Oriyarasoi is now on Instagram !!!

Instagram

Oriyarasoi is on twitter !

Friday, May 12, 2017

Butter Chicken Biryani

At first, I thought it to be a fluke. But now I am pretty sure that as Friday arrives, the withdrawal symptoms kick in. And before your imagination runs wild, I need to clarify that it is Biryani that I have on my mind. Maybe it is a psychological thing, but after slaving in the gym throughout the week, one tends to take it easy and indulge in a treat over the weekends.

When it comes to Biryani, I love experimenting with various ingredients and cooking styles. So while lots of folks may swear by a particular variety, I crave for a new variety everytime a visit a restaurant or outlet.

The Butter Chicken Biryani had been on my mind (and in the drafts) for sometime but with travel and a few things taking up my attention over the last few months, I had not been able to try it out. And I had almost forgotten about it but fate has a strange way of tempting one. Over a family lunch during the last weekend, one of my husband's cousin brought it up. The trigger was my special 'Zero Oil Butter Chicken' which has by now garnered quite a following . The conversation had it's effect on me and the  right combination of ingredients for the Butter Chicken Biryani was the last thing on my mind as I went to bed that night !

Now Butter Chicken is a relatively easy dish and does not require much effort if you take care to marinate it for sufficient time. I first prepared a batch of creamy butter chicken and then cooked the biryani using the 'dum' method which infuses the rice with the flavors of the chicken and the spices without coating each individual grain in a layer of masala. We like Biryani to be mildly spiced unless there are guests who prefer it otherwise.

Read on for the recipe -

















Preparation Time - 1 hour

For marination -


  • 300 gm chicken pieces
  • 4 tbsp thick yogurt
  • 2 tsp ginger-garlic paste
  • 7-8 almonds ( 7-8 nos )
  • 2 green cardamon
  • 3 cloves
  • 1 inch cinnamon
  • 2 bay leaf
  • 1/2 tsp red chilli powder
  • 2 medium sized tomatoes
  • 2 pinch turmeric ( a pinch )
  • salt to taste

For cooking Butter Chicken :


  • 4-5 crushed garlic cloves
  • 1 large onion (finely chopped)
  • 1/2 tsp chilli powder
  • 1 inch cube cooking butter
  • 2 tsp oil ( 1 tsp )
  • 1/5 tsp garam masala
  • 1 tsp kasuri methi 
  • 2 tsp honey 
  • salt


For the Biryani -


  • 2 cups of Basmati rice
  • 1/3 cup browned onion rings
  • 1/2 cup saffron infused milk
  • 2 tsp kasuri methi
  • finely chopped coriander leaves
  • 2-3 tsp slightly melted butter 


Preparation: Rub salt and turmeric on the chicken pieces and keep aside for 10 mins.

Grind the whole spices, almonds and tomatoes into a smooth paste. Add yogurt, chili powder, turmeric, ginger-garlic paste and blend for 5 secs. The marinade is now ready.

Transfer the chicken pieces to a large bowl. Pour the paste into the bowl and mix well. Keep aside for 1 hour.

Wash and soak the Basmati rice for 30 mins

Cooking: Heat the oil and cooking butter in a wok. Add the chopped onions and crushed garlic .Fry for 3-4 mins till the sides start turning brown.

Add the contents of the marination bowl. Stir fry for 10 mins. Rub the kasuri methi between your palms and add to the chicken along with 1 cup water. Simmer for 2 mins.

Remove from the stove and add the cream and the honey. Stir continuously for 2-3 mins. Allow to simmer for 5-6 mins or till the chicken is done.

While the chicken is cooking, bring water to boil in a large pan. Once it starts to bubble add the salt.

Strain the rice and add it to the boiling water. Let it cook till 75 percent done ( read the cooking duration mentioned on the packet which will give an idea ). Drain all the water.

Take a thick bottomed pot and rub butter on it's bottom and the sides. Take one third of the butter chicken and make the bottom layer. Spread one third of the rice and spread over it. Sprinkle some kasuri methi, browned onion, melted butter and a little milk.

Repeat this process with the remaining chicken and rice till you get six alternate layers of chicken and rice. Seal the vessel with a heavy lid and aluminium foil. Let it sit on a very low flame for 20 mins.

Remove and let it stand for 10-15 mins before opening.

Serve hot with raita.









No comments:

Post a Comment

Featured Post

Green Papaya Laddoos (SugarFree recipe)

Mom is undoubtedly the dessert specialist at home. God forbid, if she takes to blogging, she could give a lot of folks a run for their mone...