Butter Chicken Biryani

Ingredients list for Butter Chicken Biryani

• 750 grams Tandoori chicken cut into pieces on bone and half cooked
• 3 cups Cooked rice
• 2-3 tablespoons Oil
• ¼ cup Butter
• 2-3 Green chillies slit
• 1 inch Ginger cut into strips
• 1 Mace blade
• 3-4 Green cardamoms
• 3-4 medium Onions chopped
• 1 tablespoon Ginger-garlic paste
• 3 cups Tomato puree
• 1 teaspoon Red chilli powder
• 1½ teaspoons Garam masala powder
• ½ teaspoon Dried fenugreek leaves (kasoori methi)
• to taste Salt
• 2 tablespoons Fresh cream
• 1 tablespoon Honey
• 2 tablespoons Fresh coriander leaves chopped
• 8-9 Fresh mint leaves
• 1 cup Browned Onions
• 3-4 tablespoons Ghee
• 2 teaspoons Screw pine (kewda) water

Method

1. Heat oil and butter in a non-stick pan. Add green chillies and some of the ginger, mix and sauté for 30 seconds.
2. Add mace and cardamoms, mix and sauté for a minute. Add onions, mix and sauté till golden.
3. Add ginger-garlic paste, mix and sauté for a minute. Add tomato puree and mix well.
4. Add chilli powder, mix, cover and cook for 8-10 minutes. Add 1 teaspoon garam masala powder, dried fenugreek leaves and salt, mix well and cook for 2-3 minutes.
5. Strain the mixture into a deep non-stick pan, put on heat and stir. Add chicken pieces and mix well. Add cream and honey and mix well.
6. Spread half the rice over the chicken, top with some of the remaining ginger, sprinkle 1 tablespoon coriander leaves, mint leaves, remaining garam masala powder and half the browned onions. Spread the remaining rice, sprinkle remaining coriander leaves, remaining ginger, remaining browned onions. Drizzle ghee and screw pine water, cover and cook on low heat for 15-20 minutes.
7. Serve hot.