Shahi Biryani

Recipe by
Total Time:
1.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Easy

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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Ingredients

  • 1.5 cups - long grain rice
  • 2 - potatoes, quartered boiled
  • 2 - capsicums, cut into strips
  • 2 - onions, chopped into strips
  • 2 - onions, quartered
  • 2 - tomatoes, chopped
  • 1 cup - slices mixed vegetables, French beans, carrots, cauliflower.
  • 1 tsp - ginger, grated
  • 1 tsp - garlic, grated
  • 1 cup - curd
  • 2 - bay leaves
  • 2 - cloves
  • 1 inch - cinnamon stick
  • 2 - cardamoms
  • 5 - whole black peppers
  • 1 tsp - red chilli powder
  • 1 tsp - garam masala
  • 1/4 tsp - turmeric powder
  • 3 pinches - asafoetida
  • 1 tbsp - lemon juice
  • 1 tbsp - coriander chopped
  • 15 - cashews
  • 10 to 12 - almonds sliced to flakes
  • 5 tbsp - ghee
  • salt to taste.

How to Make Shahi Biryani

  • Wash and soak rice in salted water for 30 mins.
  • Heat ghee in a heavy saucepan. Fry onion strips till crisp, brown, drain, keep aside.
  • Fry cashews till light brown, drain, keep aside.
  • Fry capsicums till tender, drain, keep aside.
  • Meanwhile, heat 6 cups water in a large vessel.
  • Add bay leaves, peppers, cloves, cinnamon, cardamoms, salt.
  • When it comes to boil, drain and add rice.
  • Bring to boil, cook for 8-9 mins, till rice is just but not fully done.
  • Drain in a large colander, spread in a big plate, cool.
  • Grind quartered onions, ginger, garlic to a paste.
  • In hot ghee, add paste stir fry for 2-3 mins.
  • Add all powdered masalas, tomatoes, mixed vegetables, stir, cook till fat separates.
  • Beat curd, add, stir till the boil resumes, cook 2-3 mins.
  • Add potatoes, stir, keep aside.
  • To fill handi:
  • Grease an oven-proof handi well on the inside.
  • Place in half of rice, spread at the bottom.
  • Top with half vegetables layer, spread over rice.
  • Mix together fried onions, capsicums, cashews, sliced almonds, coriander.
  • Sprinkle half over vegetable layer.
  • Sprinkle half lemon juice all over.
  • Repeat rice to lemon juice layer by layer.
  • Either cover with fitting lid, seal edges with chapati dough or seal top with a tightly packed foil sheet.
  • Make a small slit for excess steam to escape.
  • Bake in a pre-heated oven at 130 C for 15-20 mins.
  • Break seal at the table and serve.

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