Butter Chicken Biryani

 

Ingredients :

300 gram boneless Chicken

1 tbsp Ginger Garlic Paste

2 tbsps cashew paste

Salt to taste

1 tsp Turmeric Powder 

2 tsp Kashmiri Red chili Powder

1 tsp Garam Masala 

2 tsp Ghee

1 tbsp mustard oil

2 tsp lemon juice 

2 tbsps hung curd

Oil+ butter 

1 Mace

1 medium onion paste

2 small tomato purée 

1 tsp dried fenugreek leaves

1/4 cup fresh cream

For Rice:

1 and 1/2 cup Basmati Rice

Salt

2 tbsps lemon juice 

2-4 black pepper 

1 Cinnamon stick

1 black cardamom 

2-3 green Cardamom 

1 star anise 

1 bay leaf

1 tbsp ghee 

For layering:

Fried onions 

Chopped mint leaves 

Chopped coriander leaves

Lemon slices

Tomato slices

Saffron soaked milk

Cardamom powder 

Nutmeg powder 

For smoking:

Live charcoal 

1 tsp ghee 

Procedure:

In a bowl add boneless Chicken. Ginger garlic paste,hung curd, cashew paste,turmeric, red chili, Garam Masala , lemon juice , ghee,mustard oil.

Mix well and keep aside for 1 hr.

Heat oil+ butter and add mace. Sauté for 30 seconds .

Add onion paste fry for 3-4 minutes or till golden brown.

Add tomato purée , salt. Mix wellCover and cook till oil separates.

Now add chicken and cook for 2 minutes . Add fenugreek leaves . Mix well and cover and cook for 10 minutes.

Add fresh cream and reduce the heat.

For Rice:

Wash and soak the rice for 30 minutes.

Boil enough water and add whole spices ghee lemon juice .

Now boil the rice after 3/4th done. Drain the rice and keep aside.

Layering:

In a heavy bottom pot add ghee, now add in half of the cooked rice.

Now layer with coriander, mint , fried onions, tomato slices, lemon slices, sprinkle cardamom powder, nutmeg powder and salt,

Now add the cooked chicken and repeat the process.

Add rice and repeat the process. Drizzle soaked saffron milk.

Take charcoal pieces in a small stainless bowl. Place it on top of the rice add ghee to release smoke. Cover for 2-3 minutes to infuse the Smokey flavor.

Discard the bowl.

Now seal the top and cover so that heat doesn’t escape the pot.

Cook on a low flame for 20 minutes.

Serve hot with Raita.