A delicious combination of butter chicken and biryani, this recipe offers a rich and flavorful dish perfect for any occasion.
Ingredients
Marination
- 1/2kgchicken boneless
- 1 1/2tbsplemon juice
- 1tbspgreen chili crushed
- 1/2tspsalt
- 2tsppaprika powder
- 1/2tspturmeric powder
- 1/2tbspginger garlic paste
- 1/4cupyogurt
- 1pieceCoal
Cooking Chicken
- 2tbspoil
- 2tbspbutter
- 2piecegreen chilies
- 3clovecloves
- 1piecemace
- 1pieceblack cardamom
- 2piecegreen cardamom
- 1piececinnamon stick
- 2piecebay leaves
- 1piecelarge onion, grinded
- 3piecemedium tomatoes, blanched & grinded
- 1tspcoriander powder
- 1/2tspturmeric powder
- 1 1/2tspred chili powder
- 1tspsalt
- 1/2tbspginger garlic paste
- 1/2cupwater
- 1tspqasuri methi
Assembly
- 1/4cupfried onion
- 1/4cupmint leaves
- 1/4cupfresh coriander
- 1tbspginger julienne
- 3tbspcream
- 1/2kgrice, soaked & boiled until 3/4th done
- 1/2tspyellow food colour
How to make Butter Chicken Biryani
Marination
Marinate chicken with lemon juice, crushed green chili, ginger garlic paste, salt, paprika, turmeric, and yogurt for 30 minutes.
Cooking Chicken
Heat oil and fry marinated chicken for 15 minutes.
Place heated charcoal in the pan, cover, and let it smoke for 2 minutes.
Preparing Sauce
In another pan, melt butter and add oil to heat.
Add green chili, cloves, black cardamom, green cardamom, bay leaves, cinnamon stick, and mace. Fry for a minute.
Add grinded onion and cook for 5 minutes.
Add tomatoes, red chili, coriander powder, turmeric, salt, and ginger garlic paste. Fry for 2 minutes while mixing.
Pour water and let it boil, then cover and cook for 5 minutes on low flame.
Add qasuri methi and cooked chicken. Mix well.
Partially cover and cook the mixture for another 10 minutes on medium flame.
Assembly
Spread fried onions, mint leaves, coriander leaves, ginger, and cream over the chicken mixture.
Cover with a layer of half-boiled rice and sprinkle yellow food color.
Cover and give dum on low flame for 10 minutes.
Tips & Tricks
Ensure the rice is only 3/4th cooked before layering to prevent it from becoming mushy.
For a more intense smoky flavor, increase the smoking time slightly.
