BUTTER CHICKEN BIRYANI
Ingredients
For Marination:
1: chicken boneless or with bones 1 kg
2: ginger & garlic paste 2 tbsp
3: thick Greek yogurt 1 cup
4: cashew nut 1/3 cup (grind)
5: red chilli powder 1 & 1/2 tsp
6: coriander powder 2 tbsp
7: garam masala powder 1 tsp
8: tomato 4 large (grind)
9: salt 1 & 1/2 tsp
10: fresh mint leaves a handful
11: fresh coriander handful
12: turmeric 1/2 tsp
Other Ingredients:
1: rice 1 kg (boiled with salt 80%)
2: green cardamom 8
3: cinnamon stick 2 pieces
4: cream 1/2 cup
5: fried onions 1 cup
6: butter 50 gm
7: oil 1/2 cup
8: potatoes 2 large (finely sliced)
9: kewra water 2 tbsp mixed with yellow food color 1/4 tsp
10: onions 2 medium (grind)
11: fresh mint & fresh coriander leaves handful (for layering)
12: coal 1 piece to smoke the rice
Instructions
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1: marinate chicken with all ingredients under marination, mix well cover and keep aside for 30 minutes.
2: heat oil and butter, add green cardamom, cinnamon stick, and onion paste, and fry till gets golden on high flame.
3: now add the marinated chicken, mix, and wait for a boil on high flame, then cover and cook on medium flame till the oil comes on the surface and the chicken is tender.
4: Heat oil 3 tbsp place the potatoes and fry them on low to medium till get soft, then add a layer of rice, butter chicken, cream, mint, coriander, rice, fried onions, kewra water with food color, mint, coriander cover the lid with a tea towel and cook on high flame for 5 minutes and then simmer on low for 10 minutes.
5: heat coal.
6: Place the hot coal in a bowl on the rice add some oil and cover till the smoke settles.
7: Served hot and enjoy with garlic chutney.
