Talking otherwise, it has been a normal, or rather a stressed week. However, the excitement on my blog has covered up for everything, so now the feeling is kind of neutral, which is good!!! :) The recipe that I am giving today is a very flavorful biriyani. This makes your kitchen smell like a restaurant. I am not joking, really serious. The first time, I made it, my HD thought that I had ordered it from the restaurant downstairs. It took the messed kitchen to convince him that I had made it. After that, I have made this biriyani a couple of times with great results, including licked fingers and empty pans!!!
I got this recipe somewhere from Facebook, whoever's is this recipe, I am really grateful for having introduced to this lovely, lipsmacking biriyani!!! Slightly on the heavier side thanks to the use of cream - but still biriyani is supposed to be a treat, right?
Malai Chicken Biriyani
Serves 5-6
Ingredients:
1 kg chicken, cut into small sized peices
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
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
Method:
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!!!
Want to know how to put the dum? Refer to this post!
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!
Updated with new pictures on September 21, 2014.
1 kg chicken, cut into small sized peices
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 flakes1/2 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
Method:
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!!!
Want to know how to put the dum? Refer to this post!
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!
Updated with new pictures on September 21, 2014.
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