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. 

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.

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