Shahi Biryani
Shahi Biryani is a royal and flavourful dish that combines fragrant basmati rice with a rich and aromatic blend of spices, vegetables, and succulent pieces of meat. Ingredients: Basmati rice, Chicken, Curd, Cinnamon stick, Milk, Bay leaf, Clove, Salt, Ginger garlic paste, Saffron, Mint leaves, Onion, Turmeric powder, Green cardamom, Ghee, Mixed vegetables, Biryani masala, Coriander, Red chilli powder
1h 30min
Cook Time
6
Servings
Recipe
550 kCal
Recipe
1
Wash and soak 500 grams of basmati rice in water for 30 minutes. Drain and set aside.
2
In a large pan, heat 4 tablespoons of ghee or oil. Add 2 finely chopped onions and fry until golden brown. Remove half of the fried onions and set aside for garnishing.
3
Add 1 tablespoon of ginger-garlic paste to the pan and sauté for a minute. Add 500 grams of mixed vegetables (carrots, beans, cauliflower, and peas) and 500 grams of boneless chicken or mutton pieces. Cook for 5-7 minutes until the meat is half cooked.
4
Add 1 cup of whisked curd, 1 teaspoon of turmeric powder, 2 teaspoons of red chili powder, 2 teaspoons of biryani masala, and salt to taste. Cook for another 5-7 minutes until the vegetables and meat are cooked.
5
In a separate large pot, bring 1.5 litres of water to a boil. Add 2 teaspoons of salt, 2-3 cloves, 2-3 green cardamoms, 1-inch cinnamon stick, and 1 bay leaf. Add the soaked and drained rice to the boiling water and cook until the rice is 70% cooked. Drain the rice and set aside.
6
In a heavy-bottomed pan, layer half of the cooked rice, followed by the cooked vegetable and meat mixture. Top with the remaining rice. Sprinkle the reserved fried onions, chopped coriander leaves, and chopped mint leaves over the top layer of rice.
7
In a small bowl, mix 1/4 cup of warm milk with a pinch of saffron strands. Pour this mixture over the layered biryani.
8
Cover the pan with a tight-fitting lid or seal with aluminium foil. Cook on low heat for 20-25 minutes until the rice is fully cooked and the flavours have melded together.
9
Gently mix the biryani and serve hot with raita and salad.
Nutrition
550
kCal
28 g
Protein
20 g
Fat
65 g
Carbs
500 g of Basmati Rice
9% OFF
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500 g of Chicken
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1 cup of Curd
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1 Cinnamon Stick
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60 ml of Milk
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1 Bay Leaf
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2 tsp of Salt
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1 tbsp of Ginger Garlic Paste
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1 pinch of Saffron
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