Malai Boti Biryani

Biryani & Pulao
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Ingredients

For marinated chicken:

  • Yogurt ¼ cup
  • Cream 2 tbs
  • Green chilli crushed 1 tbs
  • Lemon juice 2 tbs
  • Black pepper powder 1 tsp
  • White pepper powder ½ tsp
  • Salt 1 tsp or to taste
  • Ginger garlic paste 1 tsp
  • Boneless chicken cubes 750g
  • Cheddar cheese grated 2 tbs

For almond paste:

  • Almonds soaked & peeled 24-25
  • Water 2-3 tbs or as required

For malai mixture:

  • Yogurt 1 cup
  • Cream ¼ Cup
  • Mayonnaise 3 tbs
  • Cooking oil 2 tbs
  • Charcoal for smoke

For onion paste:

  • Green chillies 7-8
  • Garlic cloves 7-8
  • Ginger 1 inch piece
  • Onion sliced 2 medium
  • Fresh coriander 1-2 tbs
  • Mint leaves 1-2 tbs

For gravy:

  • Cooking oil 3-4 tbs
  • Cloves 3-4
  • Green cardamom 2-3
  • Cinnamon 1 stick
  • Black cardamom 1
  • Black peppercorns ½ tsp
  • Star anise 1
  • Bay leaves 2
  • Cumin seeds 1 tbs
  • Coriander seeds crushed 1 tbs
  • Fennel seeds crushed 1 tsp
  • White pepper powder 1 tsp
  • Black pepper powder 1 tsp
  • Salt 1 tsp or to taste

For layering:

  • Rice 750g (boiled until ¾ done)
  • Mint leaves chopped 1-2 tbs
  • Fresh coriander chopped 1-2 tbs
  • Onion fried
  • Butter 1-2 tbs

Method

  1. In a bowl, add yogurt, cream, green chilli, lemon juice, black pepper powder, white pepper powder, salt, ginger garlic paste and mix well.
  2. Add chicken and mix well.
  3. Add cheddar cheese, mix well, cover and marinate for 2 hours in the refrigerator.
  4. In a grinder, add almonds and water and grind to make a paste & set aside.
  5. In a bowl, add yogurt, cream, mayonnaise, almond paste, whisk well & set aside.
  6. In a wok, add cooking oil, marinated chicken and cook until done (approx. 20-25 minutes) then give a coal smoke for 2 minutes, take out chicken into a bowl & set aside.
  7. In the same wok, add green chillies, garlic, ginger and cook for a minute.
  8. Add onion and sauté until translucent & let it cool.
  9. In a chopper, add onion & green chilli mixture and chop well.
  10. Add fresh coriander and mint leaves and chop again & set aside.
  11. In a wok, add cooking oil, the ground onion paste, mix well and cook for 2-3 minutes.
  12. Add cloves, green cardamom, black cardamom, cinnamon stick, black peppercorns, star anise, bay leaves, cumin seeds and mix well.
  13. Add coriander seeds, fennel seeds, white pepper powder, black pepper powder, salt and mix well.
  14. Add the yogurt & cream mixture and mix well, cover and cook on low flame for 4-5 minutes.
  15. In a pot, layer half the boiled rice, the prepared gravy, cooked malai boti, mint leaves, fresh coriander, fried onion, remaining boiled rice and butter, cover and steam cook on low flame for 8-10 minutes & serve!

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