Butter Chicken Biryani | बटर चिकन बिर्यानी | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

The perfect recipe for butter chicken and biryani lovers alike! A fusion of the two of the most famous dishes, be prepared for a food coma here!

BUTTER CHICKEN BIRYANI

Ingredients

750 grams chicken, cut into 2 inch pieces on the bone
1½ cups Basmati rice, soaked for 30 minutes and drained
2 tbsps butter
Salt to taste
2½ tsps Kashmiri red chilli powder
¼ tsp turmeric powder
¾ tsp Tata Garam Masala Powder
1 tbsp ginger-garlic paste
1 tsp ghee
2 tsps lemon juice
3 tbsps hung yogurt
1 tbsp mustard oil
1 tbsp oil + for drizzling
1-2 mace blades
2 medium onions, pureed
3 medium tomatoes, pureed
2-3 green cardamoms
1 black cardamom
2-3 cloves
½ inch cinnamon stick
2-4 black peppercorns
¼ tsp dried fenugreek leaves (kasuri methi) powder
½ cup fresh cream
½ cup fried onions + for garnish
1½ tbsps freshly chopped coriander leaves + for garnish
12-15 mint leaves
½ tsp nutmeg powder
½ tsp green cardamom powder
A large pinch of saffron, soaked in warm water for 10-15 minutes
A few hot charcoal pieces
Raita to serve

Method

1. Take chicken in a bowl, add salt, 1½ tsps chilli powder, turmeric powder, ½ tsp Tata Sampann Garam Masala and gingr-garlic paste.
2. Add ½ tsp ghee, 1 tsp lemon juice, hung yogurt and mustard oil. Mix well and set aside for 30 minutes.
3. Heat butter and oil in a deep non-stick pan, add mace blades and sauté for 30 seconds. Add onion puree and sauté till golden brown.
4. Add salt, remaining chilli powder and 2-3 tbsps water. Mix well. Add tomato puree and sauté for 1-2 minutes. Cover and cook till oil separates.
5. Boil sufficient water in another deep non-stick pan, add sufficient salt, 1 tsp lemon juice and green cardamoms. Add black cardamom, cloves, cinnamon stick, black peppercorns and ½ tsp ghee and mix well.
6. Add rice, mix and cook for 3-5 minutes or till the rice ¾ cooked. Drain the rice and set aside.
7. Add the marinated chicken in the onion-tomato mixture and sauté for 1 minute. Add ½ cup water and mix well.
8. Add kasuri methi powder, cover and cook for 7-10 minutes. Reduce the heat to low and add fresh cream.
9. Add ¼ cup fried onions and 1 tbsp chopped coriander. Tear 8-10 mint leaves and add. Add ¼ tsp nutmeg powder and ¼ tsp green cardamom powder.
10. Evenly spread the prepared rice on top, sprinkle salt, remaining Tata Sampann Garam Masala.
11. Sprinkle remaining fried onions, remaining chopped coriander and remaining mint leaves.
12. Add remaining green cardamom powder, remaining nutmeg powder and remaining lemon juice.Drizzle soaked saffron milk.
13. Take charcoal pieces in a small stainless steel bowl. Place it on top of the rice and drizzle a little oil, cover and let the smoke infuse for 1 minute. Discard the bowl, cover and cook on low heat for 10-15 minutes.
14. Transfer on a serving plate, garnish with fried onions, chopped coriander and serve hot with raita.


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Cuisine - Fusion

Course - Special Rice

Dish - Special Rice