Loaded with tons of flavor, this recipe for Shahi biryani is a complete crowd-pleaser. It is a gluten-free dish that will be greeted with open hands by both biryani and pulao lovers as it is so flavorful and aromatic and will take your meal to new heights.
What’s more, it is ideal for celebratory occasions and will surely be a hit with your family for its myriad flavors and textures.
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, this shahi biryani is lip-smacking to the last bite.
This layered pilaf has layers of fragrant rice cooked, 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.
It gets the name biriyani from the Persian words’ Birian‘, which means fried before cooking, and ‘Brinj,’ which means rice in Persia.
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.
Finger-licking good, this shahi veg biryani is prepared through the slow cooking method (dum pukht) by cooking layers of parboiled rice and vegetable gravy in a sealed pot.
