Shahi Biryani

In every South Asian family Biryani is a staple food. We all have our own way of making it. For me, I cannot imagine making my biryani without potatoes and saffron. The potatoes that have soaked up all the delicious spices to me is by far one of the best parts of biryani.


Marinade for the chicken:

1 chicken cut in medium size pieces

6 teaspoons garlic paste

4 teaspoons ginger paste

1/2 cup yogurt

Juice of 1 lemon

1 teaspoon turmeric

1 teaspoon red chili powder

Salt to taste

Masala for the biryani:

7 teaspoons coriander seeds

3 teaspoons cumin seeds

7-8 dried red chilies

4 cardamom pods

1 cinnamon stick

8 cloves

1 black cardamom

1 teaspoon nutmeg

1 piece of mace

1 star anise

1 cup fried onions

1/2 cup cashews

2 teaspoons sesame seeds

1 pinch of saffron


Make a powder of all these. Now add 1 cup yogurt to the powder and make a paste.



For the potatoes.


Cut 3-4 potatoes into halves and fry. Drain on paper towels

How to cook the chicken:

Ingredients:


3-4 tablespoons Oil

1 bay leaf 2-3 cardamoms

1 small cinnamon stick

3/4 cup fried onions

4 tomatoes chopped

2 green chilies finely chopped


Method:


In a pan heat 3-4 tablespoons of oil and add a bay leaf, 2-3 cardamoms, 1 cinnamon stick. When hot add 3/4 cup fried onions. Stir and add the chicken and cook on high flame for about 6-7 minutes. Then add 4 tomatoes crushed. Cook till the tomatoes and chopped green chilies get dissolved. Now add your potatoes. Lower the flame to medium and stir every few minutes till done.

For the Rice:

3 cups of rice.

Wash your rice and soak in cool water for about 20 minutes

Boil water in a large pot and add salt, a cardamom pod, 2 cloves and oil. When the water comes to a rolling boil add your rice and cook till almost done about 7-8 minutes. Drain the rice and set aside.

Assembling The Biryani:


Now in a separate dish add 1/4 cup milk, 1 teaspoon ghee and a healthy pinch of saffron and microwave it for 20 seconds. In your serving dish layer the rice and cooked chicken. Now add a teaspoon of your saffron milk now add the chicken mixture and another teaspoon of the saffron milk and another layer of rice and then chicken and saffron milk end with rice and sprinkle the remaining milk on top. Cover with foil and place in an oven that’s preheated to 275 for about 20 minutes. Garnish with chopped cilantro and mint and serve hot. Please send me a picture of your remakes and rate my recipe. Your support means the world to me.