Butter Chicken Biryani

Course: Main Course
Cuisine: Indian
Servings: 2
: 350 kcal
  1. In a bowl take cleaned chicken, add salt, red chilli powder, garam masala, ginger paste, garlic paste, coriander powder, fried onion slices, curd, mint leaves and coriander leaves mix thoroughly and marinate for 30 min.

  2. Heat 2 tsp of butter in a pan; transfer marinated chicken and cook for about 10 min.
  3. Now​ heat 2 tsp of butter in another thick and broad base pan; add whole garam masala spices (biryani leaves, shahi jeera, clove, cinnamon, cardamom, biryani flower, anise) saute well add half of the soaked basmathi rice spread evenly in the pan, sprinkle coriander leaves, mint leaves, ghee and fried onion.
  4. On the top of rice pour the half cooked chicken curry spread it evenly on the rice.
  5. Now transfer the remaining basmathi rice on chicken​ and spread it add coriander leaves, mint leaves, fried onion and 1 tsp of ghee.
  6. Place a hot charcoal in a small bowl, add 2 clove, ghee and place it in the cooking biryani vessel, close the lid and cook for about 15 min on medium flame.

  7. Finally open the lid mix the biryani and transfer into a serving plate, garnish and serve hot.