Malai boti biryani is the first recipe that my mom taught me and she taught me how to cook it in a clay pot. She told me how her elders used to cook in clay utensils and whenever I make this recipe now, I remember all those stories she told me. She started teaching me from the basics and explained how food would always taste better and different when cooked in clay utensils, and how she always preferred them over other materials. With this recipe, started my learning about everything to do with cooking, and I owe all my cooking skills to my mother. She taught me whatever I know today.
Ingredients:
- Chicken boneless-1 kg
- Yogurt- 1/2 kg
- Cream 3-4 tbsp
- Ginger paste- 1 tbsp
- Garlic paste-2 tbsp
- Zeera paste-1 tbsp
- Garam masala -2 to 3 tbsp
- Black pepper - 4 to 5 tbsp
- Salt- to taste
- Red chilli- 2 tsp
- Green chilli paste- 3-4 tsp
- Butter-3 tbsp
- Oil- as required
- Rice- 2-3 kg
- Corriander chopped-1 bunch
- Mint- half a bunch
- Yellow food colour- as required
Instructions:
- Boil the rice
- Mix ginger, garlic and zeera paste in the yogurt, also add the black pepper,salt,red chilli powder and cream in this marinade
- Place the boneless pieces of the chicken in the marinade and let it rest for 30 minutes
- Take a clay pot (handi) and heat the oil in it
- Add the chicken and yogurt mixture and cook till the oil separates from the gravy
- Add green chilli paste,coriander and mint.
- Layer the rice on top of this and sprinkle the yellow food color
- Put this on low heat for a while and cover the pot.
- The biryani is ready! Enjoy.
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