Shahi Biryani by Shireen Anwer

Ingredients:

• Boiled rice 750 gm
• Chicken (16 pieces) 1 kg
  
• Yogurt 2 cups
• Chili powder 3 tsp
• All spice 1-1/2 tsp
• Ginger garlic 2 tbsp
• Salt 1-1/2 tsp
• Turmeric 1/2 tsp

For Biryani Masala:

• Brown onion 1 cup
• Tomato 4 blended
• Ginger garlic paste 1 tbsp
  
• Green chilies grinded 8
• Green chilies whole 8
• Cashew nuts chopped 1/2 cup
• Kasoori methi 1 tbsp
• Salt 1 tsp heaped
• All spice 1 tsp
• Roasted and crushed cumin 1 tsp
• Black pepper 1/2 tsp
• Nutmeg 1/4 tsp
• Mace grinded 1/4 tsp
• Saffron 1/2 tsp
• Orange color a pinch
• Yellow color a pinch
• Milk 1/4 cup
• Kewra water 1 tbsp
• Small cardamom grinded 1/4 tsp
• Coriander Leaves as required

Method:

1. Marinate chicken with chili powder, yogurt, all spice, ginger garlic, salt and turmeric for 2 hours.
2. For biryani masala: Heat ghee.
3. Now add brown onion with marinated chicken, ginger garlic paste, green chilies whole, cashew nuts, salt, cumin, black pepper, nutmeg, mace and tomatoes, cover it and cook it.
4. Then put coriander leaves, kasoori methi and saffron and fry it.
5. Now spread boiled rice on chicken mixture, add yellow color and orange color mixed in milk and simmer it.