Home> Rice Recipes> BUTTER CHICKEN BIRYANI

BUTTER CHICKEN BIRYANI

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Ingerdients:

For Marination:

1: chicken boneless or with bones 1 kg

2: ginger & garlic paste 2 tbsp

3: thick greek yogurt 1 cup

4: cashew nut 1/3 cup (grind)

5: red chilli powder 1 & 1/2 tsp

6: coriander powder 2 tbsp

7: garam masala powder 1 tsp

8: tomato 4 large (grind)

9: salt 1 & 1/2 tsp

10: fresh mint leaves handful

11: fresh coriander handful

12: turmeric 1/2 tsp

Other Ingredients:

1: rice 1 kg (boiled with salt 80%)

2: green cardamom 8

3: cinnamon stick 2 pieces

4: cream 1/2 cup

5: fried onions 1 cup

6: butter 50 gm

7: oil 1/2 cup

8: potatoes 2 large (finely sliced)

9: kewra water 2 tbsp mixed with yellow food colour 1/4 tsp

10: onions 2 medium (grind)

11: fresh mint & fresh coriander leaves handful (for layering)

12: coal 1 piece to smoke the rice

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Recipe:

1: marinate chicken with all ingredients under marination, mix well cover and keep aside for 30 minutes.

2: heat oil and butter, add green cardamom, cinnamon stick, onion paste and fry till gets golden on high flame.

3: now add the marinated chicken, mix and wait for a boil on high flame, then cover and cook on medium flame till the oil comes on surface and the chicken is tender.

4: then heat oil 3 tbsp place the potatoes and fry it on low to medium till gets soft, then add a layer of rice, butter chicken, cream, mint, coriander, rice, fried onions, kewra water with food colour, mint, coriander cover the lid with a tea towel and cook on high flame for 5 minutes and then simmer on low for 10 minutes.

5: heat coal.

6: place the hot coal in a bowl on the rice add some oil and cover till the smoke settles.

7: serve hot and enjoy with garlic chutney.

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