Shahi Dastarkhwan Chicken Biryani Recipe

Overview
Cook Time
Ingredients
Method

How to make Shahi Dastarkhwan Chicken Biryani

A biryani inspired by the Royal Kitchens of the Nawabs of Awadh enhanced by fine-grain Basmati Rice delicately perfumed with saffron and rose. The aroma of this beautiful biryani is so enticing that you won’t be able to resist. Handful of dry fruits makes it a luxurious meal, the kind you’ll never forget about.

Total Cook Time1 hr 58 mins
Prep Time 59 mins
Cook Time 59 mins
Recipe Servings4
Medium

Ingredients of Shahi Dastarkhwan Chicken Biryani

500 gms Fine Grain Basmati Rice
1 and 1/2 kg Chicken (cut into medium pieces with bone)
1 nos Medium Finely Chopped Onion
3 tbsp Ginger Garlic Paste
5 nos Green Chillies (Deseeded and slid)
1/4 cup Mint Leaves
1/4 cup Chopped Coriander leaves
3/4 cup Hung Curd
2 tbsp Coriander Powder
2 tbsp Red Chilli Powder
3/4 tbsp Turmeric Powder
to taste Salt
Desi Ghee As Required
Oil As Required
Saffron strands (soaked in milk)
1 tbsp Kewra Water
1 tbsp Rose Water
2 nos Medium Onion (Sliced and fried)
Whole Spices:
2 nos Bay Leaf
1 nos Cinnamon Stick
4 nos Cloves
3-4 nos Green Cardamom
1 nos Star Anise
2 nos Black Cardamom
1 and 1/2 tbsp Nutmeg Powder (Freshly Pound)
1 and 1/2 tbsp Mace

How to Make Shahi Dastarkhwan Chicken Biryani

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For Chicken Prep

In a mixing bowl, combine chicken, curd, ginger-garlic paste, red chilli powder, turmeric powder, coriander powder and salt.

Marinate chicken in the spices for 45 minutes.

Heat oil in a copper handi/ lagan on medium flame. Now, add all the whole spices. Once they began to sizzle, add chopped onions and saute till oil separates out.

Now, add the marinated chicken to the handi and stir well. Increase the flame to high and continue cooking and stirring ocassionally.

When the chicken masala begins to thicken adjust, salt and spices.

Give it a good stir again. Close with a lid and reduce the flame. Allow to cook for 10 minutes.

For Rice Prep

In a large vessel, heat water double the quantity of rice. Add a few drops of desi ghee and salt.

When water starts boiling, add soaked and drained rice and allow it to cook in high flame till rice is 80% done.

Drain the water and pass the rice through a collander. Spread it on a tray to separate the grains.

Dum Cooking Of The Biryani

The next step is to assemble the biryani and layer it for dum cooking.

Heat a flat based iron tawa on the burner and place a copper lagan on it.

Evenly spread the chicken mix at the base and add a spoonful of ghee over it.

Now evenly spread a layer of rice on the top of it.

Add chopped coriander, mint leaves, fried onions, drizzle saffron soaked milk, rose and kewra water. Repeat the layering process.

Seal the vessel with dough and put the lid on top of it and press it from all the sides.

Allow the biryani to cook in dum for 20-25 minutes.

Rest for another 10 minutes before serving.

Serve hot with Boorani raita and laccha onion to enjoy this lip-smacking biryani!

Key Ingredients: Fine Grain Basmati Rice, Chicken (cut into medium pieces with bone), Medium Finely Chopped Onion, Ginger Garlic Paste, Green Chillies (Deseeded and slid), Mint Leaves, Chopped Coriander leaves, Hung Curd, Coriander Powder, Red Chilli Powder, Turmeric Powder, Salt, Desi Ghee As Required, Oil As Required, Saffron strands (soaked in milk), Kewra Water, Rose Water, Medium Onion (Sliced and fried), Whole Spices:, Bay Leaf, Cinnamon Stick, Cloves, Green Cardamom, Star Anise, Black Cardamom, Nutmeg Powder (Freshly Pound), Mace

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