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

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! Don’t forget to like, share and subscribe for more easy and delicious recipes 💫 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. #eidspecial #chickenbiryani #biryani #chickenrecipe #foodies #easyrecipes #indianfood #chefnehal #viral #trending Follow me on - ~ Instagram :   / chef_nehalkarkera   ~ Facebook :   / chefnehalkarkera