Easy Shahi Chicken Biryani

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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

  • Basmati rice - 3 cups
  • Chicken - 500 gms, diced
  • Masala - 1
  • Onion -2 to 3, finely chopped
  • Tomatoes - 2, finely chopped
  • Ginger paste -1 tbsp
  • Garlic paste - 1 tbsp
  • Cardamom - 5
  • Cloves - 5
  • Cinnamon - 1 stick
  • Bay leaves - 1 to 2 leaves
  • Wet masala:
  • 2 tbsp - Poppy Seeds(Khus khus
  • Aniseeds - 1 tsp
  • cumin seeds - 1 tsp
  • Coriander leaves - 1 cup
  • Mint leaves - 1 cup
  • Fresh coconut or desiccated - 1/2 cup
  • green chillies - 1 or 2
  • Cloves and Cardamoms - 2 each
  • Dry masala:
  • Turmeric powder - 1 tsp
  • Chilli powder - 1 tsp
  • Coriander powder - 1 tsp
  • Cumins powder - 1 tsp
  • A few strands of Saffron, dissolved in milk
  • salt to taste
  • Cashews nuts fried lightly in oil
  • Silver foil ( Chandi varak)

How to Make Easy Shahi Chicken Biryani

  • Wash rice and clean the chicken.
  • Grind the wet masala and keep aside.
  • Heat oil in a wok and fry the onions.
  • Add ginger and garlic paste, cardamoms, cloves, cinnamon and bay leaves to it.
  • Fry till the onions are golden brown.
  • Add chopped tomatoes and add all the dry masalas. Saute it till it oozes oil .
  • Add the grinded wet masala to the wok and keep stirring for 4-5 mins.
  • Finally, add chicken and cook for 10 mins till the chicken is partially cooked.
  • Add raw rice and enough water to cook the rice.
  • Stir in saffron milk and salt to taste before cooking the rice.
  • Garnish with fried cashews.

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