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

Mutton Achari Platter

Mutton Achari platter is a unique recipe of Cutchi Memon cuisine

Mutton Achari platter is an easy recipe made with pickle masala and mutton and serve with rice which gives complimenting flavors

Mutton Achari platter is a complete meal by itself one can make this recipe on a dawat or even if you are hungry and need a good food meal

Mutton Achari Platter Recipe

Ingredients

Mutton bonelees 1/4 kg
Chopped onion 2
Curd 1/4cup
Roast and grind
Kallonji 1 tsp
Mustard seeds 1 tsp (grind together)
Haldi powder 1 tsp
Curry leaves few
Chopped tomato 2
Oil 1/2cup
Chopped green chilli 4 jeera 1 tsp
Ginger garlic paste 1 tbsp
Lemon 1
Vinegar 1/2 tsp
Red chilli crushed 1 tsp
Coriander 1tsp
Salt to taste

Method

Boil mutton with 1/2 water and salt
Fry chopped onion add boil mutton ginger garlic paste haldi cook till water dry
Add curd chopped tomato, mustard,kalonji powder jeera,green chilli curry leaves,lemon juice
Simmer for five minutes
at the time of serving,serve with boiled rice
Mix  boiled rice with achari mutton  garnish with kothmir serve hot