Shahi Chicken Biryani: A Regal Indian Rice Dish
1 hour 10 minutes
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About Shahi Chicken Biryani: A Regal Indian Rice Dish
Experience the rich and aromatic flavors of Shahi Chicken Biryani, a truly majestic Indian rice dish. This recipe elevates the classic biryani with the addition of creamy mawa (or dried milk), creating a luxuriously smooth and flavorful experience. Crispy fried onions and cashews add delightful textural contrast.The fragrant basmati rice, infused with warming spices like cardamom and cloves, is cooked to perfection alongside tender chicken. Each bite offers a symphony of creamy, nutty, and subtly spiced notes, making this biryani perfect for special occasions or a truly indulgent weeknight meal.Whether you're a seasoned biryani chef or a novice home cook, this recipe is designed for success. Follow our step-by-step instructions for a restaurant-quality Shahi Chicken Biryani that will impress your family and friends.
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Recipe Time & More
Prep25 minutes
Cook45 minutes
Total1 hour 10 minutes
Ingredients
For the Chicken Marinade (Optional, but recommended for enhanced flavor):
- 1 tbsp Ginger-Garlic Paste
- 1 tsp Turmeric powder
- 1 tsp Garam Masala
- 1/2 tsp Chili Powder adjust to taste, red
- 1/2 tsp Yogurt plain
- 250 gm Chicken bone-in or boneless, cut into 1-inch pieces
For the Biryani:
- 250 gm Basmati Rice rinse thoroughly until water runs clear
- 50 gm Khoya also known as mawa; can substitute with whole dried milk powder
- 2 Onion medium-sized, thinly sliced
- 1 tbsp Cashews whole
- 1 tbsp Almonds whole or slivered
- 4 Cardamom green cardamom, lightly crushed pods
- 1 Bay Leaf tej patta
- 2 Cloves
- 8 Peppercorns black, whole
- 1.5 tsp Salt or to taste
- 4 tbsp Clarified Butter ghee; can substitute with vegetable oil
- 1/2 cup Milk for saffron
- 1 pinch Saffron
- 1 cup Water may need more depending on rice
Instructions
Prepare the Chicken (Optional)
- If using, marinate chicken with ginger-garlic paste, turmeric, garam masala, red chili powder, and yogurt for at least 30 minutes.
Fry Nuts and Spices
- Heat clarified butter in a large pan or pot. Add cashews and almonds; fry until golden brown. Remove and set aside. Add cardamom pods, cloves, peppercorns, and bay leaf; sauté briefly until fragrant.
Sauté Onions and Chicken
- Add sliced onions and sauté until translucent. If using marinated chicken, add it now and stir-fry for 5-6 minutes until lightly browned. If not using marinade, add the chicken after the onions.
Add Rice and Mawa
- Add salt and water. Bring to a boil. Stir in the mawa (or dried milk powder), ensuring it dissolves completely. Add the rinsed basmati rice and stir gently to combine.
Infuse with Saffron
- In a small bowl, soak saffron strands in 1/2 cup of warm milk. Add this saffron milk to the rice mixture.
Simmer and Steam
- Bring the mixture to a gentle simmer, then reduce heat to low. Cover the pot tightly and cook for 5-7 minutes, or until the rice is cooked through and most of the liquid is absorbed. Do not stir during this time.
Garnish and Serve
- Garnish with the fried cashews and almonds. Let the biryani rest for 5-10 minutes before serving. Serve hot.
Recipe Notes
Expert Tips for the Perfect Shahi Chicken Biryani
- Use high-quality basmati rice for the best flavor and texture.
- Don't overcook the rice. It should be fluffy and slightly firm to the bite.
- For a richer flavor, you can add a tablespoon of rose water or kewra water to the rice.
- If you don't have mawa, you can use full-fat milk powder instead, although the texture will be slightly different.
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Recipe Nutrition
Calories: 205661kcalCarbohydrates: 124gProtein: 17728gFat: 14382gSaturated Fat: 4127gPolyunsaturated Fat: 3078gMonounsaturated Fat: 5955gTrans Fat: 92gCholesterol: 71497mgSodium: 68480mgPotassium: 180440mgFiber: 7gSugar: 5gVitamin A: 133449IUVitamin C: 1533mgCalcium: 10756mgIron: 860mg
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This is a fantastic recipe! Thanks for sharing.
Looks so flavorful! Thanks for posting.
Such a tempting dish! Thank you.
Looks so mouthwatering! Thanks for sharing.
This looks fantastic! Appreciate the share.