Malai Chicken Biryani
- luvlittlehearts
- Aug 30, 2016
- 2 min read
Ingredients:
1 kg chicken, cut into small sized pieces
3 cups rice
For the masala
3 tbsp oil
2 meduim onions
2 tsp ginger garlic paste
4 cloves
2 cardamoms
1 stick cinnamon
2 large tomatoes, chopped
2 tsp coriander powder
1/2 tsp cumin powder
1 tsp red chilli powder
½ tsp turmeric powder
½ tsp paprika powder
½ tsp chilli flakes
2 tbsp yogurt
½ cup cream
½ tsp pepper powder
1 tbsp kasoori methi
½ tsp garam masala powder
Salt to taste
For dum
2 tbsp milk, with a pinch of turmeric powder
2 tbsp chopped mint
2 tbsp chopped coriander
4 green chillies, chopped
Method: Heat oil in a heavy bottom pan. Add all the whole spices and fry for about 30 seconds. Add the onions, along with a pinch of salt, and saute till transparent. Add the ginger garlic paste and saute for a minute, then add the chopped tomatoes and all spices from coriander to red chilli flakes. Continue to cook it till the tomatoes are all mashed up and it starts to leave oil on the top. Now add the chicken, along with the yogurt and cook till just done. If there is excess water at this point, increase heat to high and let it dry a little bit. On high heat, add the lemon juice, black pepper, kasoori methi and garam masala. Mix well and then add cream. Keep stirring till all is well mixed up and keep away from fire. Wash and soak rice for 30 minutes. Cook the rice till done. In a dum pot, place half of the rice at the bottom, pour few table spoons of ghee. Then place the chicken masala. Then layer the remaining rice on top. Spread the mint leaves, coriander leaves, green chillies and saffron milk. Keep the biriyani on dum for 20-25 minutes.
NOTES: The biryani masala should have minimal water. The masala should be quite thick, or else during dum, the rice will absorb most of the water and it will turn mushy.
Happy Cooking!
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