How to Make Shahi Biryani ?

WHAT IS SHAHI VEG BIRYANI?
In English, Shahi is often quoted as Royal. Just as the word implies, this rice fare is as exotic as possible.

With all the unique ingredients like cashews, almonds, raisins, and ghee in it, along with the aromatic spices and assorted medley of vegetables, this shahi veg biryani is lip-smacking to the last bite. This layered vegetable pilaf has layers of fragrant rice and cooked vegetables, making it magnificent on its own.

ORIGIN OF BIRYANI
Though they have Persian origin, biryani is famous throughout India, with each state having its variety of biryani. And for this, we need to be thankful to the Mughals as they bought this exotic dish to India. Furthermore, the dish was further developed in Mughal kitchens. As a result, it became more and more popular in India.

In India, each house has its own style of cooking biriyani since biryani is a dish that can make us feel comforted and indulgent at the same time.

Cooked vegetable biryani in kadhai
ARE SHAHI VEG BIRYANI AND PULAO THE SAME
Though both terms are often used interchangeably, they are not the same. Though they are both rice-oriented delicacies, their preparations and method of cooking are distinctive.

Pulao is a one pot-meal where veggies or meat are cooked along with rice. Moreover, the rice color remains more or less the same throughout the dish. On top, it is only mildly flavored with spices. Furthermore, it employs the absorption method since all the ingredients are cooked with water.

Biryani, in contrast, is a fare in which the rice and the main primary ingredients are cooked separately. Usually, they are assembled and mixed just before sealing the pot—the subtle flavor of Garam masala and the caramelized onion up the flavor by several notches.

The layering method takes place while making biriyani, where rice and veggies are arranged in layers in a pot or handi and cooked on low heat until done. Depending on the region, the preparation and flavors of biryani vary.

SHAHI VEG BIRYANI INGREDIENT LIST
Some of the main ingredients which are used while making shahi veg biryani are —

Rice — Basmati rice is the primary ingredient of this dish, and therefore it is highly significant that you use good quality brand rice. Biryani should have separate and fully cooked rice.

Ghee — I love using ghee since it provides a deep intense flavor with nutty notes, making it so outstanding. Ghee is a traditional food that is made from butter. You can either use a readymade one from shops or go for homemade ghee. In fact, I have different recipes for making homemade ghee – Ghee made in the slow cooker and Ghee made in an instant pot.
Mixed vegetables — You can choose your favorite ones to enhance the dish’s flavor. Ensure not to overcook the veggies as it can alter the texture of the vegetable biryani.

Shahi veg biryani ingredient list
Spices — The determining factor that infuses the dish’s flavor is the spices like dried whole red chilies, fennel seeds, cumin seeds (Jeera), cloves, black cardamom, whole coriander seeds, and poppy seeds (Khus Khus). The fragrant ground masala used here is a nice blend of earthly spices and lends the dish a heavenly taste and an aromatic flavor that is too good.

When mixed together, these spices create – Shahi masala, a versatile masala. Spoon in a teaspoon of this masala to any gravy, taking that dish to a new level of flavor.

Cream — What makes the fare shahi is its creamy texture and slight sweetness and this, in turn, comes from the usage of cream and nuts, which imparts a richness to it. When selecting cream for this fare, make sure to use those creams with a fat content of at least 35% and above.
Onions — They pack a punch of flavor into this shahi veg biryani and create a base flavor for the creamy dish.
Nuts — Make sure to use high-quality nuts in this rice fare since the nuts play a significant role in this dish. They provide a fabulous texture and depth, making this Shahi veg biryani more lip-smacking. Some of the main ones used here are cashews and almonds. They are high in nutrients to boot, which gives them superstar status.

Shahi veg biryani ingredient list – Vegetables
Soaking rice — The basmati rice puffs up beautifully when cooked if allowed to soak for enough time. To make this recipe, soak the rice for at least 20 minutes, but if time permits, you can soak it for 2 hours to reach the best results.

Best ratio to follow — Keep the ratio of rice to water at 1: 1.25 when cooking the rice. This ratio makes tender rice with accurate doneness and fluffiness.

To check for doneness — To check the rice for doneness, take a few grains between your fingers, squeeze them, and ensure the grains have a slight bite. Watch out for aged basmati rice, as they make the best choice for this recipe. After cooking, your rice may feel dry after some time of resting. To prevent this, sprinkle some water and then microwave them.

The best kind of pan for dum-cooking — A heavy-bottomed, wide pan is best suited for dum-cooking. Otherwise, you can use a grill below your thin-base skillet if you are not using a heavy-bottomed pan.
Clay Pots for best dum-cooking — Clay pot is an excellent option for dum-cooking as all the nutrients are preserved, making a more nutritious and healthier dish.

For evenly cooking of the veggies: Make sure to chop the veggies in medium sizes because this way, they will cook evenly.

Do not skip the spices: Skipping the spices like bay leaves and cinnamon will devoid the biryani of the mouth-watering flavors and spiciness. So, avoid skipping them by all means. But for any reason, if you cannot avail of the spices, just use extra green chilies or garam masala for the shahi veg biryani recipe.

Sauté the veggies — I prefer to keep my veggies tender-crisp and not soft. So, I have cooked them for only a few seconds. Do not overcook the vegetables, as they will become mushy. The vegetables are sautéed in this recipe to draw out the flavor before the rice goes in.

Saffron to elevate the richness: Saffron lends richness and hypes the flavor of the Shahi Biryani so that you may add a few strands to it. Soak them in the milk for some time, and drizzle them all over the rice for a fantastic flavor!

Roasting dry fruits perfectly: Roasting dry fruits over a low flame will release the moisture slowly and correctly. Do not roast them over high flame, as it may over-roast them or burn them, rendering them a smoky and unpleasant flavor.

Vegetable Biryani on white plate with onion rings

Ghee for optimum flavor and health: Ghee contributes to the richness and deliciousness of this recipe, besides rendering it a creamy texture. You may use the oil by replacing ghee, but try keeping ghee as your primary choice to bring the desired results. Compared to oil or butter, ghee contains more medium and short-chain fatty acids, which place it into the heart-healthy fat bracket. So, consider the healthy and tasty ghee for preparing your delicious Shahi Veg Biryani.

The best rice for this biryani: Basmati rice is preferred over other rice for making this delicious recipe, but if it is unavailable, you may use Sona Masuri rice.

Substitute for cream: You can use coconut cream instead of regular cream if you prefer.

Adding a healthier punch: Veggies like zucchini, mushrooms, corn, and others may be added to this recipe to create a healthier and more nutritious version. More veggies mean a more irresistible recipe and a heavenly delicious indulgence.