Malai Biryani is the ultimate culinary flex—a creamy, dreamy twist on traditional biryani that's equal parts comfort food and crowd-pleaser. marinated chicken (or veggies for my plant-based peeps) cozied up with layers of fragrant basmati rice, all smothered in a luscious malai sauce. It's the biryani glow-up you didn't know you needed, serving creamy indulgence with a side of aromatic spice magic. The rich malai calms the fire of spices like cardamom, cinnamon, and cloves, creating a harmony of flavors that's low-key legendary. Toss in some crispy fried onions and a sprinkle of saffron for that golden touch, and you've got a dish that's equal parts luxe and love. Making malai biryani at home might sound like a whole thing, but it's actually a vibe. Start with marinating your protein of choice in yogurt, cream, and spices so it's juicy and flavorful. Then layer it up with par-cooked rice, drizzle more malai for good measure, and let it steam into a pot of pure deliciousness. It's like a food hug, but make it fancy. Perfect for a dinner party flex, a date night delight, or just treating yourself on a random Tuesday, malai biryani is creamy, fragrant, and unapologetically extra—in the best way. Once you try it, regular biryani might feel a little basic.

• 500 gms boneless chicken
• 1 pack cream
• 250 gms yogurt
• 1 tbsp ginger garlic paste
• 2 tbsp green chillies paste
• 4 cup rice
• 4 onions
• 1 pkt malai boti masala
• 1 cup oil

• Malai biryani is that indulgent, creamy twist on the classic that'll have you swooning at first bite—it's like biryani met its fancy cousin and decided to team up. This malai biryani recipe is all about blending rich, velvety flavors with the spice-laden drama we love.
• Start with 500 g of boneless chicken and marinate it like you mean it! Mix the chicken with 1 packet of cream, 250 g of yogurt, 1 tablespoon of ginger-garlic paste, 2 tablespoons of green chili paste, and a full packet of Malai Boti masala.
• Let this marinate for at least an hour (but overnight if you're extra), so the chicken can soak up all the creamy, spicy goodness. Meanwhile, wash and soak 4 cups of rice for about 30 minutes because fluffy rice is the biryani dealbreaker.
• Slice 4 onions into thin rings and fry them in 1 cup of oil until they're golden and crispy—set aside some for that final garnish moment.
• Now, cook the marinated chicken over medium heat until it's tender and the masala thickens, filling your kitchen with that signature biryani aroma.
• In another pot, boil the soaked rice with water, a pinch of salt, and a few whole spices like cloves and bay leaves if you're feeling fancy—cook until 70% done. Then comes the layering magic: In a large pot, layer the chicken and its creamy masala, followed by the par-cooked rice, repeating until you've used it all up.
• Drizzle with a little extra cream or milk for added luxe, toss in the fried onions, and seal the pot tight. Let it steam on low heat for 20-25 minutes, so the flavors marry together in a glorious rice-and-chicken symphony.
• When ready, fluff it up gently, and serve this malai biryani masterpiece hot. It's indulgent, creamy, and unapologetically delicious—a recipe of malai biryani that's a surefire hit for any special occasion or just because you deserve it. Prepare to enter food coma mode—it's worth it!