Shahi Biryani is a royal, aromatic layered rice dish made with fragrant basmati rice, tender chicken or mixed vegetables, and a rich blend of spices. Infused with saffron and cooked on dum, this luxurious biryani offers a perfect balance of flavors and textures, making it a festive favorite. Serve it hot with cooling raita, fresh salad, and fried papad for a complete meal.
Ingredients
Basmati rice: 1½ cups
Chicken or vegetables (mixed): 500 g
Curd (thick): 1 cup
Onions (thinly sliced): 2 large
Tomato: 1 large, chopped
Ginger-garlic paste: 2 tbsp
Green chillies: 2, slit
Fresh coriander leaves: ¼ cup, chopped
Mint leaves: ¼ cup
Saffron strands: a few, soaked in 2 tbsp warm milk
Garam masala: 1 tsp
Turmeric powder: ½ tsp
Red chilli powder: 1 tsp
Biryani masala: 1½ tbsp
Whole spices (bay leaf, cloves, cardamom, cinnamon): 2 each
Oil + Ghee: 3 tbsp each
Salt: To taste
Water: As required for rice
Step-by-Step Method
1. Wash and soak basmati rice for 30 minutes. Cook it till 80% done, drain and set aside.
2. Heat oil and ghee in a heavy-bottomed pan. Fry sliced onions until golden brown. Set half aside for garnishing.
3. Add whole spices, then sauté ginger-garlic paste and green chillies. Add chopped tomatoes and cook till soft.
4. Add chicken or vegetables, turmeric, red chilli powder, garam masala, biryani masala, and salt. Cook until chicken is done or veggies are tender.
5. Mix in curd, half of mint and coriander. Simmer until thick and flavorful.
6. In a biryani pot, layer rice and gravy alternately. Top with fried onions, saffron milk, and remaining mint and coriander.
7. Cover with a tight lid and cook on low flame (dum) for 15–20 minutes. Rest for 10 minutes before serving.
Perfect With
- Raita
- Salad
- Boiled eggs
- Fried papad