Shahi Paneer
Royal Shahi Paneer in cashew-saffron gravy with Zeliva Cardamom Powder — Mughlai perfection.
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Chicken Biryani
Fragrant basmati rice layered with marinated chicken and Zeliva whole spices — slow-cooked to perfection in the dum method.
Ingredients
- 750g Chicken — cut into pieces
- 2 cups Basmati rice — soaked 30 min
- 2 Onions — thinly sliced and fried golden
- 1 cup Yoghurt
- 2 tbsp Zeliva Biryani Masala
- 1 tbsp Zeliva Garam Masala
- A pinch of Saffron — soaked in 3 tbsp warm milk
- 2 tbsp Ghee
- 1 tbsp Ginger-garlic paste
- Whole spices: bay leaf, cloves, cardamom, cinnamon
- Fresh mint and coriander leaves
- Salt to taste
- 4 tbsp Oil
Cooking Method
Follow these four simple steps for the silkiest, restaurant-style paneer butter masala right in your kitchen.
1
Marinate The Chicken
Combine chicken with yoghurt, Zeliva Biryani Masala, Zeliva Garam Masala, ginger-garlic paste, and salt. Mix thoroughly. Cover and marinate for at least 1 hour (overnight for best results). This step ensures the chicken is deeply flavoured and tender.
2
Parboil The Rice
Boil water with whole spices (bay leaf, cloves, cardamom, cinnamon) and salt. Add soaked basmati rice and cook until 70% done u2014 the rice should still have a slight bite. Drain immediately and set aside.
3
Cook The Chicken
Heat oil in a heavy pot. Fry half the sliced onions until deep golden and caramelised. Add marinated chicken and cook on medium-high heat for 10u201312 minutes until the chicken changes colour and the masala dries slightly.
4
Layer & Dum Cook
Spread the parboiled rice over the chicken. Top with saffron milk, remaining fried onions, fresh mint and coriander, and a drizzle of ghee. Seal the pot with a tight-fitting lid or dough. Cook on low heat for 20 minutes. Rest 10 minutes before opening. Serve with raita.
