Butter Chicken Biryani | Video
Delicious combo of butter chicken and spicy biryani makes this biryani truly sensational
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Servings
Ingredients
Rice
- 1 tablespoon oil
- 1 dried bay leaf
- 2 cloves
- 1 cinnamon stick
- ¼ teaspoon ground cardamom cardamom powder
- 2 cups basmati rice
- 5 cups water
- 2 tablespoon lemon juice
- Salt to taste
Saffron milk:
- 5 strands saffron
- ¼ cup milk
Marinate chicken:
- 600 g boneless chicken breast or thigh fillets, cut into medium-sized pieces
- ½ teaspoon ground fenugreek fenugreek powder
- 2 teaspoon garam masala
- 1 teaspoon red chili powder
- Salt to taste
Butter chicken masala:
- 2 tablespoon oil
- 1 tablespoon butter
- 1 cinnamon stick
- 1 large onion chopped
- ½ teaspoon minced ginger ginger paste
- ½ teaspoon minced garlic garlic paste
- 2 teaspoon ground cumin cumin powder
- 1 teaspoon garam masala
- ½ teaspoon red chili powder
- 2 tablespoon tomato purée tomato paste
- ½ cup cream heavy or low fat
- 1 tablespoon natural yogurt
- ¼ cup milk
- 1 teaspoon kasuri methi dried fenugreek leaves
- 2 tablespoon cashewnut paste optional
- Salt to taste
Butter chicken biryani:
- 2 tablespoon chopped coriander cilantro leaves
- 2 tablespoon chopped mint leaves
- 1 large onion sliced and fried
- 2 tablespoon ghee
- 3 tablespoon fried cashew nuts to garnish
Instructions
Cook rice:
- Rinse and soak rice in cold water for 20 minutes. Drain. Set aside.
- Place a large saucepan over medium-high heat. Heat oil. Add bay leaf, cinnamon stick and cloves. Sauté, stirring constantly, for a minute. Pour in water. Add cardamom powder and lemon juice. Season with salt. Stir. Increase heat to high. Bring the mixture to a boil. As soon as water comes to a boil, add rice. Stir gently. When half cooked, drain and set aside.
Saffron milk:
- Place saffron and milk in a small bowl. Stir. Set aside for 10 minutes.
To marinate chicken:
- Place chicken pieces in a large bowl. Add fenugreek, garam masala and red chili powder. Coat chicken in the spices. Season with salt. Cover and refrigerate for 30 minutes.
Butter chicken masala:
- Heat 1 tablespoon oil in a heavy bottomed pan over high heat. Add chicken. Cook until all the sides of the chicken pieces are well browned. Remove chicken from pan. Set aside.
- Heat 1 tablespoon oil and butter in the same pan over medium- high heat. Add cinnamon stick and sauté for a few seconds. Add onions. Sauté, stirring occasionally, for 3-4 minutes or until the onions are browned. Add ginger and garlic. Sauté, stirring occasionally occasionally, for 1 minute or until aromatic.
- Add cumin powder, garam masala and red chili powder. Sauté, stirring constantly, for 1 minute. Add tomato purée. Stir and fry for a minute. Add cream, yogurt and milk. Season with salt. Bring the mixture to a boil. Reduce heat and simmer for 3-4 minutes.
- Add chicken and kasuri methi. Add cashewnut paste if you are using. Stir. Cover and cook for 5-6 minutes or until chicken pieces are cooked through. Remove from heat.
Layer butter chicken biryani:
- Layer biryani in the same pan you cooked chicken. Make sure the chicken pieces are in a single layer. Add half of rice. Top with half of saffron milk, half of herbs and ⅓rd of fried onions.
- Add the rest of rice, and then top with the remaining saffron milk, herbs and ⅓rd of fried onions. Drizzle with ghee. Cover with tight lid. Place the pan over low flame and cook (in other words “dum”) for 10-12 minutes.
- Alternatively, you can dum in the oven at 180C / 350F for 20-30 minutes.
- Garnish with fried onions and fried cashew nuts.
Video
Nutrition
Serving: 1g | Calories: 640kcal | Carbohydrates: 37g | Protein: 50g | Fat: 44g | Saturated Fat: 17g | Polyunsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 300mg | Fiber: 3g | Sugar: 5g