Butter chicken biryani made with basmati rice, chicken, Indian spices & butter. This biryani tastes exactly the same served in restaurants. It is mildly spicy with lots of buttery flavors. If you like butter chicken then definitely this biryani is just for you.
Heavy bottom pot or Heavy bottok Wok
To marinate the chicken
700 gramchicken cut into pieces
2tspginger garlic paste
salt to taste
1tsptandoori chicken masala
1tspKashmiri red chili powder
To make the gravy paste
1small bay leaf
Making the spice powder
a small piece of nutmeg
For cooking the rice
2cupsof basmati rice
1star anise(Chakra phool)
2green cardamoms(Choti Elaichi)
1black cardamom(Badi Elaichi)
To cook the biryani gravy
1tspKashmiri red chili powder
Layering & assembling the biryani
1tspBiryani masala powder
saffron milk - a pinch of saffron soaked in 3 tbsp warm milk.
Marinate the chicken with the ingredients mentioned in the ingredient list. Set it aside for 30 minutes.
Rinse & soak basmati rice in water for 30 minutes. Drain the water & set it aside.
Fry onion slices in hot oil until golden & crisp. Remove & spread it on an absorbent paper. If using store bought fried onions (birista) then you can skip this step.
Crush cardamom, mace & nutmeg to a fine powder. Set it aside.
Making the butter chicken biryani
Boil 1 cup of water on high heat. Add garlic, ginger, onion, whole spices, tomatoes & butter. Cover & cook for 15 minutes. Remove from heat & let it cool down completely.
Transfer the ingredients to the mixer/grinder jar. Do not add water & grind it to a fine paste. Gravy paste is ready. Set it aside.
Boil 6 cups of water on high heat. Add salt, whole spices & basmati rice. Cook until water comes to a boil again. It will take around 5 minutes. Drain off the water & keep it aside.
Heat 3 tbsp oil over high heat. Add the marinated chicken & fry on both sides until crisp. Then lower the flame & cook it on low flame for 5 minutes.
Create some space in the middle (refer the image). Place a bowl with hot charcoal in the middle. Pour some ghee/clarified butter. Cover & set it aside. It will give a smoky flavor to the chicken.
Heat 1 tsp oil & 1 tsp butter over low to medium heat. Add Kashmiri red chili powder. Fry it for a minute. Immediately add the prepared gravy paste & cook until it comes to a boil.
Add tandoori chicken to the gravy. Cook until it comes to a boil again. Taste & adjust salt. Reduce the excess gravy on low heat. There should not be too much gravy before you start to layer the biryani. Otherwise the biryani will become soggy.
Lower the heat & add cream, fried onions, green chilies, kasuri methi & prepared cardamom, mace & nutmeg powder, coriander & mint leaves. Layer the rice. Over it layer fried onion, mint leaves, coriander leaves, Biryani masala powder, saffron milk & ghee/clarified butter.
Create some space for the steam to escape with the ladle. If you are not creating the space the biryani will not cook properly. Compared to other biryani, this biryani needs this additional step.
Close with the lid. Cook for 15 minutes on low flame. Butter chicken biryani is ready to serve. It tastes best when served with Raita & Salad.
Make sure the tandoori chicken is completely cooked before you add it to the gravy.
If you like the tastes of mustard oil then only add it to the recipe. Mustard oil has its own flavor & aroma. You can substitute it with normal cooking oil.
Do check out the ingredient list in the post for substituting any ingredients.
If you have kewra water then add a few drops to the biryani while layering it.
Full recipe: https://theyummydelights.com/butter-chicken-biryani-recipe/