SHAHI BIRYANI

 Ingredients (for 4 people)

• Basmati Rice – 2 cups

• Chicken – 500g (washed & cut)

• Onions – 3 large (sliced thin)

• Tomatoes – 2 medium (chopped)

• Yogurt (curd) – ½ cup

• Ginger-Garlic Paste – 2 tbsp

• Green Chilies – 3 (slit)

• Coriander Leaves – ½ cup (chopped)

• Mint Leaves – ½ cup (chopped)

• Oil / Ghee – 4 tbsp

 Whole Spices (or you can use 1 tsp Biryani Masala instead)

• Bay leaf – 2

• Cinnamon – 1 stick

• Cardamom – 3

• Cloves – 4

• Star Anise – 1

• Black Peppercorns – 6

 Powdered Spices

• Turmeric – ½ tsp

• Red Chili Powder – 1 tsp

• Garam Masala / Biryani Masala – 2 tsp

• Salt – to taste

 Method

Step 1: Cook the Rice

1. Wash and soak basmati rice for 30 minutes.

2. Boil water with salt, 1 bay leaf, and 1 tsp oil.

3. Cook rice until 70% done (not fully soft). Drain and keep aside.

Step 2: Prepare the Chicken Masala

1. Heat oil/ghee in a deep pan. Fry onions until golden brown. Remove half for garnishing.

2. Add whole spices + ginger-garlic paste + green chilies → sauté till aroma comes.

3. Add tomatoes, cook till soft.

4. Add chicken + yogurt + powdered spices → cook till chicken is tender and masala thick.

5. Add mint & coriander leaves.

Step 3: Layering

1. In a heavy-bottom pan, spread a layer of chicken masala.

2. Add half the rice. Sprinkle fried onions, mint, coriander.

3. Repeat with the remaining chicken and rice.

4. Drizzle 2 tbsp ghee, 2 tbsp warm milk (with saffron if available).

Step 4: Dum Cooking

• Cover with tight lid (or seal with dough).

• Cook on low flame for 20–25 mins.

 Tips

• Use basmati rice for long fluffy grains.

• Marinate chicken with yogurt & spices for at least 30 mins before cooking (optional but tastier).

• For veg biryani, replace chicken with mixed veggies (potato, carrot, beans, peas, cauliflower).