4 Feb 2015

Malai Chicken Biryani

Who doesn't like chicken biryani! Everybody loves chicken or mutton biryani. This time around I made a slight alteration to the normal biryani we make at home and it tasted ever more delicious! Adding cream, made the rice more rich and more awesome! We enjoyed it at home and I hope you will enjoy too!


Malai Chicken Biryani


MALAI CHICKEN BIRYANI
Preparation time 20 mins | Cooking time 30 mins | Serves 3-4

Ingredients
  • Basmati Rice - 2 cups
  • Water - 3.5 cups
  • Chicken - 1/2 kg
  • Fresh cream - 1/2 cup (I used amul)
  • Onion - 4, sliced
  • Tomato - 4, pureed
  • Ginger garlic paste - 1.5 tbsp
  • Green chillies - 3
  • Mint leaves - 1 handful
  • Turmeric powder - 1/2 tsp
  • Garam masala powder - 1 tsp (or) biryani masala
  • Coriander leaves - 1 tsp
  • Cumin powder - 1 tsp
  • Lemon juice - 1 tsp
  • Coriander leaves - 2 tbsp, chopped
  • Salt - to taste
To Temper
  • Oil - 3 tbsp
  • Cinnamon stick - 1 inch piece
  • Cloves - 5
  • Cardamom - 2
  • Bay leaf - 1
  • Fennel seeds - 1/2 tsp
  • Cumin seeds - 1/4 tsp
  • Star anise - 1
Malai Chicken Biryani

Method
1. Wash and clean the chicken thoroughly. Wash the rice and soak it for 30 minutes. Slice the onions and puree the tomato and set aside. 
2. In a pressure cooker, add the oil and wait for it to heat up. Once the oil heats, add the cinnamon, clove, cardamom, bay leaf, star anise, fennel seeds and cumin seeds.

3. Wait for the seeds to splutter and then add the sliced onions and slit green chillies. Add some salt and saute until the onions turn translucent.
4. Add the ginger garlic paste and saute until the raw smell leaves.

5. Now add the tomato puree and mix well. Allow to cook for about 5 minutes in medium flame. 
6. Add the garam masala powder, cumin powder, coriander powder and turmeric powder and mix well. Allow to cook for a couple more minutes.
7. Add the mint leaves and mix in.

8. Add the chicken pieces and mix in with the masala. Keep tossing the chicken in the masala and saute well (for atleast 5 minutes)
9. Add the cream and mix well. Add the lemon juice and salt and mix again.
10. Now drain the rice and add it. Pour 3.5 cups of water and add some chopped coriander leaves. Check for salt and close the lid.

11. Pressure cook for 3 whistles, simmer after the first whistle.
12. Once the pressure releases, open the lid and fluff up the rice gently with a fork.

Serve with raitha
Malai Chicken Biryani

Notes
1. Use good quality basmati rice. 
2. If you are not soaking the rice for 30 minutes, add 4 cups of water. 
3. You can use malai (paal aadai) too. 
4. Adding malai takes the zing out of a dish and makes it less spicy/bland so compensate and add a little more spice than you normally do. Only then the biryani will be good to eat.
5. Add water according to the brand of basmati rice you use. Each brand requires a different ratio of water.


Until next time,
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