Shahi Biryani

Shahi Biryani is a tradional royal Long grain rice dish. (Shahi means Royal). Flavourfull blend with gravy, spices and loads of vegetables mixed together. Served with Raita. There are many versions & types of Biryani itself. This is a hugely popular rice dish in India. You can also make this as Non-Vegetarian. It takes time to prepare. This is my version of Biryani. I am sure that if you googled or looked into cook books you will find other types and methods as well. 


 photo ShahiBiryani_zpsb0d06cad.jpg


 photo ShahiBiryani4-Copy_zps8d5c6634.jpg

Prep Time : 15 Mins
Cook Time : 25 Mins
Serve : 4

Ingredients
  • Basmati Rice (Long grain rice) - 3 cups
  • Ghee (Desi Ghee , Clarified butter) - 2 tbsp
  • Tomato Puree - 1/2 cup
  • Yogurt (Thick Curds) - 1/2 cup
  • Saffron Milk - 1 tsp
  • Vegetables - ( Broccoli, Cauliflower, Green beans, Carrots, Paneer cubes, Potato cubes )3/4 cooked and each 1/4 cup (Slightly roast the paneer separately on the tava)
  • Onions - 1 Cup , thinly sliced
  • Ginger - 1/2 tsp grated 
  • Garlic - 1 tsp grated
  • Cashew pieces - 1 tsp
  • Whole Cardamom pods - 4 count
  • Bay leaf - 2 count
  • Clove - 4 count
  • Cinnamon - a small piece 2 count
  • Salt to taste
  • Oil - 1/2 cup
Ingredients : Masala Powders
  • Red Chilli Powder - 1/2 tsp
  • Shahi Biryani Powder - 3 tbsp ( I used Everest brand)
  • Turmeric Powder - 1/4 tsp
Method

Step 1 : Rinse the rice and add enough(aprox for 3 cups 2 cups of water my measurement) amount of water along with clove and cinnamon and 1 tsp of oil. Place it in the rice cooker. Let it cook till 3/4th done.

Step 2: 
  1. Heat big kadai / Pan add oil then add onions fry till done. Add ghee, cardamom pods, clove, bayleaf , cinnamon & cashews fry for 2 mins . 
  2. Then add tomato puree cook for 1 min
  3. Add ginger , garlic , chillipowder, shahi biryani powder, turmeric powder stir well
  4. Add yogurt/curds saute well until oil & ghee get separates then add veggies and paneer mix well close the lid reduced heat for 5 mins.
  5. Then add 3/4th cooked rice spread the layer  ,Sprinkle salt and saffron milk cover tightly and cook for 5-8 mins . Then mix well. Garnish blanched sliced almonds and mint leaves.
  6. Serve with any raita.
Note : If excess water in the rice, drained. Slow cooker also can be used 5thpoint onwards.

 photo shahibiryani1_zpsb2a0261d.jpg


 photo ShahiBiryani5_zpse6826ca3.jpg


 photo ShahiBiryani5_zpsb10572d6.jpg


| Copyright © Malas - Kitchen 2014 | | All rights reserved

5 comments

Gayathri Sathyanarayanan said...

Biriyani looks yummy.

Plots in chennai said...

It is really interesting, I hope everybody lick this Post.

Priyas Feast said...

The recipe sounds very unique..I never tried shahi biryani

Akshatha Gowda said...

Looks awesome! I'm going to try this out tomorrow ! :)

Vanamala Hebbar said...

Thank you all:)