Shahi chicken biryani Recipe

Cooking Directions

• STEP 1.In a bowl, marinate the chicken with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt. Let it marinate for at least 1 hour.
• STEP 2.Heat ghee in a large pan and add whole spices like bay leaves, cinnamon, cloves, and cardamom. Saute until fragrant.
• STEP 3.Add sliced onions and cook until golden brown. Remove half of the onions and set aside for garnishing.
• STEP 4.Add the marinated chicken to the pan and cook until it is browned and cooked through. Remove the chicken from the pan and set aside.
• STEP 5.In the same pan, add soaked basmati rice and cook for a few minutes. Drain the rice and set aside.
• STEP 6.Layer the partially cooked rice over the chicken in the pan. Sprinkle saffron soaked in milk, fried onions, and chopped mint and coriander leaves on top.
• STEP 7.Cover the pan with a tight-fitting lid and cook on low heat for about 20-25 minutes, or until the rice is fully cooked and the flavors have melded together.
• STEP 8.Gently fluff the rice with a fork before serving. Serve hot with raita and enjoy the royal flavors of Shahi Chicken Biryani!

Cooking Tips

• Marinating the chicken for at least 1 hour helps to infuse the flavors and make the chicken tender.
• Soaking the rice for 30 minutes before cooking helps to achieve perfectly cooked grains.
• You can add a few drops of rose water or kewra water for an extra aromatic touch.
• For a vegetarian version, you can replace the chicken with vegetables like carrots, peas, and potatoes.

Storage and Serving

• Leftover Shahi Chicken Biryani can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the biryani in a microwave or on the stovetop with a little water to prevent it from drying out.
• Serve the biryani hot with raita, salad, or pickle for a complete meal.
• Garnish with fried onions, mint leaves, and coriander leaves before serving to enhance the presentation.