Malai Chicken Biryani

Name: Malai Chicken Biryani
Cuisine: Indian
Ingredients: 500 gm Chicken cut into small sized pieces; 2 cups Basmati rice; For the masala; 2 Onions finely chopped; 1 tbsp Ginger-garlic paste; 2 tsp Garam masala; 2 Tomatoes finely chopped; 1 tsp Coriander powder; 1/2 tsp Cumin powder; 1/2 tsp Pepper powder; 1 Red chilli powder; 1/2 tsp Turmeric powder; 1/2 tsp Paprika powder; 1 tbsp Yogurt/curd; 1/2 cup Cream; 1/2 tsp Kasoori methi/dried fenugreek leaves; To taste Salt; 3 Cups Water; For Dum; 1 small bunch Mint leaves finely chopped; 1 bunch Coriander leaves finely chopped; 1 tbsp Milk mixed with a pinch of saffron

Little Hearts @cook_7834303

Malai Chicken Biryani

Little Hearts @cook_7834303

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Ingredients

500 gmChicken cut into small sized pieces
2 cupsBasmati rice
For the masala
2Onions finely chopped
1 tbspGinger-garlic paste
2 tspGaram masala
2Tomatoes finely chopped
1 tspCoriander powder
1/2 tspCumin powder
1/2 tspPepper powder
1Red chilli powder
1/2 tspTurmeric powder
1/2 tspPaprika powder
1 tbspYogurt/curd
1/2 cupCream
1/2 tspKasoori methi/dried fenugreek leaves
To tasteSalt
3 CupsWater
For Dum
1 small bunchMint leaves finely chopped
1 bunchCoriander leaves finely chopped
1 tbspMilk mixed with a pinch of saffron

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Steps

1

Wash and soak rice for 30 minutes.
2

Clean, wash, and drain the chicken pieces. Marinate the chicken pieces with chilli powder, turmeric powder, and salt. Keep it aside for 30 mins.
3

Heat oil in a heavy bottom pan. Add the chopped onion and salt, and saute until the onions turn golden. Add ginger-garlic paste and fry until the raw smell goes away. Add the chopped tomatoes and all the spices, mix well and cook until the tomatoes are all mashed up and the oil separates.
4

Add the marinated chicken, along with the yogurt and mix well. Cover and cook until the chicken is done and the gravy becomes thick.
5

Add lemon juice, black pepper, kasoori methi, and cream. Mix well and cover and cook for another 5 mins.
6

In a heavy bottomed vessel, add 3 cups of water and allow it to boil. Add the soaked rice and cook until done. In a biryani pot, layer the rice at the bottom, and sprinkle ghee all over. Spread the chicken masala over the rice. Finally layer the remaining rice on top.
7

Garnish with mint & coriander leaves, & sprinkle the saffron milk. Cover with a lid and cook the biriyani on dum for 30 minutes. Serve hot with raita or pickle.