Recipes

Ingredients What Do You Need 150gm Rice 250gm Mix Vegetables (Peas/Carrot, Capsicum, Cauliflower) 100gm Paneer 150ml Milk What You Get Gravy Paste Spice Sachet Kewra Water Sachet Fried Onion Sachet Scoop 🖨️ Print the Recipe Directions of Use How to Make Cook the Rice: Soak 4 scoops (180g) rice for 30 minutes. Boil water, add rice, Kosintta Whole Spice Mix, and salt. The boiling water should be well salted — if not, the biryani will lack flavor. Cook the rice until tender. Prepare the Kesar Kewra Milk: Mix 1 tbsp warm milk with Kosintta Kewra Water and 4–5 saffron strands. Set aside. Use a small mortar and pestle to crush the saffron strands for enhanced color and fragrance. Cook the Chicken: Heat 1 tbsp oil in a pan. Cook the marinated chicken until the gravy thickens. Add salt to taste. Layer the Biryani: Layer cooked rice and chicken in a pan. Drizzle ghee and garnish with coriander, mint, Kosintta Fried Onions, and Kewra-saffron milk. Cover and cook on low heat for 5–7 minutes. Serve: Enjoy Kosintta’s Chicken Shahi Biryani with mixed veg raita! Chef Hasti Tips For a smoky flavour, heat a small piece of coal until red hot. Place it in a bowl with 1 tsp ghee, let it smoke, and put the bowl inside the biryani pan (covered) for 1 minute. Remove coal before serving.

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