Butter Chicken Biryani

 

This is a yummy fusion of Butter Chicken and Biryani. Looks quite complicated but trust me, its really simple. The taste is totally different than the usual biryani that we cook. Do try it out soon!

 

Serves 4-5 people

 

Ingredients:

 

For marination:

 

500 gms chicken

2 tsp ginger garlic paste

2 tsp red chilli paste

1 tsp haldi

1 tsp Kashmiri red chilli powder

2 tsp meat masala

2 tsp garam masala powder

2 tsp dhana jeeru powder

3-4 tsp kasuri methi

1/2 cup curd

1/2 cup cream

3-4 tbsp butter

2 small onions, choped and fried

Salt

 

For gravy:

3 medium tomatoes

3 tsp butter

4 cardamom pods

6 lavang

2 big bay leaf

1 tsp haldi

1 tsp red chilli powder

2 tsp garam masala powder

1 tsp ginger garlic paste

1 tsp red chilli paste

2 green chillies, slit

3 tbsp oil

3 tbsp butter

2 tbsp chopped kohtmir amd pudina

Paste of 5-6 cashews and 5-6 almonds

Salt

 

For Rice:

 

400 gms rice, washed and soaked for 30 mins

2 cardamom pods

3 lavang

5-6 pepper corns

3 bay leaves

3 tbsp oil

Water

Salt

 

Method:

 

For the Chicken:

 

Marinate the chicken with all the ingredients and keep overnight if possible. Heat oil in a nonstick vessel and add the chicken. Add salt. Cook the chicken till almost 90% done.

 

Gravy:

 

In another vessel, heat oil and butter. Add the whole garam masala.

 

Add the tomatoes and slit green chillies and cook till the water evaporates from the tomatoes.

Add the dry masalas and cook well. Add the paste of cashew and almonds and cook well till oil separates.

 

Add butter and mix well. Add the coriander and pudina.

 

Now add the cooked chicken to this and mix well. You should have enough thick gravy by now.

 

Remove only half of the gravy and keep aside.

 

Rice:

 

Heat water in a vessel. Let it come to a boil. Add the whole garam masala, salt and oil. Now add the soaked rice and cook till 70-80% done.

 

The rice should still be hard and at the same time you should be able to break it between your fingers. Once done, drain and keep aside.

 

Layering the biryani:

 

Keep the chicken with a little gravy at the bottom of the vessel. Add a layer of rice. Add the remaining gravy.

 

Add a layer of rice again. Add a thin layer of whipped curd. Add a layer of rice again. Garnish with fried onion, chopped coriander and chopped pudina.

 

Now keep this vessel under a thick tava and cook on slow flame for about 15-20 mins.

 

Serve hot.