Shahi chicken biryani
Shahi chicken biryani

Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, shahi chicken biryani. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Chicken Biryani is such a classic dish loved by all :) A deliciously royal dish and truly a one dish wonder ! Shahi chicken biryani recipe is an extremely popular non-vegetarian rice dish which is a quintessential delicacy from the Mughlai cuisine. Mughlai cuisine, as we all know.

Shahi chicken biryani is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Shahi chicken biryani is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can have shahi chicken biryani using 13 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Shahi chicken biryani:
  1. Take 250 gm Chicken pieces
  2. Prepare 250 gm boiled basmati rice
  3. Prepare 50 gms Mawa / whole dried milk
  4. Take strand Kesar / saffron - few
  5. Prepare 2 Sliced onion medium size
  6. Take 1 tbsp Cashew nuts
  7. Make ready 1 tbsp Almond
  8. Get 4 Cardamom
  9. Get 1-2 Bay leaf
  10. Prepare 2-3 Cloves
  11. Make ready 8-10 Whole black pepper
  12. Get to taste Salt
  13. Take 4 tbsp Clarified butter

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Instructions to make Shahi chicken biryani:
  1. Heat clarified butter in a pan.
  2. Add cashew nuts and almonds fry and strain it.
  3. Add cardamom,cloves,whole black pepper and bay leaf
  4. Add onion slices and saute till transparent.
  5. Add chicken pieces and stir fry for 5 - 6 mins.
  6. Add salt and one cup of water.
  7. When it boils add mawa/whole dried milk and mix well.
  8. Add half done boiled rice and mix well.
  9. Soak the saffron in 1/2 cup of milk and mix in the rice.
  10. Cover it and cook for 5 - 7 mins in a slow flame.
  11. Garnish with fried almonds and cashew nuts.
  12. Serve hot.

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