Cook's Hideout: Shahi Biryani

November 09, 2013

Shahi Biryani

I have started to enjoy making Biryanis, both to entertain and also for Sunday lunches. You can tell from the increase in the biryani recipes on the blog in the recent past. Once the rice and spiced veggies on done, then all is left to do is the layering part which is my favorite thing to do. The layered look is very pretty on the plate too. Also it is easy to multiply the ingredients and make them for a crowd.
Shahi Biryani
I'm on the look out for new and interesting biryani recipes and when I saw this being made on a Telugu cooking show, I promptly noted it down. This biryani has a spice paste that gives all the flavor to the dish.

Shahi Biryani
Basmati Rice - 2cups
Bay Leaf - 1
Cinnamon stick - 1" piece
Cloves - 2
Mixed Vegetables - 4~5cups (potato, carrot, green beans, green peas, cauliflower, broccoli etc., chopped)
Onion - 1 large, thinly sliced
Yogurt - ½cup, whisked
Saffron - a pinch mixed in 3tbsp of warm milk
Salt - to taste

For the Masala:
Cloves - 5
Cinnamon Sticks - 3
Peppercorns - 6
Cardamom pods - 2
Coriander seeds - 2tbsp
Dry red chilies - 4
Ginger - 2" piece
Garlic - 3 cloves
Cumin seeds - 2tsp
Onion - 1 medium


  • Cook basmati rice along with bay leaf, cloves and cinnamon stick either in a pressure cooker or directly in water on the stove. Make sure that the grains are separate. Set aside.
  • Boil or microwave the veggies until tender.
  • Grind all the ingredients listed under Masala into a smooth paste.
  • Heat 1tbsp oil in a pan, add the thinly sliced onions and cook until lightly browned and caramelized, about 15~20 minutes. Set aside.
  • Add 2tbsp ghee or oil (or a combination of both) in a pan; add the ground masala and cook until fragrant, stirring frequently to avoid sticking to the pan. Add the boiled veggies, yogurt and salt. Cook for 4~5 minutes. Set aside.
  • In a deep, heavy bottomed pan assemble the biryani -- First add fried onions, followed by the veggie mixture, then rice, followed by veggie mixture, fried onions, rice and the remaining onions. Drizzle saffron milk all over the top. Cover with lid tightly and cook on medium-low flame for 10~15minutes.
  • Serve hot with a curry and/ or raita.
Shahi Biryani

Sending this to Valli's 'Cooking from Cookbook Challenge'.



  1. Such an aromatic Biriyani! I agree that this tops the one pot meal dishes...

  2. This sounds quick and tasty. I should try it sometime. Love one pot briyani lunches for Sundays at home

  3. I love hyderabadi dum biryani... even i make it almost the same way and yeah dum is the fun part

  4. wow fabulous biryani :) looks so delicious !!

  5. Delicious and inviting briyani, lovely one pot meal.

  6. The ground masala must be the secret to this biryani, nicely done!

  7. Looks really 'shahi' :).The pics are so tempting!

  8. love all the veggies in this biryani

  9. looks like a very tasty and aromatic dish....

  10. Wow everything in that bowl looks yummy Pavani, including your carrot..:)..what a neat idea to do that...and yes bring on your biryanis!

  11. Wow ! Amazingly beautiful and tasty biryani !

  12. Even I love the layered dum biryani! Shahi biryani is perfectly cooked! Looking forward to more varieties of biryani

  13. wow that looks very appealing I love the way u have cut the carrots looks so good and tempting.

  14. Beautiful Biryani... making me hungry..

  15. Very aromatic and looks very tempting as well.


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