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Shahi chicken biryani
Shahi chicken biryani

Before you jump to Shahi chicken biryani recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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You can obtain results without eliminating foods from your diet or make substantial changes at once. If you wish to commit to a wholesale change, that is okay but the main thing at first is to try to make sure that you are making more healthy eating choices. Soon enough, you will probably find that you will eat more and more healthy food as your taste buds get accustomed to the change. As you continue your habit of eating healthier foods, you will find that you won’t want to eat the old diet.

All in all, it is not difficult to begin to make healthy eating a part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to shahi chicken biryani recipe. You can have shahi chicken biryani using 13 ingredients and 12 steps. Here is how you achieve it.

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