Butter Chicken Biryani
Serves 430 mins prep45 mins cook
This delicious Butter Chicken Biryani is made with a rich butter masala gravy, tender chicken, and aromatic basmati rice, creating a perfect fusion of flavors that can be enjoyed hot, especially with raita.
0 servings
What you need

in cinnamon

tbsp rose water

oz basmati rice

tbsp salt

tbsp butter
bay leaf

cup milk

cup water

clove clove

cashew halves

onion

oz boneless chicken thighs

tbsp fresh coriander leaves

tbsp fresh mint leaves

tbsp garam masala
Instructions
1: Add the cookd curry paste to a pan, add the chicken and saute for a few minutes. 2: Pour water, cover and cook for 10 mins. Simmer for a few minutes, open. 3: Add the milk and butter and simmer for a few minutes to reach the desired consistency. 4: For the biryani, wash and soak basmati rice for 30 mins. 5: In a pot, bring water to a boil, add salt and whole spices. 6: Add the rice and cook until 75% done. 7: Strain the rice and set aside. Keep a little of the water aside (about ½ Cup). 8: Keep the ingredients for layering ready- chopped mint and coriander, fried onion and cashew nuts, garam masala powder. 9: Set aside the chicken from the pan leaving a little gravy, in the same pan add some of the rice followed by the layering ingredients and then the Butter chicken gravy. 10: Add the remaining rice and ingredients. 11: Add the water that you kept aside. 12: Cover well with a fitting lid. 13: Heat a tava and place the pan on the tava, or on direct flame if it is heavy bottomed, 2 mins on a high flame and 10 mins on a low flame. 14: Allow the biryani to rest for a few minutes. 15: Open serve hot with raita.View original recipe

