Restaurant style Butter Chicken Biryani
Rice · Medium · 4,092 views
Ingredients
Directions
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1
______________For boiling rice__________
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2
Wash the rice and soak in enough water for 30 minutes.
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Take a wide pot and add approximately 3 liters of water in it.
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On high flame let the water boil.
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Add salt and oil in it and mix.
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When the water starts boiling, drain the water from soaked rice and add in this boiling water.
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Let the rice cook on high flame until the desired tenderness. I prefer to cook the rice completely as it will reduce the steaming time at the end. You can boil them 90% if you want.
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8
Drain the rice in a strainer and put aside.
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9
_______________________For Marination____________
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Take chicken in a bowl and add ginger garlic paste, red chili powder, haldi powder, Garam masalha powder, zeera powder, salt, dahi, lemon juice and green chilies in it.
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Combine every thin well. cover the chicken and let it marinate for 30 minutes.
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After marination time take a frying pan and put it on high flame.
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Add oil and chicken in it.
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fry the chicken for 2-3 minutes till its water releases.
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cover at this time and let it cook for 15-20 minutes on medium flame until chicken gets tender.
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after 15-20 minutes take the lid off and fry the chicken again to dry its water.
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Put a charcoal on another stove, burn it till it became red hot.
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Make some space in the middle of chicken pan and put a metal cup in it.
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Put the burning charcoal in the metal cup and add 1 teaspoon of ghee on it. Smoke will rise from it, immediately cover it.
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Low the flame and smoke the chicken for 5 minutes.
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21
________________For Gravy and Layering______________
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Take a big pot put it on medium flame and add 2 tablespoon of butter and cooking oil in it.
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Melt the butter and then add green cardamom, black cardamom, laung, taiz patta, cloves and black pepper. Mix everything well.
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Now add chopped onions and fry till the color of onions turn to golden brown.
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Then put ginger garlic paste and fry it for 1 minute.
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Now add tomato puree, mix everything and let it cook.
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Add salt, red chili powder, turmeric powder and coriander powder in it.
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Cook it again for a minute and then add already prepared chicken.
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Mix chicken in masalha and cook it for 3-4 minutes till the oil separates from gravy.
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Now add cream and mix it.
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Here for layering add half of chopped fresh coriander, mint leaves, half of fried onion and 1/4 cup of water. Don't mix it at this time.
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Add a layer of boiled rice on it.
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Top it with remaining coriander, mint and fried onions.
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Dissolve the food color in kewra water and spread it in circle on the rice.
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Spread 1 tablespoon butter on the top layer as well.
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Cover the lid and lower the flame. Steam cook biryani for 20 minutes.
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After 20 minutes take off the lid and serve the biryani in a dish.
