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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.