Butter Chicken Biryani

Marinate the chicken with curd, salt, coriander powder, chilly powder, garam masala powder, ginger garlic paste, kaju paste and little oil.

Heat a kadhai, add refined oil + little butter. Put the whole garam masalas, Tej patta followed by the chopped onion.

Once golden brown, add the marinated chicken, and cook on a low flame. Add the tomato puree.

Add Kasuri methi, coriander leaves and add little water to the chicken. Cook till almost done. Keep aside.

Wash the Basmati rice and cook till half done (add salt and few drops of oil to the water in the utensil). Drain the rice.

Now layer the biryani pot with a thin layer of rice, then all the cooked chicken and layer the rest of the rice on it. Sprinkle the fries onion slices, pour little ghee and cover the biryani pot. Cook on a low flame for 25 minutes. Serve.