When you’re in the mood to have Biryani but with a twist, then this Malai Chicken Biryani is a must-try for you. Made with the goodness of Olper’s Dairy Cream, this creamy and spicy Malai Chicken Biryani will be the star of your spread.
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Written Recipe: [ Ссылка ]
Serves 5-6
Recipe in English:
Ingredients:
-Chicken mix boti 600g
-Lemon juice 2 tbs
-Zeera powder (Cumin powder) 1 tsp
-Kali mirch powder (Black pepper powder) 1 tsp
-Namak (Salt) 1 tsp or to taste
-Chaat masala 1 tsp
-Cooking oil 1 tbs
-Khashkhash (Poppy seeds) 3 tbs (soaked overnight in 4 tbs water)
-Javitri (Mace) 2 blades
-Jaifil (Nutmeg) ½ piece
-Hari elaichi (Green cardamom) 7-8
-Water 2-3 tbs
-Adrak (Ginger) 2-inch piece
-Lehsan (Garlic) 7-8 cloves
-Hari mirch (Green chiilies) 2-3
-Hara dhania (Fresh coriander) 1 tbs
-Podina (Mint leaves) 1 tbs
-Water 3-4 tbs
-Cooking oil 1 tbs
-Shimla mirch (Capsicum) diced 1 medium
-Pyaz (Onion) diced 2 medium
-Kali mirch (Black pepper) crushed to taste
-Namak (Salt) to taste
-Cooking oil 1/3 Cup
-Pyaz (Onion) chopped 1 large
-Sabut kali mirch (Black peppercorns) 14-15
-Laung (Cloves) 3-4
-Darchini (Cinnamon sticks) 2
-Tez patta (Bay leaf) 1
-Dahi (Yogurt) whisked 1 Cup
-Zeera (Cumin seeds) roasted & crushed 1 tsp
-Garam masala powder 1 tsp
-Dhania powder (Coriander powder) 1 tbs
-Namak (Salt) 1 tsp or to taste
-Olper’s Cream ¾ Cup (room temperature)
-Kali mirch (Black pepper) crushed ½ tsp
-Kasuri methi (Dried fenugreek leaves) 1 tbs
-Pyaz (Onion) fried
-Hara dhania (Fresh coriander) chopped
-Podina (Mint leaves) chopped
-Chawal (Rice) Sella 600g (boiled with salt until ¾ done)
-Olper’s Tarrka Desi Ghee 1 tbs
Directions:
-In a bowl,add chicken,lemon juice,cumin powder,black pepper powder,salt,chaat masala,cooking oil & mix well,cover & marinate for 30 minutes.
-In a spice mixer,add poppy seeds along with its water,mace,nutmeg,green cardamom & blend well.
-If required,add water & blend well.
-Add ginger,garlic,green chillies,fresh coriander,mint leaves,water,blend well & set aside.
-In a pot,add cooking oil,capsicum,onion & mix well.
-Add black pepper crushed,salt,sauté for a minute & reserve for later use.
-In the same pot,add cooking oil,onion & mix well.
-Add black peppercorns,cloves,cinnamon sticks,bay leaf,mix well & sauté until onions are translucent.
-Add marinated chicken,mix well & cook for 5-6 minutes.
-Add blended paste,mix well & cook for 4-5 minutes.
-Add yogurt,cumin seeds,garam masala powder,coriander powder,salt,mix well & cook on medium flame until oil separates (7-8 minutes).
-On low flame,add cream,mix well & cook for 1-2 minutes.
-Add black pepper crushed,dried fenugreek leaves & mix well.
-Reserve half quantity of gravy for later use.
-In remaining gravy,add sauteed vegetables,fried onion,fresh coriander,mint leaves,half quantity of boiled rice,reserved gravy,remaining sauteed vegetables,fried onion,fresh coriander,mint leaves, remaining boiled rice,tarrka desi ghee,fried onion,cover with kitchen cloth and lid & steam cook on low flame for 15-20 minutes.
-Garnish with fried onion & serve with raita & salad!
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