Shahi Chicken Biryani
This shahi chicken biryani is rich, aromatic, and perfect for festive meals or special family dinners. Tender marinated chicken is cooked with onion and nut paste, then layered with fragrant rice, herbs, and fried onions for a classic dum-style finish.
Servings---
Prep Time40 Mins
Cook Time255 Mins
Difficulty
Intermediate
Ingredients
2
- chicken1 kg
- basmati rice6 cup
- plain yogurt200 g
- onions3
- green chilies8
- ginger-garlic paste1 tbsp
- almonds12
- cashew nuts12
- ghee3 tbsp
- whole garam masala1 tbsp
- shahi jeera1 tbsp
- white pepper powder1 tbsp
- green cardamom powder1 tsp
- lemon juice1 tsp
- fried onions1 cup
- coriander leaves1 bunch
- mint leaves1 bunch
- salt2 tsp
Step-by-Step Instructions
01
In a large bowl, combine the chicken with yogurt, ginger-garlic paste, and 2 to 3 slit green chilies. Mix well, cover, and refrigerate for 3 to 4 hours so the chicken absorbs the flavor.
02
Boil the onions briefly until softened, then drain and blend into a smooth paste. Soak the almonds and cashew nuts in hot water for 10 to 15 minutes, peel the almonds, and blend both nuts into a fine paste with a little water.
03
Heat the ghee in a heavy pan. Add the whole garam masala and cook for 30 seconds until fragrant. Stir in the onion paste and cook until the moisture reduces. Add the marinated chicken and cook over medium-high heat until the chicken is nearly done and the mixture thickens. Add the white pepper and cardamom powder, then stir in the nut paste. Cook until the masala looks rich and the ghee begins to separate at the edges.
