Shahi Korma Biryani is made with the long grained rice and assorted vegetables, flavored with whole garam masala and enhanced with the dry fruits. It is one of the most healthy biryani recipes, which consists low amount of ghee and substituted with other healthy ingredients.

Preparation time: 15 minutes
Cooking time: 30-35 minutes
Servings: 5 persons

Ingredients:

For making the rice you need:

• 2 cups basmati rice
• 1 bay leaf
• 1 inch cinnamon stick
• 2 cloves
• 1 black cardamom
• 1 green cardamom
• A pinch of saffron
• Salt to taste

For making shahi korma you need:

• 1/4 carrot chopped
• 1/2 cup french beans chopped
• 1/2 cup fresh green peas
• 2 onions chopped
• 4 tomatoes chopped
• 4 cloves garlic chopped
• 1 inch ginger chopped
• 5-6 green chillies chopped
• 1/2 cup low fat milk
• Salt to taste

Whole garam masala:

• 1 bay leaf
• 2 green cardamoms
• 3 cloves
• 2 peppercorns

Other ingredients:

• Fresh coriander leaves chopped
• Few mint leaves chopped
• 1-1/2 tbsp poppy seeds
• 1/2 tsp watermelon seeds
• 1/4 tsp sesame seeds
• 4 cashew nuts
• 1 tbsp ghee
• Few raisins
• Few almonds chopped

How to make Shahi Korma Biryani:

1. Clean the rice in normal running water.
2. Boil the rice in 4 cups of water.
3. Add salt and other ingredients. Mix well and cook until rice are done.
4. While boiling the rice, higher the flame for 5 minutes and then leave to cook on low flame.
5. Drain the water fully and keep the rice in the strainer.
6. Separate each grain of the rice with a fork very gently. Keep aside.
7. Combine the sesame, poppy and watermelon seeds along with the cashew nuts. Blend together with the little amount of water to make a smooth paste. Keep aside.
8. Heat a pan and melt the ghee.
9. Add whole garam masala of making shahi korma.
10. Saute for few seconds, add green chillies, ginger and garlic.
11. Stir for 2 minutes and add chopped onion along with the chopped tomatoes.
12. Add salt and cook on low flame until nice color comes out.
13. Now add all the vegetables, stir continuously.
14. Cook for a minute, add the paste of seeds and milk.
15. Cook for 8-10 minutes on low flame.
16. Now take out the korma gravy out of the pan.
17. Lets make the layers now.
18. In the same pan, spread half of the cooked rice, then a layer of korma, sprinkle few coriander and mint leaves.
19. Again spread the remaining rice, shahi korma, coriander and mint leaves.
20. Garnish with raisins and almonds over the layers.
21. Cover the pan with the tight lid.
22. Turn on the gas and cook only for 2-3 minutes on low flame until flavors get mixed.
23. Serve hot with bundi raita or mixed veg raita.

Chef Tips:

1. Make sure the milk should be sterilized.
2. If your biryani looks too dry then add milk and stir instead of adding oil or ghee.
3. You can make this biryani in the pressure cooker as well.