Eid ul Fitr Recipes- Shahjahani Biryani Recipe

Eid ul fitr is a wonderful occasion to share joys, meet friends and family. Most of the people celebrate this holy occasion in such a manner that they not only share their joys and blessings with their loved ones but also with those who are unable to celebrate it properly with great fervor and zeal. Apart from all the passion and happiness, food is one of the important parts of celebrations. In many Asian societies, delicious food is served at this holy occasion and people enjoy recipes of different cuisines. Biryani is a famous dish and is cooked in a variety of ways. Today, we are sharing a biryani recipe that is rich in taste and is a great blend of nuts and traditional spices. You can serve your guests with this delicious recipe on  Eid dinners and lunches.

Boneless chicken:  ½ kg
Oil: ½ cup
Ginger garlic paste: 1 tablespoon
Onion: 1 cup chopped
Poppy seeds grinded: 1 tablespoon
Cashew nuts: 10 grinded
Coconut: 1 tablespoon grinded
Tomato puree: ½ cup
Lemon juice: 2 tablespoons
Ingredients for marination:
Yogurt: 1 ½ cup whipped
Allspice whole: 1 teaspoon
Chili powder: 2 teaspoons
Salt: 2 teaspoons
Turmeric: ½ teaspoon
Coriander leaves chopped: 2 tablespoons
Green chilies chopped: 4
Saffron: ½ teaspoon
Kewra water: 1 teaspoon
Yellow color: A pinch
Rice: ½ kg
Salt: 2 tablespoons to cook rice
First, wash the chicken pieces thoroughly and drain excess water. Now marinate chicken with all the ingredients under marination that are; yogurt, all spices, chili powder, salt, turmeric and coriander leaves, green chilies.  After that, heat oil in a pan and fry onion until they turn light golden. Then add ginger garlic paste with grinded poppy seeds, cashew nut and coconut paste. Stir for a while, add tomato puree, and keep frying well until oil comes on the top. This is when you can add marinated chicken, and lemon juice. Cover the pan and cook for 20 minutes or until the chicken becomes tender. Cook more so that the excess water dries out and thick gravy is left.

Boil rice in a separate wok and drain excess water when they are done. Add 2 tablespoons of salt and some oil while boiling rice. Drain extra water when the rice is cooked. Keep them aside in a strainer.
To assemble:
Put half rice in a oven proof dish. Now layer it with cooked chicken and the gravy. Cover with remaining rice top with saffron, yellow color, coriander leaves, and ¼ cup of oil, cover with foil cook on dum in a preheated oven for 20 minutes. Remove after 20 minutes and dish out.  Serve with mint raita and salad.

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