Shahi Biryani

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In every South Asian family, Biryani is a staple food. It’s everyone’s favourite and we all have our own way of making it. For me, I cannot imagine making my biryani without potatoes and saffron. Potatoes and saffron are key ingredients for my biriyani, it enhances the aroma and gives an amazing taste. The potatoes that have soaked up all the delicious spices to me are by far one of the best parts of biryani.

Shahi Biryani

Chef Sammy
Biriyani comes in a number of varieties,but of all Shahi Biriyani is always my go to dish. Shahi Biriyani is a classictraditional dish. If you are trying to find a new biriyani recipe you shoulddefinately give this recipe a try and I am confident everyone will love this,and you shall be filled with praises around. Its effortless and easy to makeyet and very tasty. Its rich in flavour, a perfect blend of spices, the chickenand rice. All you need is some patience and a little touch of time.
Course Main Course
Cuisine Indian

Ingredients
  

Marinade for the chicken:

  • 1 Chicken cut in medium size pieces
  • 6 teaspoons Garlic paste
  • 4 teaspoons Ginger paste
  • 1/2 cup Yogurt
  • 1 Lemon juice
  • 1 teaspoon Turmeric
  • 1 teaspoon Red chili powder
  • Salt

Masala for the biryani:

  • 7 teaspoons Coriander seeds
  • 3 teaspoons Cumin seeds
  • 7-8 dried Red chilies
  • 4 pods Cardamom
  • 1 stick Cinnamon
  • 8 Cloves
  • 1 black Cardamom
  • 1 teaspoon Nutmeg
  • 1 Mace piece
  • 1 star Anise
  • 1 cup Onions fried
  • 1/2 cup Cashews
  • 2 teaspoons Sesame seeds
  • 1 pinch Saffron

For the potatoes.

  • 3-4 Potatoes intlo halves and fry

Ingredients:

  • 3-4 tablespoons Oil
  • 1 Bay leaf
  • 2-3 Cardamoms
  • 1 stick Cinnamon small
  • 3/4 cup Onions fried
  • 4 Tomatoes chopped
  • 2 Green chilies finely chopped

For the Rice:

  • 3 cups Rice

Instructions
 

Masala for the biryani:

  • Make a powder of all these.
  • Now add 1 cup yogurt to the powder and make a paste.

For the potatoes.

  • Cut 3-4 potatoes into halves and fry. Drain on paper towels

How to cook the chicken:

  • In a pan heat 3-4 tablespoons of oil and add a bay leaf, 2-3 cardamoms, 1 cinnamon stick.
  • When hot add 3/4 cup fried onions.
  • Stir and add the chicken and cook on high flame for about 6-7 minutes.
  • Then add 4 tomatoes crushed.
  • Cook till the tomatoes and chopped green chilies get dissolved.
  • Now add your potatoes.
  • Lower the flame to medium and stir every few minutes till done.

For the Rice:

  • Wash your rice and soak in cool water for about 20 minutes
  • Boil water in a large pot and add salt, a cardamom pod, 2 cloves and oil.
  • When the water comes to a rolling boil add your rice and cook till almost done about 7-8 minutes.
  • Drain the rice and set aside.

Assembling The Biryani:

  • Now in a separate dish add 1/4 cup milk, 1 teaspoon ghee and a healthy pinch of saffron and microwave it for 20 seconds.
  • In your serving dish layer the rice and cooked chicken.
  • Now add a teaspoon of your saffron milk now add the chicken mixture and another teaspoon of the saffron milk and another layer of rice and then chicken and saffron milk end with rice and sprinkle the remaining milk on top.
  • Cover with foil and place in an oven that’s preheated to 275 for about 20 minutes.
  • Cover with foil and place in an oven that’s preheated to 275 for about 20 minutes.
  • Please send me a picture of your remakes and rate my recipe.
Keyword Warm

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