Goan Shahi Biryani

Mouth watering biryani with a taste of Dry Fruits



  • Chicken – ½ kg
  • Basmati rice – ½ kg (cooked)
  • Curd – 1 cup
  • Red chilli powder – 1 tsp or to taste
  • Coriander powder – 1 tsp
  • Garam masala – 1 tsp
  • Turmeric powder – ¼ tsp
  • Saffron – ¼ tsp
  • Bay leaf – 2
  • Cardamoms – 3
  • Cinnamon – 1 inch stick
  • Cloves – 4
  • Cashwenuts – 10
  • Coriander leaves – ¼ cup (roughly chopped)
  • Mint leaves – ¼ cup (roughly chopped)
  • Salt – to taste
  • Ghee – ¼ cup


  • Marinate the chicken with curd, red chilli powder, coriander powder, turmeric powder and salt for 1 hour.
  • Cook the basmati rice with salt, till half done and drain the water and keep it aside.
  • Soak the saffron strands in1 tbsp warm milk and keep it aside.
  • Take a pan and heat with ghee.
  • Add cashewnuts, bay leaf, cardamom, cinnamon and cloves.
  • Sauté for few mins.
  • Then add marinated chicken pieces and garam masala.
  • Mix well and fry well till the curd is absorbed.
  • Add enough water and cook till the chicken pieces are tender.
  • Now divide the cooked rice into two portions.
  • Mix saffron milk with one portion of rice.
  • Add half of the chicken gravy to it.
  • Sprinkle half of the mint and coriander leaves.
  • Cover with cooked basmati rice and remaining chicken gravy and remaining coriander and mint leaves.
  • Now close with a lid and cook on low flame for 30 mins.
  • Remove from heat.

Recipe Contributed By:

Vindhiya Fal Dessai



Time Taken: 35 minutes


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