Butter Chicken Biriyani

Ingredients:-

For the rice

  1. Basmathi rice – 2 cups
  2. Mint leaves – 2 tbsps.
  3. Cilantro – 2 tbsps.
  4. Oil – 2 tbsps.
  5. Cloves – 3 numbers
  6. Green cardamom –2 numbers
  7. Cinnamon – one 2″ stick
  8. Bay leaf – 1 number
  9. Boiling  water – 4 cups
  10. Salt as needed

For the makhni gravy:-

  1. Butter – 25 grams
  2. Oil – 1 tbsp.
  3. Green cardamom – 1 number
  4. Mace – 1 blade
  5. Onion – 2 cups; finely chopped
  6. Greenchilly – 1 number
  7. Ginger-garlic paste – 1 tbsp.
  8. Kashmiri chilly powder – 1/2 heaping tsp.
  9. Tomato, blanched, peeled and pureed – 4 medium ( you should have 2 cups of fresh tomato puree)
  10. Water – 1/2 cup
  11. Cream – 1/4 cup
  12. Cashews – 25 grams (soaked and ground to a smooth paste)
  13. Sugar – 1-1.5 tsp.
  14. Kasoori methi – 1/2 tsp.
  15. Garam masala powder – 1/2 tsp.
  16. salt to taste
  17. Cilantro – 1/4 cup

For the marinating the chicken

  1. Chicken – 500  grams ( Boneless, skinless breast pieces), cubed
  2. Salt – 1.5 tsp / to taste
  3. Thick hung curd – 1/4 cup (prepared from 1/2 cup of curd)
  4. Ginger paste – 1 heaping tsp.
  5. Garlic paste – 1 heaping tsp.
  6. Kasoori methi – 1/2 tsp
  7. Kashmiri chilly powder – 1/2 – 3/4 heaping tsp.
  8. Paprika powder – 1 heaping tsp.
  9. Cumin powder – 1/4 tsp.
  10. Garam masala powder – 1/2 tsp.
  11. Cardamom powder – a pinch
  12. Cinnamon powder – 1/8 tsp.
  13. Chaat masala – 1/4 tsp
  14. Lime juice – 1 tbsp.
  15. Orange red food color – a pinch
  16. Oil – 1 tbsp.

Other ingredients:-

  1. Butter – 25 grams; for frying the chicken
  2. Oil – 1 tbsp.; for frying the chicken
  3. Fried onions – 1/2 cup
  4. Milk – 1/4 cup
  5. Saffron – a pinch
  6. Rose water – 1.5 tsp.

Method:-

Prepare the rice first:-

  1. Soak the basmathi rice in water for 30 minutes. Drain all the water from the rice & keep aside.
  2. Heat oil & add the whole spices.
  3. Stir in the rice, mint and cilantro & fry for 3-4 minutes on high heat.
  4. Add boiling water & 2 tsps. of salt & bring to a second boil.
  5. Cover cook on low heat for 10 minutes.

Next prepare the butter chicken masala:-

  1. Marinate the chicken pieces with all the ingredients written under “for marinating the chicken” for atleast 2 hours in your refrigerator/ preferably overnight in your freezer. Heat 25 grams of butter + 1 tbsp. oil in a frying pan & fry the chicken till browned on both the sides. Remove the fried chicken pieces from the pan & keep aside.
  2. To the same pan used for frying the chicken, add 25 grams of butter and 1 tbsp. of oil. Stir in 1 green cardamom & mace. Add the ginger garlic paste and cook till the raw smell goes.Stir in the onions & greenchilly. Cook till the onion turns golden brown in colour. Stir in the kashmiri chilly powder & cook for a minute on low heat. Add the tomato puree & cook for 10 minutes. Stir in sugar & water. Grind this mixture to a smooth paste in a grinder/mixer. Strain the tomato-onion masala & return to the pan. Add the fried chicken pieces & cover cook on low heat for 5 minutes. Finally add the cream, cashew paste, kasoori methi, cilantro and garam masala powder. Switch off heat. The butter chicken must have a thick gravy.

The final stage of layering and baking:-

  1. Mix a pinch of saffron, 1/4 tsp. of garam masala powder and 1 tbsp. of rose- water with 2 tbsps of warm milk and keep aside.
  2. Take a dum pot and spread half of the cooked rice. Sprinkle a little rose–saffron milk over the rice. Spread the chicken along with the gravy over the rice, followed by the remaining rice. Cover tighlty with a foil.
  3. Bake a 180C preheated oven for 25-30 minutes.
  4. This biriyani gains flavour after 3-4 hours. You do not need any side dishes for this Biriyani.
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