Butter Chicken Biryani – Bliss

We often want a change in the conventional Biryani and keep looking for options to do so. So here is a twist in the conventional Chicken Biryani to make it a Butter chicken Biryani. I am sure some of you have already tried and taste this one. I had seen this on one of Sanjeev Bhai’s show and is dedicated to my friends Hiral, Mayuri, Tina, Atul, Deepa, Neha and Amrita.

Ingredients for Butter Chicken

Boneless Chicken – 250gms

Garlic paste – 1 Tbsp

Ginger Paste– 1 Tbsp

Hung Curd – ½ cup

Cashew paste – ¼ cup

Red Chili powder – 1 Tbsp

Coriander Powder – 1 Tbsp

Garam Masala – 1 Tsp

Sugar – 1 Tsp

Tomato Puree – 1 Cup

Fried Onions – ¼ cup

Salt – as per taste

Fresh Mint Leaves – ¼ cup

Fresh Coriander – ¼ cup

Whole spices – 1 Tbsp

Recipe.

Take a large bowl.  Place the chicken and add all ingredients. Mix well and keep aside for about 30 mins to overnight in fridge depending on your love for marinated chicken..

In a large pot/Wok, Add 2 Tbsp Butter.  Set the flame on medium. Add the whole spices as needed. I use about 1 Tbsp. Stir well and let the flavor of the Spices go in the Butter. Remove the spices. Add the marinated chicken pieces. Stir well for a couple of minutes. Switch off the flame once chicken is done in about 15-20 mins. The Butter chicken for Biryani is ready.

 Ingredients for Biryani

Par Boiled Rice – 3 cups

Butter/Ghee – 3 Tbsp

Fried Onions – ¼ cup

Coriander leaves – ¼ cup

Mint Leaves – ¼ cup

Fresh Cream – 2 Tbsp

Saffron strands – 10-12

Milk – 2 Tbsp

Cloves – 5 to 6

Dough – For Dum

Charcoal piece – 1

Recipe for Butter chicken Biryani

In another Pot/Wok, Take 1 Tbsp Ghee/ Butter. Keep the flame on low. Place thin slices of potatoes at the bottom. Sprinkle some salt on top for taste. Pour evenly 2 cups parboiled rice. Put some barista (Fried onions) on top of it. Add some fresh mint leaves. Add some fresh coriander leaves. Then place the entire cooked butter chicken on top of it. Spread evenly.  Add 2 Tbsp Fresh cream on top of the butter chicken. Add another layer of parboiled rice on top of this. Spread evenly and press gently. Add some saffron in 2 Tbsp milk and put on top of this. Add some more Birista, coriander leaves and mint leaves on top. Use some dough to seal the pot with a lid. This called giving Dum to the Biryani.

Remove the lid once done in about 6-7 minutes. Heat a piece of charcoal to red hot. Place a small bowl over the cooked Biryani and add cloves and ghee. Cover immediately with the lid and keep pressed tightly. The fumes coming from the charcoal will give the Biryani a rustic charcoal effect. This makes it a perfect Butter chicken Biryani. Add some boiled and sliced eggs for an authentic look.Serve hot with a smile.

Now the most important question will be asked by my Vegetarian friends. What do we do? Hum kya khaayein? Well, the answer is simple. Just replace the boneless chicken pieces with Paneer chunks of your choice and size. The rest remains the same.

Uttpal K

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