Malai Chicken Biryani

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. #OlpersDairyCream #GoodnessBarhao #happycookingtoyou #foodfusion #digitalammi

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-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



-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!


Recipe By: Seema Hanif

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