Butter Chicken Biryani Recipe - Homemade Chicken Biryani - Chicken Recipe

#ButterChickenBiryani #BiryaniRecipe #Raihana'sCuisines
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For all the Butter Chicken and Biryani overs out there, here is new version to your favorite recipe, by combining to of my kids favorite dishes this is has become a staple at our house. Hope you all enjoy it as much as my kids do.
Ing:
4 to 5 large potatoes peeled and sliced thinly and soaked in boiling water (keep aside for later)
3 cups of rice washed and soaked
2 lbs of chicken cut about 1.5 inch cubes
Marination for our chicken
1 tbsp fresh ginger and garlic
1.5 tbsp lemon pepper
1/2 tsp turmeric
1 tsp cumin powder
1 tsp coriander powder
1.5 tsps of garam masala
2 tbsp paprika
1 tsp cayenne
2 tbsp tandoori masala
2 tbs fresh ginger and garlic
3 tbsp yogurt
1 cup curry starter kit that consists of
(tomatoes, onions and peppers)
1 tbsp green chutney
fresh chopped cilantro for layering and garnish
1 cup air fried onions
salt to taste
2 tbsp cream
7 to 10 saffron strands soaked in hot water
3 tbsp unsalted butter
3 tbsp olive oil
1 tbsp olive oil when we start layering the biryani
1 tbsp ginger and garlic for biryani masala
whole masalas needed for the biryani
4 to 5 bay leaves
1 large cinnamon stick
2 red dried red chili peppers
5 cloves
6 cardoon pods
Method:
Clean and cut the chicken add all the ingredients listed above for the marination and keep aside for at least 20 min. Wash and soak the rice for about 20 min then boil and drain the rice and keep it aside now In another pot add the butter and olive oil and let the butter melt then add the fresh ginger and garlic, and let it sauté for a couple seconds then go aheads and add the whole spices and let that cook for a couple seconds before you add the chicken mixture in it and cook it till it is cooked through and the oil is oozing out on the sides. In a separate pot add about 1 tbsp of olive oil and layer the potatoes on the bottom followed by the rice, little bit of the fried onions, fresh coriander, half of the butter chicken mixture, creme, potatoes, rice, saffron mixture, fried onions, and lastly the fresh coriander. Cover and cook on med low for about 30 min until the potatoes are fork tender.
Enjoy!