Butter chicken Biryani... is what is cooking tonight. With a house full of guests, dinners need to be slightly interesting. So, with the leftover butter chicken, decided to make a quick version of my biryani. Now, this isn’t a spicy biryani at all. So if you are a lover of the hot and spicy stuff, this is certainly not for you.
Butter chicken , enough to make a layer below the rice (don’t be tempted to use too much as you might end up with a soggy result)
Cooked basmati rice (with the rice and water, add salt, a dollop of ghee, spices including green and black cardamoms, cloves, mace, cinnamon, mace and bay leaves, tied up in a small cheese cloth)
Garam masala powder
Fresh coriander leaves
Saffron soaked in warm milk
Grease your baking dish with little ghee
Add a layer of the rice. Taste for seasonings
Top with some brown onions, fresh mint and coriander
Add a layer of the butter chicken
Top with another layer of rice, brown onions, pinch of garam masala, fresh mint and coriander, saffron milk and ghee
Cover with a piece of aluminium foil
Put a heavy flat pan/tawa over medium heat, it should be big enough to hold your baking pan
Put the pan and cook on medium to low for about 15/20 minutes. All we need is a melange of all the delicate flavours. It’s important to cook on low heat so that the rice doesn’t burn.
Remove from the tawa, let it rest for another 10 minutes before serving .
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