Butter Chicken Biryani - SK Khazana When butter chicken and biryani is cooked in one pot, the result is magical This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 09 Jun 2020 in Recipes Course New Update Main Ingredients Chicken, Basmati rice Cuisine Indian Course Rice Prep Time 51-60 minutes Cook time 31-40 minutes Serve 4 Taste Tangy Level of Cooking Difficult Others Non Veg Ingredients list for Butter Chicken Biryani - SK Khazana 750 grams Chicken on the bone, cut into 1 inch pieces 1 1/2 cups Basmati rice soaked for 30 minutes and drained 2 tablespoons Butter to taste Salt 2 1/2 teaspoons Kashmiri red chilli powder 1/4 teaspoon Turmeric powder 3/4 teaspoon Garam masala 1 tablespoon Ginger-garlic paste 1 teaspoon Ghee 3 teaspoons Lemon juice 3 tablespoons Hung yogurt 1 tablespoon Mustard oil 1 tablespoon Oil for drizzling Oil 2 blade Mace 2 medium Onions pureed 3 medium Tomatoes pureed 2-3 Green cardamoms 1 Black cardamom 2-3 Cloves 1 inch stick Cinnamon 2-4 Black peppercorns 1/2 teaspoon Kasoori methi powder 1/2 cup Fresh cream 1/2 cup Fried onions for garnish Fried onions 1 1/2 tablespoons coriander leaves chopped for garnish coriander leaves 12-15 Fresh mint leaves 2 pinches Nutmeg powder 2 pinches Green cardamom powder a pinch Saffron (kesar) soaked in 3 tbsps warm milk for 10-15 minutes a few Burning charcoal pieces to taste Raita Method Take chicken pieces in a bowl, add salt, 1½ tsps red chilli powder, turmeric powder, ½ tsp garam masala, ginger-garlic paste, ½ tsp ghee, 1 tsp lemon juice and hung yogurt and mix well. Add mustard oil and mix well and set aside to marinate for 30 minutes. Heat butter and oil in a deep non-stick pan, add mace blades and onion puree, mix and sauté till golden brown. Add salt, remaining red chilli powder and 2 tbsps water, mix well. Add tomato puree and sauté for 1-2 minutes. Cover and cook for 7-10 minutes or till oil separates. Boil sufficient water in another deep non-stick pan, add 2 tsps salt and 1 tsp lemon juice. Open green cardamom pods and add. Add black cardamom, cloves, cinnamon stick, black peppercorns and ½ tsp ghee and mix well. Let the water boil for 3-4 minutes. Add rice, mix and cook for 3-5 minutes on high heat or till the rice is ¾ cooked. Add the marinated chicken to the onion-tomato mixture and sauté for 1 minute. Drain the rice. Add ½ cup water to the chicken and mix well. Add kasuri methi powder, cover and cook for 7-10 minutes or till the chicken is almost cooked. Reduce the heat to low and add fresh cream. Sprinkle ¼ cup fried onions and 1 tbsp coriander leaves over the chicken. Tear 8-10 mint leaves and sprinkle. Sprinkle a pinch of nutmeg powder and a pinch of green cardamom powder. Add rice and spread it evenly, sprinkle salt and remaining garam masala over the rice. Sprinkle ¼ cup fried onions, remaining coriander leaves and remaining torn mint leaves. Sprinkle remaining green cardamom powder, remaining nutmeg powder and remaining lemon juice. Drizzle soaked saffron milk. Keep a small stainless steel bowl in the centre of the rice, place a piece of burning charcoal in it, drizzle a little oil over it, cover and let the smoke infuse for 1 minute. Remove the bowl, cover the pan and cook on low heat for 10-15 minutes. Transfer the biryani onto a serving plate, garnish with fried onions and coriander leaves and serve hot with raita. #Basmati rice #Black cardamom #Black peppercorns #Butter #Chicken #Cinnamon #Cloves #coriander leaves #Fresh cream #Fresh mint leaves #Fried onions #Garam masala #Ghee #Ginger-garlic paste #Green cardamom powder #Green cardamoms #Hung yogurt #Kashmiri red chilli powder #Kasoori methi powder #Lemon juice #Mace #Mustard oil #Nutmeg powder #Oil #Onions #Saffron (kesar) #Salt #Tomatoes #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article