Shahi Biryani

Shahi Biryani

Shahi Biryani

Ingredients

What Do You Need

(138g) Rice

(100g) Paneer

(150ml) Milk

(150g) Mix Veg (Peas/Carrot, Potato/Capsicum/Cauliflower)

What You Get

  • Gravy Paste
  • Spice Sachet
  • Kewra Water Sachet
  • Fried Onion Sachet
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Directions of Use

How To Make

  1. Cook the Rice: Soak 3 scoops (138g) rice for 30 minutes. Boil water, add rice, Kosintta Whole Spice Mix, and salt. The boiling water should be well salted; if rice has less salt then the biryani will not taste perfect. Cook the rice until tender.
  2. 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 kesar strands so that they release colour and fragrance.
  3. Prepare the Gravy: Mix Kosintta Gravy Paste with 3 scoops (150ml) water and 3 scoops (150ml) milk. Let sit for 10 minutes.
  4. Cook Veggies and Gravy: Chop 150g vegetables (peas, carrots, cauliflower, capsicum) and 100g paneer. Stir-fry veggies in oil until half-cooked. Add the gravy, cook until thick, then mix in the paneer. Add salt to taste.
  5. Layer the Biryani: In a pan, layer cooked rice and gravy. Drizzle ghee, garnish with coriander, mint, Kosintta Fried Onions, and the saffron-kewra milk mix. Cover and cook for 5–7 minutes.
  6. Serve: Enjoy with mixed veg raita!

Mouth watering Shahi Biryani is ready!