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Shahi Korma Biryani

Tarla Dalal
26 September, 2018


Table of Content
Shahi Korma Biryani Recipe with step by step photos.
Tags
Soaking Time
0
Preparation Time
20 Mins
Cooking Time
25 Mins
Baking Time
15 Mins
Baking Temperature
200°C (400°F).
Sprouting Time
0
Total Time
45 Mins
Makes
4 servings
Ingredients
For The Yellow Rice
1 1/4 cups uncooked long grained rice (chawal)
1 stick cinnamon (dalchini)
1/4 tsp turmeric powder (haldi)
salt to taste
For The Shahi Korma
1/4 cup grated onions
1 tsp ginger-garlic (adrak-lehsun) paste
1 tbsp tomato puree
1/2 tsp sugar
1 1/2 cups boiled mixed vegetables
(carrot , french beans ,
potato , etc.)
5 1/2 tbsp low-fat milk , 99.7 % fat-free
salt to taste
1 tsp chilli powder
For The Paste
1 tbsp broken cashew nut (kaju)
2 tbsp poppy seeds (khus-khus)
Other Ingredients
1 tbsp finely chopped coriander (dhania) for the garnish
Method
- Soak the cashewnuts and poppy seeds in ¼ cup of warm water for 1 hour.
- Grind them in a mixer into a smooth paste. Keep aside.
- Heat a non-stick pan on a medium flame and when hot, add the cloves, cardamom and bayleaf and dry roast for a few seconds.
- Add the onions and ginger-garlic paste and dry roast on a slow flame till the onions turn light brown in colour. Sprinkle a little water over it if the mixture starts burning.
- Add the tomato purée, sugar and vegetables and mix well and cook on a medium flam for 1 to 2 minutes, while stirring occasionally.
- Add the prepared paste, 3½ tbsp milk and mix well and cook on a medium flame for 1 minute, while stirring occasionally. .
- Add the salt, chilli powder and ¼ cup of water, mix well and cook on medium flame for 1 to 2 minutes.
- Clean, wash and soak the rice in water for 1 hour. Drain and keep aside.
- Heat the pressure cooker and when hot, add the cloves, cardamom, bayleaf and cinnamom and dry roast on a slow flame for a few seconds.
- Add the rice, turmeric piwder and salt, mix well and sauté on a medium flame for 1 to 2 minutes.
- Add 2 cups of water, mix well and pressure cook for 2 whistles.
- Allow the steam to escape before opening the lid. Keep aside.
- Divide the yellow rice into 2 equal portions.
- Spread one portion of the yellow rice at the bottom of the glass baking dish in an even layer.
- Discard the bayleaf and spread the shahi korma over it.
- Spread the remaining yellow rice over the shahi korma in an even layer.
- Pour the remaining 2 tbsp of milk over it.
- Cover and microwave on high for 2 minutes or bake in a pre-heated oven at 200°c (400°f) for 10 minutes.
- Serve hot garnished with coriander.
Shahi Korma Biryani recipe Video by Tarla Dalal
Shahi Korma Biryani recipe with step by step photos
Nutrient values (Abbrv)per plate
Energy | 238 cal |
Protein | 6.4 g |
Carbohydrates | 46.2 g |
Fiber | 2.5 g |
Fat | 2.6 g |
Cholesterol | 3.3 mg |
Sodium | 20.3 mg |
Click here to view Calories for Shahi Korma Biryani
The Nutrient info is complete

Foodie#438266
Dec. 4, 2021, 11:33 p.m.
Love this recipe.