Safed Murgh Biryani

Safed Murgh Biryani, also known as Sofiyani Biryani or Hyderabadi White Chicken Biryani, is a rich and aromatic royal dish made with tender chicken, basmati rice, fresh cream, and delicate spices. This mildly spiced biryani is layered and slow-cooked on dum, infused with saffron, rose water, and kewra for an irresistible Mughlai flavor. Perfect for festive meals and special occasions.

Every biryani has a story to tell. If this creamy Safed Murgh Biryani left you craving more, these irresistible chicken biryani recipes are waiting to be explored. From the rich and aromatic Kacchi Chicken Biryani to the smoky, indulgent Afghani Chicken Biryani, and the timeless classic Chicken Dum Biryani | Hyderabadi Murg Dum Biryani. Each one promises a unique flavor journey. So tell us, which biryani are you cooking next?

About This Biryani

When you think of biryani, the first image that pops into your mind is probably a fiery, deep-colored rice dish bursting with spices. But what if I told you there’s a royal biryani that doesn’t rely on color to make a statement? A biryani so elegant, so subtle, and so luxurious straight from the tables of Mughal kitchens and Nizami dastarkhwans.

Welcome to the world of Safed Murgh Biryani, also known as Sofiyani Biryani or Hyderabadi White Chicken Biryani.

This biryani is not about heat—it’s about balance, aroma, richness, and finesse. Creamy yogurt, fresh cream, ghee, nuts, saffron, rose water, and kewra come together to create a dish that feels like poetry on a palate. No overpowering red chilies. No aggressive spices. Just pure, soulful indulgence.

If you’ve been searching for a white chicken biryani recipe, an authentic Sofiyani biryani, or a royal Hyderabadi biryani that’s different from the usual, you’re exactly where you need to be.

By the time you reach the end of this blog, I promise—you’ll want to cook this biryani today.

What Is Safed Murgh Biryani?

Safed Murgh Biryani literally translates to “white chicken biryani.” Unlike regular biryanis that get their color from red chilies, tomatoes, or spices, this biryani stays pale, creamy, and aromatic.

The magic lies in:

• Slow-cooked onions (without browning)
• Yogurt and fresh cream
• Almonds and cashew nuts
• Mild spices like white pepper and green cardamom
• Fragrant waters like rose and kewra

This biryani reflects the elegance of Mughlai cuisine, refined over time in Hyderabadi kitchens. It is rich in taste, yet light on the palate, offering deep flavor without excess spice.

Why Sofiyani Biryani Is Truly Special

1. A Royal Heritage Dish – Sofiyani Biryani was traditionally prepared for royalty. The absence of strong spices allowed the quality of ingredients to shine.
2. Mild Yet Flavorful – Perfect for those who love biryani but avoid heat. Kids, elders, and spice-sensitive food lovers adore this dish.
3. Luxurious Texture – The use of cream, ghee, and nuts gives the biryani a velvety mouthfeel that’s hard to forget.
4. A Visual Delight -The pristine white rice layered with creamy chicken masala and golden fried onions looks absolutely regal.

Basic Ingredients

• Basmati rice: Long-grain, aromatic rice is essential for perfect layering and fragrance
• Chicken: Boneless chicken cooks faster and absorbs the creamy masala beautifully
• Yogurt & fresh cream: Form the rich, smooth base of the white gravy
• Almonds & cashews: Add body, mild sweetness, and royal richness
• Ghee: Enhances aroma and gives authentic Mughlai flavor
• White pepper & green cardamom: Provide gentle warmth without heat
• Saffron, rose water & kewra: Lend signature fragrance and festive elegance

Best Sides to Serve With Safed Murgh Biryani

Here are some sides that go perfectly with Safed Murgh Biryani, enhancing its delicate flavors without overpowering the dish.

• Mirchi ka Salan – a traditional Hyderabadi curry that adds depth and balance
• Bagare Baingan – slow-cooked baby eggplants in a nutty, tangy gravy
• Bagare Tamatar – a rich tomato-based Hyderabadi accompaniment
• Dum ka Chicken – tender chicken cooked in aromatic spices
• Shami Kebab – soft, melt-in-the-mouth kebabs that complement the biryani’s richness
• Shish Tawook – grilled Middle Eastern–style chicken for a smoky contrast
• Chicken Satay – mildly spiced, nutty skewers that pair beautifully with the creamy biryani

The Secret Behind Perfect White Biryani

The biggest challenge in Safed Murgh Biryani is maintaining the white color without compromising flavor.

Here’s how it’s done:

• Onions are boiled, not browned, for the gravy
• Spices are aromatic, not fiery
• Cooking is slow and controlled
• Ghee and cream replace heavy masalas

This technique ensures a biryani that’s subtle yet unforgettable.

Step-by-Step Recipe: How to Make Hyderabadi White Chicken Biryani

Marinate the chicken pieces with yogurt, ginger-garlic paste, chopped green chilies, and salt. Mix well and refrigerate for 3–4 hours to allow the flavors to develop. Heat 1 cup oil in a pan and fry 1 sliced onion until golden brown. Remove and drain on a tissue paper; set aside. Soak the almonds and cashew nuts in warm water, peel the almonds, and grind both into a coarse paste. Boil the remaining two onions, grind them into a smooth paste, and keep aside.

Heat ½ cup ghee in a wok and add the whole garam masala. Let it release its aroma, then add the boiled onion paste and sauté gently for a couple of minutes, ensuring it does not take on any color. Add the marinated chicken and cook on high heat, stirring continuously, until the moisture evaporates and the masala coats the chicken well. Sprinkle in the white pepper powder and green cardamom powder, mix thoroughly, then reduce the heat. Cover and simmer for 4–5 minutes, or until the chicken is almost cooked. Stir in the fresh cream and almond-cashew paste, and cook until the oil begins to separate and the chicken is fully cooked.

Bring water to a rolling boil in a large vessel. Add green chilies, salt, whole garam masala, lemon juice, and shahjeera. Add the soaked rice and cook until it is 80% done. Drain the rice completely and transfer it to a colander, ensuring no excess water remains. With both the rice and chicken ready, proceed to the final step of layering the biryani and cooking it on dum.

Final Step

Grease a thick-bottomed vessel and spread a layer of rice at the base. Sprinkle some fried onions, chopped coriander, and mint leaves, then add a layer of the chicken masala. Continue layering in the same order. Finish with a final layer of rice and garnish with fried onions, chopped coriander, a squeeze of lemon juice, saffron soaked in warm milk, rose water, and kewra water.

Seal the rim of the vessel with dough or aluminum foil and cover tightly with a lid to ensure that no steam escapes. Keep the vessel on tava on low heat and let it cook for 15-20 mins. Wait for 15-20 minutes before opening the lid. Gently fluff the rice and remove in a serving bowl. Serve hot with Raita.

This white chciken biryani recipe is by Afroz, the creative force behind World Cafe For U. A space dedicated to celebrating authentic flavors, traditional recipes, and soulful cooking from Indian and global cuisines. With a deep love for heritage dishes and café-style comfort food, Afroz believes that every recipe tells a story—and biryani is always the hero. Thank you Afroz for being part of this Joy From Fasting To Feasting, A Global Ramadan Event.

Yield: 4-5 Servings

Hyderabadi Safed Murgh Biryani Recipe

Print

This Safed Murgh Biryani (Sofiyani Biryani) is a royal Hyderabadi delicacy known for its creamy texture, delicate spices, and intoxicating aroma of saffron, rose, and kewra. Made with tender chicken, fragrant basmati rice, and a luxurious white gravy enriched with nuts and cream, this biryani is mild yet deeply flavorful—perfect for special occasions or when you want to cook something truly extraordinary.

Prep Time 30 minutes

Cook Time 50 minutes

Marination Time 3 hours

Total Time 4 hours 20 minutes

Ingredients

For Chicken

Toggle ingredient group

• 500g boneless Chicken
• 3 Onions
• 1 tbsp. whole Garam masala
• 12-15 Almonds
• 6-8 Green chilies
• 10-12 Cashew nuts
• 1 tbsp. Ginger garlic paste
• 200g Yogurt
• ½ cup fresh Cream
• Salt to taste
• ½ tsp. green Cardamom powder
• 1 tsp. white Pepper powder
• ½ cup Ghee
• ½ cup Fresh milk
• 1 cup Oil, to fry onion
• 2 tbsp. minced Coriander leaves
• Saffron strands
• 3 tbsp. chopped Mint leaves
• 1 tbsp. Rose water
• 1 tbsp. Kewra water
• 1 pinch Saffron soaked in ¼ cup warm milk

For Rice

Toggle ingredient group

• 2 cup Basmati rice
• 2-3 Green chilies
• 2 tbsp. whole Garam masala
• 1 tsp Shahjeera
• Salt to taste
• 1 tbsp. Lemon juice

Instructions

Step-by-Step Recipe: How to Make Hyderabadi Safed Murgh Biryani

Step 1: Marinate the Chicken & Soak Basmati

Marinate the chicken with:- Yogurt, ginger garlic paste, chopped green chilies and salt

Mix well, cover, and refrigerate for 3–4 hours. This step is crucial for tender, flavorful chicken.

Thoroughly wash and soak basmati rice in enough water for at least 30 minutes before cooking.

Step 2: Fry the Onions

Heat 1 cup oil in a pan, to this add of one thinly sliced onion. Fry until golden brown.

Remove and place on tissue paper. These fried onions will add sweetness and texture during layering.

Step 3: Prepare Nut Paste and Onion Paste

• Soak almonds and cashew nuts in warm water
• Peel almonds and grind both into a coarse paste
• Boil the remaining two onions until soft. Drain and leave it cool.
• Upon cooling, grind and make a smooth paste of boiled onions and set aside.

This paste will form the base of Sofiyani biryani gravy.

Step 4: Cook the White Chicken Masala

• Heat ½ cup ghee in a heavy-bottom wok. Add whole garam masala and let it release aroma.
• Add nut-onion paste and sauté gently. Do not brown it.
• Add marinated chicken and cook on high heat, stirring continuously, until moisture evaporates.
• Now add white pepper powder and green cardamom powder. Cover and simmer for 4–5 minutes until chicken is almost cooked.
• Stir in fresh cream and cook until oil separates and chicken is perfectly tender.
• White chicken gravy is ready now.

Step 5: Cook the Rice

• Boil water in a large vessel. Add - Green chilies, Whole garam masala, Shahjeera, Salt, Lemon juice.
• Add rice and cook till 80% done. Drain completely and keep aside.

Step 6: Layering and Dum – Where the Magic Happens

Grease a thick-bottomed vessel.

Layering Order:

1. Rice layer
2. Fried onions, mint, coriander
3. White chicken masala

Repeat layers.

Final layer should be rice topped with:

• Fried onions
• Coriander and mint
• Lemon juice
• Saffron milk
• Rose water
• Kewra water
  

Seal the vessel with dough or foil. Cover with lid. Place on a tava (pan) and cook on low heat for 15–20 minutes.

Aroma Test: When Is Biryani Ready?

When your kitchen smells like: Saffron, Ghee, Floral notes, Mild spices.

Your Safed Murgh Biryani is ready to be unveiled.

Notes

Pro Tips for Perfect Safed Biryani

• Use fresh cream, not packaged substitutes
• Don’t skip rose and kewra water
• Always cook on dum, never rush
• High-quality basmati rice is non-negotiable

Did you like this recipe?

Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating and/or a review in the comments section below. Tag @lubnakarim06 on Instagram or use hashtag #yummyfoodlubna to tag