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Hyderabadi Sofiyani Biryani | Sofiyani Paneer Kofta Biryani | Hyderabadi Vegetarian Sofiyani Biryani |

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Tarla Dalal • 28 March, 2017

Hyderabadi Sofiyani Biryani | Sofiyani Paneer Kofta Biryani | Hyderabadi Vegetarian Sofiyani Biryani | | Tarla Dalal

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Table of Content

About Hyderabadi Sofiyani Biryani

Ingredients

Methods

For the koftas

For the biryani rice

How to procced

Nutrient values

Hyderabadi Sofiyani Biryani | Sofiyani Paneer Kofta Biryani | Hyderabadi Vegetarian Sofiyani Biryani |

Hyderabadi Sofiyani Biryani – A Royal White Biryani from Hyderabad

The Hyderabadi Sofiyani Biryani is a regal, white-hued biryani known for its luxurious texture, aromatic spices, and subtle richness. Unlike the fiery red Hyderabadi biryanis, this version features a mild, creamy, and nutty base, giving it a unique personality among biryanis. Every layer—rice, spices, herbs, and koftas—comes together to create a dish that is delicate yet indulgent. The hallmark of this biryani is its white gravy made from cashews, melon seeds, saffron-milk and fragrant whole spices, which infuses the rice with a creamy aroma and royal taste.

Rich and Delicate Koftas for Sofiyani Biryani

The koftas in Sofiyani Biryani add an elegant dimension to the dish. Made from boiled potatoes, crumbled paneer, fresh cream, cashews, and raisins, they offer a soft, melt-in-the-mouth texture with hints of sweetness. Binding with cornflour ensures the koftas fry into golden, crisp balls that hold shape yet remain fluffy inside. These koftas complement the mild biryani with their creamy, nutty, and subtly spiced flavour, making this dish richer than traditional biryanis that rely solely on meat or vegetables.

Aromatic Rice Layered with White Masala

The biryani rice itself is a masterpiece. Long-grain basmati rice is cooked until fluffy, then tossed with a luscious blend of cashew–melon seeds paste, whole spices like bay leaf, cinnamon, and cardamom, and sautéed onions for sweetness. The signature white colour of Hyderabadi Sofiyani Biryani comes from this nut-based gravy instead of tomatoes or red chilli powders. The addition of mint, coriander, and saffron-milk creates layers of herbaceous fragrance and gentle sweetness that lift the biryani’s flavour profile to royal heights.

The Magic of Pineapple – A Sweet and Tangy Twist

One of the most surprising yet defining ingredients of this biryani is pineapple cubes. As the biryani bakes, the pineapple releases a juicy, sweet-tangy flavour that beautifully balances the richness of the nut paste, the warmth of the spices, and the creaminess of the koftas. This interplay of sweet, spicy, and mild flavours gives the Sofiyani Biryani its distinctive character, making every bite a delightful experience. The fruit brightens the dish and prevents it from feeling too heavy.

A Luxurious Biryani with Layered Textures

What makes Karimnagar–style Sofiyani Biryani special is the harmony of textures—soft koftas, silky rice, crunchy fried onions, juicy pineapple, and the smooth cashew–melon seed gravy. The final baking step allows the flavours to blend, the rice to absorb moisture, and the koftas to soften further. The garnish of crisp fried onions adds depth, sweetness, and a beautiful golden contrast to the biryani’s otherwise white palette.

A Hyderabadi Masterpiece Best Enjoyed Hot

This biryani is the epitome of Hyderabadi richness, featuring a unique blend of dairy, nuts, fresh herbs, and mild spices. The baking process, combined with saffron, mint, and the creamy nut paste, creates a biryani that is luxurious yet comforting. Sofiyani Biryani is best served hot and fresh, accompanied by raita or a simple salad. A celebration dish through and through, it showcases the refined side of Hyderabadi cuisine—where richness, subtlety, and sophistication meet in perfect harmony.

Ingredients

Method

For the koftas

Combine all the ingredients in a deep bowl and mix well.
Divide the mixture into 14 equal portions.
Heat the oil in a deep non-stick pan, and deep-fry a few koftas at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside.

For the biryani rice

Combine the rice and enough water in a deep bowl and soak it for 1 hour. Drain and keep aside.
Combine the saffron and warm milk in a bowl, mix well and keep aside.
Combine the cashewnuts, melon seeds and 1 cup of warm water in a bowl, cover with a lid and keep aside for 20 minutes. Drain.
Boil 4 cups of water in a deep non-stick pan, add the rice, 1 tbsp of ghee, mix gently cook on a medium flame for 10 minutes, while stirring occasionally. Drain and keep aside.
Combine the soaked and drained cashewnut and melon seeds along with 5 tbsp of water in a mixer and blend till smooth. Keep aside.
Heat the remaining 2 tbsp of ghee in deep non-stick pan, add the bayleaves, cinnamon, cardamom, cloves, black cardamom and onions and sauté on medium flame for 8 minutes.
Add the ginger-garlic paste, green chillies and sauté on a medium flame for 2 minutes.
Add the cashewnut- melon seeds paste, mix well and cook on a medium flame for 7 minutes, while stirring occasionally.
Add the cooked rice and salt, mix gently and cook on a medium flame for 5 minutes, while stirring occasionally.
Add the mint leaves and coriander and mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the saffron-milk mixture and pineapple, mix gently and keep aside.

How to procced

Just before serving, put the biryani in an oven safe bowl and spread it evenly.
Arrange the koftas over it, cover with an aluminium foil and bake in a pre-heated oven at 200ºc (400ºf) for 10 minutes.
Serve immediately garnished with fried onions.

Hyderabadi Sofiyani Biryani recipe with step by step photos

For the koftas

1. To make the Koftas, Combine all the ingredients in a deep bowl and mix well.
2. Divide the mixture into 14 equal portions.
3. Heat the oil in a kadhai and add a few koftas at a time.
4. Deep-fry a few koftas at a time or till they are golden brown in colour.
5. Drain on absorbent paper and keep aside.

For the biryani rice

1. To make the biryani rice, Combine the 1 cup long grain rice (basmati chawal) and enough water in a deep bowl and soak it for 1 hour.
2. Drain and keep aside.
3. In a deep bowl, add the 3 tbsp warm milk and 1/2 tsp saffron (kesar) strands.
4. Mix well and keep aside.
5. Combine the 1/2 cup cashew nuts (kaju), 3 tbsp melon seeds (charmagaz) and 1 cup of warm water in a bowl, cover with a lid and keep aside for 20 minutes. Drain.
6. Combine the soaked and drained cashewnut and melon seeds along with 5 tbsp of water in a mixer and blend till smooth. Keep aside.
7. Boil 4 cups of water in a deep non-stick pan.
8. Add the soaked long grain rice (basmati chawal), 1 tbsp of ghee, mix gently.
9. Cook on a medium flame for 10 minutes, while stirring occasionally.
10. Drain and keep aside.
11. Spread basmati rice on a flat surface or a big plate and allow it to cool.
12. Heat the remaining 2 tbsp of ghee in deep non-stick pan, add the 2 bay leaf (tejpatta), 1 small cinnamon (dalchini) stick, 4 cardamom (elaichi), 4 clove (laung / lavang), 2 black cardamom (badi elaichi) and 2 cups sliced onions and sauté on medium flame for 8 minutes.
13. Add the 1 tbsp ginger-garlic (adrak-lehsun) paste, 2 slit green chilli and sauté on a medium flame for 2 minutes.
14. Add the cashewnut- melon seeds paste, mix well and cook on a medium flame for 7 minutes, while stirring occasionally.
15. Add the cooked rice and salt to taste, mix gently and cook on a medium flame for 5 minutes, while stirring occasionally.
16. Add the 1/2 cup finely chopped mint leaves (phudina) and 2 tbsp finely chopped coriander (dhania) and mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
17. Add the saffron-milk mixture and 1 cup pineapple cubes, mix gently and keep aside.

How to procced

1. Just before serving, put the biryani in an oven safe bowl and spread it evenly.
2. Arrange the koftas over it, cover with an aluminium foil and bake in a pre-heated oven at 200ºc (400ºf) for 10 minutes.
3. Serve immediately garnished with fried onions.
4. Hyderabadi Sofiyani Biryani.

Nutrient values (Abbrv)per plate

Nutrient values (Abbrv) per serving

Energy	445 cal
Protein	8.5 g
Carbohydrates	42.3 g
Fiber	3.6 g
Fat	26.7 g
Cholesterol	1.2 mg
Sodium	18.4 mg

Click here to view Calories for Hyderabadi Sofiyani Biryani

The Nutrient info is complete

Your Rating*

☆ ☆ ☆ ☆ ☆

Shakira Bedi

Jan. 22, 2016, 12:32 p.m.

This biryani is extremely rich in taste and texture... with pineapple in it it become more delectable... When i tried this birayani for my kitty party, my friend couldn''t resist from taking 2 more serving''s...