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Malai Chicken Biriyani

Course Rice
Cuisine Pakistani
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Author Rafeeda

Ingredients

  • 1 kg chicken cut into small sized pieces
  • 3 cups rice
  • For the masala:
  • 2 tbsp oil
  • 2 meduim onions sliced
  • 1 tbsp ginger garlic paste
  • 4 cloves
  • 2 cardamoms
  • 1 stick cinnamon
  • 8 black peppercorns
  • 3 meduim tomatoes chopped
  • 2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp paprika powder
  • 2 tbsp yogurt
  • 1/2 tsp chilli flakes
  • 1/2 cup cream
  • 1/2 tsp pepper powder
  • 1 tbsp kasoori methi
  • 1/2 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

Instructions

  • Heat oil in a saucepan. 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 paprika.
  • 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 red chilli flakes and cook till just done.
  • 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.
  • Layer the rice on top of the chicken masala, spread the mint, coriander and chillies on the top and sprinkle the milk with the yellow color.
  • Keep the biriyani on dum for 20-25 minutes till an amazing aroma fills the kitchen!!!

Notes

While making the masala, just be careful of the liquid in the masala. Once the chicken is almost done, check on the stock liquid. If you feel it is too much, then cook on high heat till dried upto your satisfaction. Once you add the cream, there would be more liquid. However, you don't have to worry much. Most of the liquid would dry off when placed on dum. The more you want your biriyani with masala, keep more liquid in the masala!