BUTTER CHICKEN Biryani _ Butter Chicken recipe _ Biryani recipe _ Cook with me _ Food with Chetna

I am all ready for today's recipe because I am super excited to be cooking butter chicken biryani .

Yes , you heard it right .

I'm making some butter chicken .

I'm making some rice .

I'm gonna make a really nice butter chicken biryani .

I have shared a butter chicken recipe quite some time ago , but this one is slightly different because I have made it uh in such a way that it goes really well in the layers of the biryani .

And um I'm again using chicken thighs , but I , this time I'm going to use skinless and boneless chicken thighs , eight of them .

And the reason being that it'll just give you bite size pieces of chicken , which are going to go really well in this dish here , eight chicken thighs , no skin , no bone .

And I'm going to cut it into small pieces , just cutting it into bite size pieces .

I'm gonna start with four tablespoons of yogurt , natural yogurt and I'll add the spices .

One teaspoon of garam , masala , one teaspoon of salt , heaped teaspoon of chili powder .

You can use chili powder to your taste and a teaspoon of oil and then grate two garlic cloves and a big piece of ginger into this just to mix .

And this goes into our chicken and I'm gonna let this marinade in the fridge for half , half an hour to one hour .

In the meantime , I'm gonna prepare the um , sauce for this .

So here I've got 500 g of really nice parsi rice and I'm just gonna rinse it well , to get this water on the pan and I'm gonna add some spices .

So 4 to 5 cardamom pods , a stick of cinnamon , one bay leaf , 4 to 5 cloves .

And I will bring this to a boil .

So this spiced water has come to a boil and I'm just going to cook the rice in this and it's not fully cooked , but just 50% done .

Just half cooked .

Here is our rice and I can't tell you time wise how long to cook it for because all rice is different .

But you can see that it's cooked , but it's not fully cooked .

I'll show you where you can see that it is soft but it's not fully cooked .

It's half cooked .

And that's when I'm gonna drain it out .

I'm going to now start on the sauce and I've got one medium size onion and I'm finally chopped this for the sauce .

I'm gonna put one tablespoon of butter and a tablespoon of oil and just bring it um , heat it up first .

You add one piece of salmon and 4 to 5 green cardamom and then I'm going to add in the onions .

Cook this for 10 minutes on medium heat and a um lightly golden .

I will also um roughly chop 4 to 5 tomatoes and then them going to grate two garlic cloves and a piece of ginger .

That's a perfectly golden color .

Um And this smells so amazing because it's got a bit of butter mixed with that cardamom .

Oh my God .

So I'm adding the grated ginger and garlic and just cook it for a minute .

But additional butter makes such a big difference .

And now we're gonna add the buried tomatoes .

There you go .

Also um two tablespoons of um ready tomato puri because it adds more flavor and a little bit of color .

Now I'm going to cover and cook this um for at least 20 minutes .

So we're gonna start with a teaspoon of chili powder , half a teaspoon of salt , good teaspoon of and a tablespoon of dried fen and green leaves .

This is quite a kind of key flavor for the butter chicken and just a good mix .

A 34 teaspoon of honey .

And then I'm gonna mix it .

I've got a really hot oven at 200 C and I'm gonna put this chicken in for 15 minutes um which is going to be enough for the size of the chicken pieces and also the rest of it will cook with the biryani chicken's done .

It's gorgeous and this is going to go straight into the sauce .

It's right now , not on any heat .

I'll turn the gas off , uh , because I don't want it cooking anymore .

Just a tablespoon of cream and a tablespoon of butter , mix it all up and then we are going to layer the biryani up .

Step is to fry some onions , which is obviously the key to any biryani .

Um So I've got um , five smallish onions here and I'm just going to thinly slice them .

This is the pan .

I'm actually going to layer the biryani and that's why I'm going to fry the onions in this pan .

The reason being that once I fry the onions , it will leave all the flavor at the bottom of the pan .

So when we layer it , it's going to all be great .

So the onions going , I'm gonna fry these until golden the onions are ready .

And I don't want the excess oil .

I just want the fried onions .

So I'm just gonna pass it through a look at that beautiful color .

Um I'm gonna layer the biryani up and that is what makes it biryani because then the flavors will infuse when I put it in the oven .

I just cannot wait .

So here is our rice , semi cooked rice and I'm just gonna put a little Sprinkle of the rice at the bottom here and I'm gonna put half of this chicken curry .

Now you will ask me that if I'm going to remove the whole spices or not .

So I don't remove the whole spices and I let the person who's gonna eat this , remove it when um they're eating .

But if you want , you can at this point , if you see any whole spices just , just take it out , right ?

So that's got one layer of um but chicken then it's gonna have some rice .

So I'm gonna add half the rice now and the rice smells incredible because I cooked it in all with all the spices .

It just is just incredibly gorgeous smelling .

You're gonna add some of the onions .

So I've got the lovely layer of onions and then I am going to put the second layer of the hot chicken and I will now put all the rice that's left .

So all of the eye goes in .

It's just a really good quantity for a whole family to enjoy .

And you will have , you might get some leftovers the next day and I'm gonna finish this with on , I've got a pinch of saffron in warm milk and I let it soak for five minutes .

Just going to just put a few drops all over a few drops of water or rose water , whatever you have at home , just a few drops all around .

That's all lay up .

It's done .

I'm gonna cover it up with this .

Um And I've got the oven on at 1 60 0 sorry , 1 80 C and I'm gonna let this cook um at 1 80 C for , um , 40 minutes , 35 to 40 minutes .

That goes in , it's heavy .

So , it's been in the oven for 40 minutes and I let it rest for 10 minutes before I , so I have got here , um , right up and some salad to go with it .

You can serve it with anything or nothing .

This is amazing .

Just on its own .

It smells so good and I just can't wait to talk .

Right .

It's hot .

I took , it's so good .

It is a , hm , I really do hope that you guys will give this a go .

Please leave a comment , subscribe and share , spread the word and I hope , I hope you will enjoy this .