Malai Chicken Biriyani


3 cups of basmati rice
1 kg chicken, cut into pieces
2 medium onions, sliced
1 tbsp ginger-garlic paste
3 medium tomatoes, chopped
4 cloves
3 cardamoms
2 piece cinnamon
8-10 black pepper corns
2 tsp coriander powder
1/2 tsp cumin powder
1 tsp chilli powder
1/2 tsp paprika powder
1/2 tsp turmeric powder
2 tbsp yoghurt
1/2 tsp red chilli flakes
1/2 tsp pepper powder
1 tbsp kasoori methi
1 tbsp lemon juice
1/2 cup cream
1/2 tsp garam masala
salt to taste
2 tbsp oil
2 tbsp milk
2 tbsp mint leaves, chopped
2 tbsp coriander leaves, chopped
4 green chillies, chopped


  1. Wash and soak the rice in water for about 30 minutes. Cook the rice in a deep pan adding enough water and salt till done. Drain the water and keep it aside.
  2. Heat oil in a large pan and add cloves, cinnamon, cardamom and pepper corns and fry for about 30 seconds.
  3. Add sliced onions and little salt and saute well till transparent.
  4. Add ginger-garlic paste and saute for a minute.
  5. Add chopped tomatoes, coriander powder, cumin powder, chilli powder, turmeric powder and paprika powder and cook it till the tomatoes are soft and mashed up.
  6. When it starts to leave oil on the top, add cleaned chicken pieces along with the yoghurt and red chilli flakes and cook till done.
  7. Then on high heat, add lemon juice, pepper powder, kasoori methi and garam masala and mix well.
  8. Add the cream and keep stirring till all is mixed up and then switch off the flame.
  9. Now layer the cooked rice on top of the chicken masala and add chopped mint leaves, coriander leaves and chillies on the top.
  10. Mix little yellow food colour with 2 tbsp milk and sprinkle over the rice. Close with a tight lid and cook on low flame for 20-25 minutes.. Serve hot with raita, pappadum etc…
Recipe adapted from The Big Sweet Tooth


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