⏱️ Prep Time: 10 min | 🍳 Cook Time: 25 – 30 min
Ingredients
For the Shahi Biryani (Veg & Non-Veg) :
- For the Rice:
- Basmati Rice – 2 cups (soaked for 30 minutes)
- Water – 6 cups
- Bay Leaf – 1
- Green Cardamom – 3
- Cloves – 4
- Cinnamon Stick – 1-inch piece
- Salt – 1 tsp
- For the Biryani Base:
- Oil or Ghee – 4 tbsp
- Onions – 2 large (sliced thin)
- Tomatoes – 2 medium (chopped)
- Ginger-Garlic Paste – 1.5 tbsp
- Green Chilies – 2 (slit, optional)
- Curd/Yogurt – ½ cup (whisked)
- Ready-Made Shahi Biryani Masala – 2 tbsp
- Turmeric Powder – ½ tsp
- Red Chili Powder – ½ tsp
- Salt – To taste
For the Veg Version:
- Mixed Vegetables (Carrot, Beans, Green Peas, Cauliflower, Potatoes, etc.) – 2 cups (chopped)
- For the Non-Veg Version:
- Chicken (bone-in) or Mutton (curry cut) – 500g (marinated with ½ tsp salt, ½ tsp turmeric, 1 tbsp yogurt, 1 tsp ginger-garlic paste for 30 minutes)
For Garnishing & Layering:
- Milk – ¼ cup (warm)
- Saffron Strands – 8-10 (soaked in warm milk)
- Fried Onions – ½ cup (for garnish)
- Cashews & Raisins – 2 tbsp each (fried in ghee)
- Fresh Coriander Leaves – 2 tbsp (chopped)
- Fresh Mint Leaves – 2 tbsp (chopped)
Instructions
For Shahi Biryani (Veg & Non-Veg) :
- Prepare the Rice:
- Boil 6 cups of water with bay leaf, cardamom, cloves, cinnamon, and salt.
- Add soaked basmati rice and cook until 70-80% done (grains should still be firm).
- Drain the rice and keep aside.
- Cook the Base Masala:
- Heat ghee or oil in a heavy-bottomed pan.
- Add sliced onions and fry until golden brown (10 minutes). Remove half for garnish.
- Add ginger-garlic paste, green chilies and sauté for 2 minutes.
- Add chopped tomatoes, cook until soft (5 minutes).
- Add Shahi Biryani Masala, turmeric, red chili powder, and salt. Stir well.
- Cook the Veg or Non-Veg Protein:
- For Veg Biryani: Add mixed vegetables, stir well, and cook for 5 minutes.
- For Chicken/Mutton Biryani: Add marinated chicken/mutton and cook until half done (Chicken: 10-12 minutes, Mutton: 20-25 minutes).
- Add whisked curd, mix well, and simmer for 5 minutes.
- Layer the Biryani:
- In the same pan (or a separate heavy-bottomed pot), add a layer of cooked veg/chicken/mutton masala.
- Add a layer of parboiled rice.
- Drizzle saffron milk, fried onions, fried nuts, coriander, and mint leaves.
- Repeat layers, finishing with rice on top.
- Dum Cooking:
- Seal the pot with foil or dough and cover with a lid.
- Cook on low heat for 20 minutes (or bake at 180°C for 20 minutes).
- Let it rest for 10 minutes before serving.
Serving Suggestions
- Serve hot with raita, salad, or mirchi ka salan.
- Garnish with extra fried onions and nuts for richness.
Essential Tips
- Use aged basmati rice for best texture and aroma.
- Dum cooking enhances flavors – do not rush this step.
- For extra richness, add 2 tbsp fresh cream while layering.
- For a smoky touch, place a burning coal in the biryani pot for a minute before sealing it.
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Shahi Biryani Masala
Price: Price range: ₹83.00 through ₹162.00
