Butter Chicken Biryani

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Butter chicken biryani is a flavorful and aromatic dish that combines two popular Indian dishes: butter chicken and biryani. It is made with tender pieces of chicken cooked in a creamy tomato sauce, which is then layered with basmati rice and a variety of spices.

To make butter chicken biryani, you first need to marinate chicken in a mixture of yogurt, spices, and lemon juice. The chicken is then cooked in a tomato-based sauce made with butter, cream, and a blend of spices such as cumin, coriander, and garam masala. The sauce is typically rich and creamy, with a slightly sweet and tangy flavor.

Next, the biryani rice is cooked separately with a variety of spices such as cinnamon, cardamom, and bay leaves. Once the rice is cooked, it is layered with the butter chicken mixture in a large pot or baking dish. The dish is then covered and baked in the oven until heated through and the flavors have melded together.

The resulting dish is a flavorful and satisfying meal that is perfect for special occasions or for a hearty weeknight dinner. The combination of tender chicken, creamy tomato sauce, and fragrant biryani rice makes butter chicken biryani a delicious and comforting dish that is loved by many.

Ingredients

4 pieces chicken fillet cubed/1 whole chicken 1 tsp salt3 tblsps @shanfoodsglobal butter chicken spice1/2 tsp dhana jeera1/2 tsp Arad1/2 tsp red chillis1 tblsp ginger and garlic heaped1/2 tsp garam masala1/2 tsp aromat1 tsp ground green chillies1/4 tsp black pepper1 tsp lemon juice2 curry spoons ghee

In A Pot, Boil

1 medium onion3 small tomatoesLiquidise and set aside.

Steps

In another pot, heat ghee with 1 tsp jeeru and the above spices. Braise till aroma escapes. Add chicken and allow to braise in masala and cook. Add a bit of water if needed.When chicken is almost cooked, add in the tomato and onion mixture and allow to cook further.Add in 1 tblsp tandoori masala and 1 tblsp red garlic masala, and mix in well. Add in 1 tblsp tomato puree and 1 tsp sugar. Add salt to taste.Once curry is cooked through and oil separates from the tomato, add in half a tub of cream and mix through.Adjust spices if needed and cook till curry reduces to a thick sauce. Boil 3 eggs & fry 3 potatoes cut into cubes. Boil 2 cups of rice till 3/4 way done and drain.Layer a spoonful of rice at the bottom of your pot or casserole and dot with ghee. Layer curry over, place in potatoes and then layer layer rice and place in eggs.Steam over the stove or in the oven till done.