Butter Chicken Biryani

Name: Butter Chicken Biryani
Total time: 5400 s
Yield: 4 people
Cuisine: Indian
Ingredients: 2 Boneless chicken breast; 2 tbsp Oil for frying chicken; 11/2 cup Basmati rice; 2 tsp Kashmiri chili powder; 1 tsp Oil; 1 tbsp Lemon juice; 1/2 tsp Turmeric powder; 2 tsp Ginger garlic paste; 4 tbsp Yoghurt; 1 tsp Kasuri methi crushed; As per taste Salt; 5 cups water; 4 clove,; 1 inch cinnamon,; 1/2 tsp shahi jeera,; 2 bay leaf,; 1 tbsp oil; 2 tbsp salt; 2 tbsp Butter; 4 tbsp Oil; 3 clove,; 1 black cardamom,; 2 cardamom,; 1 inch cinnamon,; 2 bay leaf; 1 large onion crushed; 2 Green chili slit; 2 large tomato blanched and pureed; 1 tsp Coriander powder; 1/2 tsp Turmeric powder

Monica Rangaswamy @monicacookbook

Bengaluru, Karnataka, India

#GA4 #Week16 #Biryani

Butter Chicken Biryani is a combination of two classic delicacies butter chicken and biryani. It is mildly spicy with lots of butter flavour. This mouth watering and irresistible biryani recipe is flavored with butter instead of ghee as in regular biryani. Marinated chicken is cooked and added to the makhani gravy. It is then layered with partially cooked Basmati rice and topped with butter to make it a flavorful rice and chicken combination.
If you like butter chicken, you will love this biryani too. An alternate to regular biryani to treat the taste buds.

#GA4 #Week16 #Biryani

Monica Rangaswamy @monicacookbook

Bengaluru, Karnataka, India

#GA4 #Week16 #Biryani

Saved

Ingredients

1 hr 30 mins

4 people

2Boneless chicken breast
2 tbspOil for frying chicken
11/2 cup Basmati rice
For marination :
2 tspKashmiri chili powder
1 tspOil
1 tbspLemon juice
1/2 tspTurmeric powder
2 tspGinger garlic paste
4 tbspYoghurt
1 tspKasuri methi crushed
As per taste Salt
For cooking rice :
5 cupswater
4clove,
1 inch cinnamon,
1/2 tsp shahi jeera,
2 bay leaf,
1 tbspoil
2 tbspsalt
For gravy :
2 tbspButter
4 tbspOil
3clove,
1 black cardamom,
2 cardamom,
1 inch cinnamon,
2 bay leaf
1large onion crushed
2Green chili slit
2large tomato blanched and pureed
1 tspCoriander powder
1/2 tspTurmeric powder
2 tspKashmiri chili powder
1/2 tbspGinger garlic paste
1 tspKasuri methi
As per taste Salt
For layering biryani :
1medium onion sliced and fried until golden brown
4 sprigMint leaves
Handfulcoriander leaves chopped
3 tbspFresh cream
PinchYellow food color
1 tbspButter
1 tsprose water or kewra

Saved

Steps

1 hr 30 mins

1

In a bowl take Kashmiri chili powder and oil. Mix well. Add rest of the ingredients for marination and mix.
2

Add cleaned and drained chicken. Mix well and marinate for minimum 30 mins.
3

Wash and soak Basmati rice for 30 mins. Crush onion. Blanch tomatoes, peel skin and puree tomatoes.
4

In a pan heat oil. Add marinated chicken, cook till water evaporates and chicken is cooked. Keep aside.
5

In a pot heat 5 cups of water. Add whole garam masala, salt, oil and let it come to boil. Add soaked and drained rice and cook until 80% done. Once done drain rice and set aside.
6

In heavy bottom pan, heat oil and butter. Add whole garam masala and crushed onion. Fry until golden. Add slit green chili.
7

Add pureed tomatoes and cook till oil separates.
8

Add chili powder, coriander powder, turmeric powder, ginger garlic paste, salt and saute well. Add half cup water and cook till oil separates.
9

Add crushed kasuri methi and mix well. Add cooked chicken and cook for 8-10 mins.
10

For layering biryani spread the chicken evenly in the pan, spread brown onions, mint leaves, coriander leaves and fresh cream. Don't mix and layer with rice.
11

Dissolve yellow food color in 1 tbsp water and pour over the rice along with rose water/kewra and spread butter. Cover with lid and place hot tawa in the bottom and dum for 10-15 mins on low flame.
12

Let it rest for 10 mins. Open the lid and fluff up the biryani gently.
13

Serve Butter chicken biryani with onion raita and enjoy.