Butter Chicken Biryani
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This is a fusion recipe. I love biryanis so amalgamating a biryani with a delicious butter chicken to give something even more yummy.
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Ingredients
- 500 gm Boneless chicken
- 1/2 cup Curd
- 2 tablespoon Cashew paste
- 1 teaspoon Coriander powder
- 1/2 teaspoon Red chilly powder
- 1/2 teaspoon Garam masala powder
- 1 tablespoon Ginger garlic paste
- 1 tablespoon Dried fenugreek leaves
- 1/2 cup Tomato puree
- Coriander leaves
- 2 Onion chopped
- 2 Onions sliced, fried, fried
- 1 Bay leaf
- 3 Green Cardamom
- 4 Cloves
- 1.5 cups Basmati rice
- Salt
- Refined oil as required
- Ghee or butter
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Instructions
- 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.
Notes
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Recipe Nutrition
Calories: 531 kcal | Carbohydrates: 35 g | Protein: 65 g | Fat: 15 g | Saturated Fat: 3 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 5 g | Trans Fat: 0.03 g | Cholesterol: 160 mg | Sodium: 334 mg | Potassium: 1661 mg | Fiber: 8 g | Sugar: 13 g | Vitamin A: 565 IU | Vitamin C: 27 mg | Calcium: 179 mg | Iron: 5 mg
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I am sorry about the ???.. I wanted to type “Thanks very much”..
Thanks very much.. ????
Fusion recipes are your own creativity and i can see this in your recipe.