Just saying the words makes me happy … Butter Chicken Biriyani. Butter Chicken is beloved by everyone, I like to BBQ the Chicken before adding it to a delicate and creamy gravy. I had this idea a while ago to turn this into a Biriyani, but I wasn’t sure if it would work … I’m so glad that I did give it a shot as this is a marriage made in heaven.
My sons who love both Butter Chicken and Biriyani gave this fusion dish a big thumbs up!
Butter Chicken Biriyani
Ingredients
- 2 cups long grained Basmati rice
- 1 lb boneless chicken thigh ( approx 500 gms )
- 1 cup Tandoori marinade
- Salt to taste
- 1/4 cup of oil
- 2 cups sliced Onions
- 8 whole Cashews
- 1 tbsp chopped dry Coriander
- 1 tsp sliced green Chillies
- 1/4 cup Butter
- 1/2 tsp Chilli powder
- 1/2 tsp Turmeric
- 1/2 tsp Coriander powder
- 1 tsp Pav Bhaji
- Salt to taste
- 2 cups of blanched and pureed Tomato
- 1/2 cup heavy or whipping cream
- Drain out all the water from the rice and add fresh water and drain it out again till the water is clear.
- 2 cups Basmati rice
- Add 4 cups of water 1 tbsp Salt and bring to the boil
- Pinch of Saffron strands
- 1/2 cup hot Milk
- 1 - 2 inch stick Cinnamon
- 2 Star Anise
- 2 black Cardamoms
- 5 green Cardamoms
- 8 Cloves
- 2 Bay leaves
- Salt
- 1/4 cup melted Ghee or Butter
- Pinch Food colouring
Instructions
- Marinate the Chicken in the tandoori marinade, preferably overnight
- Start by soaking the rice at least for an hour and then wash and drain
- Skewer the Chicken and half cook on the BBQ – you can also use the oven or pan fry the pieces
- In a pot add the oil and fry the onions
- When the onions are brown but still soft, remove half and keep aside
- Continue cooking the second half and add the cashews and remove when the onions are darker and crispy(but not burnt) and keep aside
- In the same pot add the coriander and the green chillies
- Add the soft onions back in followed by all the powdered spices
- Add in the Chicken and follow with the tomato puree and stir well
- Add salt to taste and cook for a few minutes so the chicken is completely cooked
- Add the cream and mix
- Cook the rice in the water and salt till half cooked
- Add saffron threads to hot milk and allow to steep
- Remove and drain any extra water
- Layer the rice over the gravy
- Add the melted ghee
- Add the fried onions and cashews and the saffron milk
- Seal with foil, cover and cook for 20 – 25 mins
- Gently stir with a fork and serve with fresh mint and coriander
Check out the video!