryani/Sofiyani Biryani/Hyderabadi White Mutton Biryani

Muslim Mutton Biryani/Bhai Veettu Mutton Biryani - Video Recipe

Biryani Masala Powder for Muslim Mutton Biryani

Thalapakatti Mutton Biryani

Pressure Cooker Chicken Biryani

Green Chicken Biryani/Cilantro,Mint&GreenChillies Chicken Biryani

Ambur Chicken Biryani

Fried Chicken Biryani

Thalapakatti Chicken Biryani

Chicken Dhum Biryani/Marinated Chicken Biryani

Chicken Pulav

Prawn Biryani - Method 1

Prawn Biryani - Method 2

Egg Biryani

Egg Rice

Scrambled Egg Biryani -Video Recipe

Biyani Kathrikkai/Brinjal for Biryani

Method

Grind the green chillies and keep it ready.

Add the cashewnuts to the mixer jar, grind it to paste with little water and keep it aside.

Heat about 2 tbsp of oil to a kadai/pan, add 4 sliced onions to the kadai.

Saute the onions really well until they to nice brown color. It will take about 15-20 minutes.

Switch off the stove and keep them ready.

Wash the basmati rice thoroughly with water 2-3 times and drain the water. Add fresh water and soak it for about 30 minutes.

For Marinating the mutton

Wash the mutton thoroughly with water 2-3 times.

To the mutton add ½ cup of curd, ginger & garlic paste, green chilli paste, lemon juice and salt.

Mix everything really well until well combined.

Now add one ladle full of fried onions, one handful of mint leaves to the mutton.

Mix everything really well.

Cover and refrigerate for at least 2 hours or overnight. Marinating the mutton for longer time gives added flavour and taste to the biryani.

For Cooking Rice

Heat about 12 – 14 cups of water in a big vessel with required salt for cooking the rice.

Making potli /bundle- Take a small piece of clean muslin cloth; add green chillies, cardamom, bay leaves, cloves and star anise.

Tie the cloth into a small potli/bundle.

Drop it into the water, cover and simmer it for about 5-7 minutes.

Now remove the potli, add the washed rice to the boiling water.

Let the basmati rice cook. When the rice is 3/4rth cooked, switch off the stove.

Drain the water and keep the cooked rice ready.

 For Tempering

Heat 3 tbsp of oil [you can use the same kadai/pan in which you fried the onions]. Add cinnamon sticks, cloves, cardamom, mace, cumin seeds and black pepper.

Fry until nice aroma arises and switch off the stove.

Cooking the Mutton

Remove the marinated mutton from refrigerator and add the tempering to it.

Grate about ¼ tsp of nutmeg to the mutton and start cooking the mutton.

Let it come to rolling boil.

Cover and cook the mutton for about 20-25 minutes or until well done. [Note: You can cook the mutton in pressure cooker for 3-4 whistles]. Stir in between to avoid any burning of meat. If needed add 3/4 rth cup of water and cook the mutton until done.

The oil will separate out of the mutton, remove some gravy and oil from the mutton to a bowl and keep it aside for layering.

Now add the cashew nut paste and 1 tsp of  kewra water to the mutton, mix really well.

Cook for about a minute and switch off the stove. Now the cooked mutton is ready.

Layering of White Biryani - Order in which layering is done

1.        Mutton Gravy

2.      Cooked Mutton

3.      Cooked Rice

4.      Mint leaves

5.      Fried Onions

Take a heavy bottomed vessel or a biryani vessel and follow the steps. Start layering by dividing rice to 2 parts, cooked mutton gravy and mutton to 2 portions.

Spread a layer of mutton gravy to biryani vessel, then add a layer of cooked mutton.

Now add one portion of cooked basmati rice.

Then sprinkle mint leaves and fried onions.

Follow the same procedure for the second portion of gravy, meat, rice, mint and fried onions. Add the mutton gravy and cooked mutton. Finally spread another layer of cooked rice, mint leaves and fried onions.

For Dhum Process

Keep an old tawa on the stove. Keep the biryani vessel on top of the old tawa.

Close the biryani vessel with a lid. Keep something heavy on the lid so that the steam does not escape.

Keep the biryani on dhum for about 20-25 minutes on low flame and switch off the stove.

Open the lid after 30 minutes, yes delicious and super tempting White Mutton Biryani is ready to be enjoyed.

Serve this delectable Layered White Mutton Biryani with Onion Raita or Cucumber Raita and Mutton Gravy or Chicken Gravy and enjoy.

Suggestions

I have used the fried onions made at home, if readymade fired onions are available you can use them.

When adding cashew nut paste you can add about 1/4 cup of fresh cream for added taste and rich flavour.

Usually meat tenderizer is used to make the mutton soft, if you have raw papaya in hand you can use about 2 tbsp of raw papaya as tenderizer when marinating the mutton.

Addition of kewra water is optional, if you do not have them you can very well skip it.

Thank you all for visiting my space, please come back again for more delightful and tempting Non-Vegetarian Biryanis and Vegetarian Biryanis rom my kitchen.

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Have a great day and enjoy.

Until then I am signing off…