Name: Butter chicken biryani recipe by Sreemoyee Bhattacharjee at BetterButter
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 4
Ingredients: Chicken - 500 gm; Chopped onion - 1; Tomato puree - 1/2 cup; Peppercorns - 10; Cardamom - 4; Cloves - 6; Cinnamon - 1; Bay leaf - 2; Almonds - 10; Cumin powder - 1/2 tsp; Corriander powder - 1 tsp; Ginger garlic paste - 1 tbsp; Yoghurt - 2 tbsp; Red chilly powder - 1 tsp; Lime juice - 1 tbsp; Kasuri methi - 1 tbsp; Butter (as required); Other Ingredients :; Basmatice rice - 1.5 cups; Cloves - 2; Cardamom - 2; Cinnamon - 1; Star anise - 1; Salt; Fried sliced onion - 1; Butter; Coriander leaves (handful)

Ingredients Serving: 4

Chicken - 500 gm
Chopped onion - 1
Tomato puree - 1/2 cup
Peppercorns - 10
Cardamom - 4
Cloves - 6
Cinnamon - 1
Bay leaf - 2
Almonds - 10
Cumin powder - 1/2 tsp
Corriander powder - 1 tsp
Ginger garlic paste - 1 tbsp
Yoghurt - 2 tbsp
Red chilly powder - 1 tsp
Lime juice - 1 tbsp
Kasuri methi - 1 tbsp
Butter (as required)
Other Ingredients :
Basmatice rice - 1.5 cups
Cloves - 2
Cardamom - 2
Cinnamon - 1
Star anise - 1
Salt
Fried sliced onion - 1
Butter
Coriander leaves (handful)

Instructions

Roast the cloves, elaichi, cinnamon, pepper corns, bay leaf, almonds and grind them into a powder.
Marinate the chicken with the above powder, curd and rest of the spices and lemon juice . Heat a griddle pan with butter/oil and grill the chicken pieces.
Now heat a pan, heat some butter and refined oil. Add the chopped onions and fry till golden brown.
Now add the grilled chicken and add rest of the marinade and cook on a low flame.
Add the tomato puree, kasuri methi and cook till done. Add very little water and mix well. Cook for few seconds and keep aside.
Now wash and boil the rice in ample amount of water, add salt, little melted butter and the whole spices.
Boil until half done. Strain the extra water. Take a biryani pot, grease it with melted butter.
Then place the chicken and the gravy, top with hot rice. Sprinkle fried sliced onion.
Melt some butter and top the rice. Sprinkle coriander leaves, close the lid and let this cook on a very low flame for 30-35 minutes. Rest and serve hot.

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