Peace Greetings my dear!
I know I have promised to share this recipe and its been too long. This is not an authentic recipe whatsoever. Just the way I like to make it and my family has appreciated it. So whenever I want to make a biryani that’s easy and with not too much effort, this one it is!
Butter Chicken Biryani
Chicken 300gm (2 medium sized breast sliced thinly)
3 large Onions sliced and deep fried until golden brown
3 mugs of Basmati Rice washed and drained
5 and 1/2 cups Hot boiling water for the rice
1 large potato thinly sliced
4 tbsp Butter
For the chicken
1/2 cup Tomato puree
3 tbsp yoghurt
1 tbsp ginger garlic paste
1 tbsp coriander powder
1 tbsp chilly powder
1 tbsp sugar
2 tbsp cashew paste (take 4-5 cashews, soak in 2 tbsp hot water and grind into a paste)
1/2 cup water
salt to taste
2 tbsp cream
1/2 tsp garam masala
1/2 tsp kasuri methi crushed with your fingers
2 tbsp chopped coriander leaves
1 tbsp mint leaves chopped (optional)
1. Fry the Onions first in hot oil. When you see them turning lightly golden, drain them on paper towel. Don’t wait for the colour to darken in the oil, they will darken as they sit.
2. Marinate the sliced chicken in a large bowl with cashew paste, tomato puree, yoghurt, ginger garlic, chilly powder, coriander powder, sugar, salt and add a handful of the fried onions. Let it sit for a few mins.
3. In a wide pan, add 1 tbsp of oil (use the oil that you fried onions) and add 1 tbsp butter. Let it heat through, then add the chicken mixture and pour 1/2 cup water. Allow it to cook well, let it bubble away and keep stirring once in a while.
4. It won’t take too long, around 10-15 mins. When the chicken is cooked, add cream, garam masala and a sprinkling of chopped herbs and kasuri methi. The mixture should be thick and creamy. If it looks too dry, add a touch of water to loosen. Switch off the flame and set aside.
5. In a large rice pot, add 1 tbsp oil and 1 tbsp butter. Add some whole garam masalas (like a small piece of cinnamon, 2 cloves and 1 cardamom, 1 small star anise) and let it get fragrant. Add the rice and saute till all the grains look shiny and toasted.
6. Add 5 and 1/2 cups of hot water from the kettle followed by salt to taste. Cover and let the rice cook till all the water is absorbed. Don’t keep stirring through the rice, the grains would break. Just cover and let it cook for 10 mins on a medium flame.
7. When the rice is almost cooked and all the water is absorbed and dry, switch off the flame.
8. Take another large rice pot or simply remove the rice from the current pot into a dish. Then add 1/2 tbsp butter at the bottom of the dish. Layer the sliced potatoes at the bottom of the dish, in one layer all over the base of the pot. Sprinkle some salt over the potatoes.
9. Add a layer of rice over the potatoes, topped with fried onions, a sprinkling of chopped herbs and some garam masala.
10. Top with a layer of the butter chicken masala followed by the rice, then masala, then rice, till you finish up both.
11. Sprinkle the top with more fried onions, coriander leaves and garam masala. Then take a wooden spoon and insert into the biryani through the layers till the bottom to make holes in the pot.
12. Make strips of that 1 tbsp butter and insert them into the holes. Cover the pot tightly and cook on a low heat for 30 mins.
13. You can also bake the pot for a better/ even cooking. Bake at 180C for 20 mins in a preheated oven.”
14. you can preheat the oven just before you start the layering process. Baking gives a much better ‘dum’ effect on any biryani.