Butter Chicken Biryani

Ingredients list for Butter Chicken Biryani

• 250 grams Boneless chicken , cut into 1 inch cubes
• 3 cups Classic biryani basmati rice , cooked
• 3 teaspoons Red chilli powder
• 1 tablespoon Ginger-garlic paste
• to taste Salt
• 3 teaspoon to sprinkle Red chilli powder
• 1 teaspoon Lemon juice
• 1/2 cup Hung yogurt
• 1 1/2 teas to sprinkle Green cardamom powder
• 1 tablespo for drizzling Oil
• 1/2 cup Tomato puree
• 2 tablespoons Cashewnut paste
• 3 tablespoons Butter
• 1 tablespoon Sugar
• 4 tablespoons Fresh cream
• 1 teaspoon Dried fenugreek leaves (kasuri methi)
• 1/2 cup + tablespoon Milk
• 2 inches Ginger , cut into thin strips
• 4-5 Green chillies
• 4 + to sprinkle French mint sprigs
• 3 tablespoons Ghee
• 1 Lemon
• 1/4 bunch Fresh coriander leaves
• 1 cup Browned onions
• 3 tablespoons Saffron milk
• as required Readymade whole wheat flour dough
• to serve Raita

Method

1. Take chicken in a bowl, add 1 tsp red chilli powder, ginger-garlic paste, salt, 1 tsp garam masala powder, lemon juice, hung yogurt and 1 tsp green cardamom powder and mix well. Set aside to marinate for 15-20 minutes.
2. Heat oil in a non-stick kadai, add tomato puree, remaining red chilli powder, 1 tsp garam masala powder and cashewnut paste and mix well. Sauté for 2-3 minutes on medium heat.
3. Add butter, salt and sugar and mix well and saute till oil separates. Add cream and mix well and sauté for 1 minute. Crush kasuri methi and add. Add ¼ cup milk and mix well and cook for 2-3 minutes.
4. Heat a non-stick grill pan, drizzle oil on it and place the marinated chicken on it. Grill, turning sides, on medium heat till the chicken is done, golden and grill marks appear on both sides.
5. Add the chicken to the gravy and mix well. Switch off heat. Add half the ginger strips. Slit green chillies into half and add. Add 1 sprig mint leaves, 1 tbsp ghee, remaining green cardamom powder and remaining garam masala powder. Halve a lemon and squeeze its juice and add to the gravy and mix well. Cook for 3-4 minutes on medium heat.
6. Chop coriander leaves and add to the gravy along with ½ cup browned onions, 2 tbsps saffron milk and mix well.
7. Set aside ¼ butter chicken into a bowl.
8. To make the biryani, layer half the cooked rice over the butter chicken remaining in the kadai. Drizzle ¼ cup milk and sprinkle little water. Add 2 sprigs of mint leaves, ¼ cup browned onions and spread the reserved chicken. Sprinkle a little water and drizzle 1 tbsp ghee on the sides of the layer. Sprinkle garam masala powder and green cardamom powder. Drizzle remaining saffron milk. Layer the remaining rice, drizzle remaining milk and remaining ghee on sides of the layer. Sprinkle green cardamom powder and garam masala powder. Sprinkle remaining browned onions, remaining ginger strips and add remaining mint sprigs.
9. Roll the prepared dough into long strip and fix it on the edges of kadai. Cover on top with the lid. Switch on heat and cook on high heat for 5 minutes. Then reduce heat and simmer for 15-20 minutes. Switch off heat.
10. Garnish with mint sprigs and serve hot with raita.