Recipe for Sofyani Chicken Biryani 
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Yield:
4 servings
Ingredients:
Amount Ingredient
600 gm Chicken
600 gm Basmati rice, parboiled
3/4 cup Ghee or oil, (180 ml)
----------------- MIX FOR THE MARINADE ----------------
1/2 cup Curd, (500 ml)
2 tbl Ginger-garlic paste, (30 g)
1 tbl Chilli powder, (15 g)
20 gm Salt or to taste
1 tbl Garam masala powder, (15 g)
1 tbl Almond powder, (15 g)
3 x Potatoes, cubed and fried (175 g)
A few strands saffron
1/4 tsp Turmeric powder, (1 g)
50 gm Coriander leaves, chopped
6 x Green chillies, slit lengthwise
----------------- TO TEMPER ----------------
2 x Bay leaves
5 x Cm cinnamon
2 x Cloves
2 x Cardamoms
2 x Petals mace
----------------- ACCOMPANIMENTS ----------------
3 x Tomatoes, thickly sliced (250 g)
8 x Green chillies, slit lengthwise
100 gm Anjeer, (dry figs)
Birishta, (onions fried crisp and powdered) as required
A handful of coriander leaves, chopped
Instructions:
Instructions: HEAT oil or ghee. Add the tempering and fry for a minute. Add the parboiled rice, stir lightly and keep aside. Marinate the chicken with the marinade mixture for 30 minutes.

LINE a heavy bottomed pan with double foil. Arrange thickly sliced tomatoes to cover the base. Place the marinated chicken over it. Arrange green chillies, dry figs and then two-thirds of the white rice over it. Colour the remaining rice yellow and spread over it. Sprinkle birishta, coriander leaves, lime juice and 180 ml milk over the rice. Lastly pour the oil or ghee over. Seal the pan and cook on medium heat for 35 minutes or till done.

NOTES : Biryani with chicken marinated in a liberal helping of curd

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