This Malai Chicken Biryani Hits Different For Eid | Chicken Recipes | Chef Nehal Karkera

Описание: Eid feels even more special when there’s something rich, aromatic and comforting on the table and this Malai Chicken Biryani is exactly that 🤍🍗✨
Juicy chicken marinated in creamy malai, layered with fragrant basmati rice and slow cooked till every bite is full of flavour. It’s mildly spiced, rich without being heavy, and perfect for those festive Eid meals with family.
If you’re looking to try something different from your regular biryani this Eid, this one is definitely worth it. The balance of creaminess and subtle spices makes it a crowd favourite 🫶

Watch the full recipe and give it a try!
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Recipe -

Ingredients
Green Masala
Onion – 2 medium
Green chillies – 5
Garlic cloves – 10–15
Ginger – 3-inch piece
Coriander leaves – 1 handful
Cashew and melon seed paste
Cashew – 10–12
Melon seeds – 1 tbsp
Hot water – ½ cup
Marination
Curd – 250 g
Fresh cream – 250 ml
White/Black pepper powder – 1 tsp
Cumin powder – 1 tsp
Chaat masala - 2 tsp
Cardamom powder - ½ tsp
Fried onion – ¼ cup
Garam masala powder – 1 tsp
Lemon juice – 1
Green masala paste – prepared above
Cashew & melon paste – prepared above(¼ cup)
Salt – to taste
Chicken – 750 g (legs cut into drumstick + thigh)
Gravy Base
Cloves – 4
Cardamom – 2
Black peppercorns – 12
Coriander leaves – handful
Butter & oil – as required
Rice
Basmati rice – 3 cups
Salt - 3 tbsp
Green cardamom – 3–4 pods
Bayleaf -2/3
Cinnamon – 1 inch
Cloves – 4
Ghee – 2 tbsp
Mace – 1 blade
Mint leaves - 5/10 leaves
Coriander leaves (finely chopped) – ¼ cup
Kesar milk
Milk – ½ cup
Kesar – 4–5 strands
Assembly
Coriander (finely chopped) – ½ cup
Mint leaves – small bunch
Fried onion – ½ cup
Ghee – 4 tbsp
Kesar milk – ½ cup
Rose water - 3 tsp
Kewra water - 3 tsp

Method
1. Prep
Blend all green masala ingredients into a smooth paste.
Soak cashew & melon seeds in hot water for 15–20 mins, then blend into a smooth paste.
2. Marinate Chicken
In a large bowl, combine chicken with all marination ingredients, including both pastes.
Mix well and marinate for at least 2 hours (preferably overnight).
3. Prepare Rice
Wash basmati rice until water runs clear and soak for 10 minutes.
Boil water with whole spices, add rice and cook till 70% done.
Drain and set aside.
4. Cook Chicken Base
Heat ghee + a little oil in a heavy-bottom pot.
Add marinated chicken and cook till 50–60% done. Remove and keep aside.
In the same pot, add whole spices.
Add leftover marinade and cook till it thickens slightly.
Return chicken to the pot and cook for 10 minutes till gravy is creamy and rich.
5. Layering
Remove half the chicken mixture.
Spread a layer of rice over the remaining chicken.
Add:
Coriander
Mint
Fried onions
Kesar milk
Little ghee
Rose water
Kewra water
Add remaining chicken + gravy.
Top with another layer of rice.
Finish with:
Mint + coriander
Fried onions
Kesar milk
Ghee
Rose water
Kewra water
6. Dum Cooking
Cover tightly and place on a tawa (griddle).
Cook on low heat for 30-35 minutes with the weight on the lid. Let it rest for 10 minutes
7. Serve
Gently mix before serving.
Serve hot with raita.

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