Name: Shahi Biryani recipe by Vanamala Hebbar at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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; Red chilli powder - 1/2 tsp; Shahi Biryani Powder - 3 tbsp (I used Everest brand); Turmeric Powder - 1/4 Tsp

ABOUT Shahi Biryani RECIPE

Shahi Biryani is a traditional royal long grain rice dish (Shahi means Royal). Flavourful blend with gravy, spices and loads of vegetables mixed together. Served with Raita.

Ingredients Serving: 4

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
Red chilli powder - 1/2 tsp
Shahi Biryani Powder - 3 tbsp (I used Everest brand)
Turmeric Powder - 1/4 Tsp

Instructions

Rinse the rice and add enough (approx for 3 cups 2 cups of water) 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.
Heat big kadai / Pan add oil then add onions fry till done. Add ghee, cardamom pods, clove, bayleaf, cinnamon and cashews, fry for 2 minutes.
Then add tomato puree and cook for 1 minute. Add ginger, garlic, chilli powder, shahi biryani powder, turmeric powder and stir well.
Add yogurt/curd, saute well until oil gets separated. Then add veggies and paneer mix well, close the lid and reduce the heat for 5 minutes.
Then add 3/4th cooked rice spread the layer, sprinkle salt and saffron milk, cover tightly and cook for 5-8 minutes. Then mix well. Garnish with blanched sliced almonds and mint leaves.
Serve with any raita.

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