Sofiyani pulav

Sofiyani pulav is the royal version of biryani which is purely made of light spices unlike pulavs or biryani which have ingredients like red chillies or tomatoes for a great structure or color and with the royal ingredients saffron or zaffran which is a royal spice used from the ancient era as that it was the most traded spice before independence
Mostly people hailing from Arab,turkey and persia

During ancient times saffron aka zaffran was a spice specially for noble families but now it has been evolved to modern families specially the nawabs from Lucknow and Hyderabad they use a massive amount of saffron in theri delicacies even mughlai cuisine has zaffran usage in theeir meals

Due to the price factor of zaffran it is used mostly in food which are for guest or if there is any marriage, occasion or dawat

Coming back to sofiyani pulav sofiyani word refers to sofi means delicate and peace so this pulav resembles a delicate version of rice which is light on the platter and tastes heavenly good

Flavours are more of good and light on the stomach sofiyani pulav has a very nice aromatic spice blend of saunf and other spice ingredients

This pulav is a different one from the traditional pulav people who are looking for a change in terms of eating a pulav can go for this recipe or if you are bored of the same old pulav which has deep fried onions coriander and tomatoes you can surely try this one out

Sofiyani pulav is also refers to saifedina meaning white in color

So let's dig into the ingredients of sofiyani pulav

Ingredients

Rice 200 gm
Chicken 200 gm
Haldi powder 1/4 tsp
1 shimla mirchi
1 cup spring onion
Butter 2 tbsp
Jeera 1 tsp
Whole garam masala
Green chilli
Tandoori masala 2 tbsp
Curd 2 tbsp
Saunf and dhania crushed
Ginger garlic paste 1 tsp
Green chilli paste 1 tsp

Method
Marinate chicken with tandoori masala salt and curd
Heat oil add whole garam masala jeera ginger garlic paste turmeric green chilli
Paste crushed saunf dhania and add water
Boil water and cook rice
Heat butter fry chicken and keep aside add some butter and shimla mirchi spring onion and mix with rice dum for 10 minutes
Serve hot