Butter Chicken Biryani

CREDITS

By Fathimas Tasty Treats
Instagram @fathima_essa 🌻🌻

RECIPE

1kg chicken cut, washed and drained well½ teaspoon tumeric 1 teaspoon kashmiri chillie powder1 teaspoon rustenburg chillie powder1 teaspoon crushed chillie1 teaspoon cumin and corriander powder 1 teaspoon tandoori spice 1 teaspoon lemon pepper 1 teaspoon salt 1 teaspoon teaspoon ginger and garlic paste 1 tablespoon lemon juice 1 tablespoon mayonnaise 2 tablespoon butter 2 tablespoon oil
Method Marinate chicken with all the above ingredients besides the oil and butter for 1 hour. Heat oil and butter. Fry chicken on high heat for 5 minutes on each side. Keep aside.
Boil 2 and a half cups of basmati rice and keep aside. Fry or microwave 3 potatoes and keep aside. Boil eggs and keep aside.
Ingredients for chutney ¼ cup oil ¼ cup butter or ghee (Clarified butter) 1 teaspoon cumin seedsElachi (cardomom), cinnamon stick and 2 bay leaves 1 large onion finely chopped 2 green chillies slit in half1 teaspoon ginger and garlic paste 1 /2 teaspoon tumeric 2 teaspoon kashmiri chillie powder 1 teaspoon rustenburg chillie powder ½ teaspoon cumin powder 1 /2 teaspoon coriander powder ½ teaspoon gurum masala 1 teaspoon salt 3 tomatoes grated 1 tablespoon tomato paste
1 tablespoon kasoori Methi (Fenugreek) 250 ml fresh cream Dhunia and mint finely chopped
Method Heat oil and butter. Add the whole spices and allow to sizzle. Add onions and green chillies. Fry till golden. Add the spices and ginger and garlic paste. Braise for 1 minute on low heat. Add tomatoes, tomato paste and sugar. Cook for 15 minutes or till the oil comes up. Add chutney to chicken. Add Kasoori Methi (Fenugreek) and fresh cream. Cook in high heat for 5 minutes. Add dhunia and mint. Add potatoes and mix well. Top with rice and eggs. Sprinkle some fried onions, safron soaked in some water and blobs of butter. Seal pot with foil. Cover. Preheat oven to 170 degrees. Steam for 45 minutes. Serve with dhai and salads. Once tasted never wasted 😋Share as received ⭐⭐⭐

POSTED ON

22 Sep 2023

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