Shahi Biryani

Recipe by
Total Time:
1.5 hours
Serves:4
Rated 4 based on 100 votes
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 Healthy Dal chironji with Kuttu ki Poori, Best Breaded Chicken, Easy Quick Noodles

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4

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.