Shahzada Kitchen

Murgh Kofta Biryani

Shahzada Rice Variety Used

Supreme Basmati Rice (purple pack)


½ kg chicken boneless
2 tsp green chilli, chopped
3 onions, chopped
1 tbsp ginger, chopped
4 Tbsp coriander, chopped
2-3 eggs
1/2 tsp nutmeg powder
1/2 tsp mace powder
Salt to taste
1 litre chicken stock
4 green cardamoms
3 black cardamoms
3 bay leaves
2 cinnamon sticks
4 strands of mace
1 tsp cumin seeds
1 cup brown onion
3 Tbsp mint, chopped
10 green chillies, slit / julienne
1/2 kg yogurt
1/2 tsp saffron
2 tsp fennel seeds
½ kg Shahzada rice, soaked
2 tbsp ghee
2 tbsp cream
1 cup milk


In a pan cook chicken boneless with chopped green chilli, onion, ginger, coriander, nutmeg powder, mace powder and mix well. When chicken is cooked, cool down and finely mince. Add eggs and salt. In a pan, add half the stock along with the whole spices, brown onion, mint, slit green chillies and salt. Simmer. Make small balls of the chicken mince and add in the stock. Let cook till done. In the remaining stock, in another pan add yogurt, half the saffron, fennel seeds and salt. Simmer and add the soaked rice. Add ghee, cream, milk, mint, brown onion and remaining saffron. Cook rice on simmer and serve with chicken koftas.