Welcome this Eid with Sofiana Biryani: A must-try flavourful celebration

Hyderabad: Eid, a time of joyous festivities and cherished traditions, brings communities together in celebration. Amidst the jubilant atmosphere, one culinary delight reigns supreme – the biryani.

In the heart of Hyderabad, where culinary prowess meets cultural heritage, biryani takes centerstage during Eid celebrations. The beauty of an Eid table in Hyderabad lies not just in the vibrant array of dishes but in the iconic presence of biryani, a dish that transcends mere sustenance to become a symbol of togetherness and indulgence.

Top of tasty pyramid

In the symphony of flavours that adorn the Eid table, Hyderabadi biryani stands as a crowning jewel, renowned for its aromatic blend of spices and meticulous preparation. From the esteemed Zafrani Biryani to the ever-popular Chicken Tikka Biryani and the hearty Mutton Keema Biryani, Hyderabad offers a myriad of biryani variations to tantalise the palate.

Yet, amidst the chorus of saffron-infused and spice-laden biryanis, there exists a hidden gem waiting to be discovered - Sofiana Biryani. As Eid approaches, chef and biryani aficionado Miria Rawjee beckons us on a culinary journey to uncover the secrets of this exquisite dish, offering a unique twist to elevate our Eid celebrations.

Palate-pleasing revelation

In her culinary journey, chef Miria Rawjee sheds light on Sofiana Biryani, also known as Safeda for its pristine white hue. Unlike its more flamboyant counterparts, this biryani derives its richness from the delicate balance of khoya, creamy malai, and an array of whole spices (khada masala). What sets it apart is not just its colour but also its lighter, milder appeal on the stomach.

Crafting the delightful recipe

To embark on the journey of crafting Sofiana Biryani, one must first prepare the foundation of flavour.

- Begin by soaking basmati rice and simmering it with whole spices and a hint of ghee until it reaches halfway done. Then, drain the rice and let it rest, allowing its flavours to intertwine.

- Moving on to the biryani mixture, heat oil in a pan and sauté onions until they attain a rich, caramelised hue.

- In a separate pan, infuse ghee with whole spices, allowing their aroma to permeate.

- Add onions and ginger paste, allowing them to meld for a few minutes before introducing the pièce de résistance - succulent chicken accompanied by a velvety blend of heavy cream, khoya, and almond paste.

- The final flourish involves layering the fragrant rice atop the sumptuous chicken mixture, garnished with crispy fried onions. Cover the vessel, allowing the flavours to harmonise, and when ready, adorn the biryani with fresh mint leaves, chopped almonds, and boiled eggs.

Royalty in taste

In every delectable spoonful of Sofiana Biryani, one can taste the culmination of tradition, innovation, and the essence of Hyderabad’s culinary heritage. As chef Miria Rawjee eloquently reveals, it’s not just a dish; it’s a journey through the senses, a celebration of flavour, and a testament to the artistry of Hyderabadi cuisine.