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Shahi Dastarkhwan Chicken Biryani Recipe
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 05 mins
- Prep Time 20 mins
- Cook Time 45 mins
- Recipe Servings4
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 BiryaniHideShow Media
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!