Butter Chicken Biryani
Ingredients for tandoori masala:
Red chilies 10-12
Cumin seeds (black) 1 tbsp
Fennel seeds 1 tsp
Cloves 1/2 tbsp
Black pepper 1/2 tbsp
Lemon grass 1 tbsp
Dry ginger 1 tsp
Cinnamon stick 1
Black cardamom 1
Star anise 1
Mango powder 1/2 tsp
Orange food color 1/2 tsp
Ingredients for chicken marination:
Chicken cubes boneless 1 kg
Oil 4 tbsp
Yogurt 3/4 cup
Ginger garlic paste 1 ½ tbsp
Tandoori masala 3 tbsp
Salt to taste
Oil 1 tbsp
Ingredients for butter chicken gravy:
Oil 2 tbsp
Butter 3 tbsp
Onion paste 1 ½ cup
Ginger garlic paste 1 ½ tbsp
Tomato puree 1 ½ cup
Salt to taste
Red chili powder 1 ½ tsp
Turmeric powder 1/2 tsp
Cumin powder 1 tsp
Coriander powder 1 tsp
Garam masala powder 1/2 tsp
Sugar 1 ½ tbsp
Cream 3/4 cup
Ingredients for rice:
Rice (soaked) 3 cups
Water 8 cups
Salt to taste
Cumin seeds 1 tbsp
Bay leaves 2
Vinegar 1/4 cup
Star anise 1
Black cardamom 1
Cinnamon stick 1 (small)
Garnish:
Coriander leaves as required
Mint leaves as required
Tomato slices as required
Lemon slices as required
Green chilies (sliced) as required
Food color orange a pinch
Directions for tandoori masala:
In a pan add red chilies, cumin seeds, fennel seeds, cloves, black pepper, lemon grass, dry ginger, cinnamon stick, black cardamom and star anise.
Dry roast these ingredients on medium low flame by stirring continuously for about 4 minutes. Then cool it on room temperature.
Add these roasted ingredients in a grinder along with food color, mango powder and grind until you get a fine powder. Your tandoori masala is ready.
Directions for chicken marination:
In a bowl add chicken cubes, yogurt, oil, ginger garlic paste, tandoori masala and salt.
Mix it well and marinate it for 30 to 40 minutes at least.
Then heat oil in a pan add marinated chicken and cook for 7 to 10 minutes by covering the lid or until chicken is fully cooked. Add water if required.
Directions for butter chicken gravy:
In a pan heat oil, add butter and let it melt. Then add ginger garlic paste, onion paste and cook for 2 to 3 minutes.
Then add tomato puree and cook for another 2 to 3 minutes.
Now add salt, red chili powder, turmeric, cumin, coriander, garam masala, sugar and cook for 5 to 7 minutes or until oil separates by covering lid.
Add marinated chicken, cream in it and give it a good mix. Add water if required.
Your butter chicken gravy is ready. Set aside.
Directions for rice:
In a pot simmer water, add salt, cumin, bay leaf, vinegar, star anise, cardamom, cinnamon stick and let it boil. Add soaked rice in it and boil until rice are 80% cooked. Strain and set aside.
Assembling:
In a pot add layer of butter chicken gravy in bottom and cover it with rice.
Top it with butter chicken gravy, garnish and rice. Repeat the layer again.
Drizzle food color on top, cover and steam for 10 to 15 minutes on low flame.
Your tasty butter chicken biryani is ready. Serve and enjoy.
Preparation time: 25 minutes
Cooking time: 1 hour
Serving: 5-6