Butter Chicken Biryani By Maariyah Noor

Choosing between Biryani and Butter Chicken is probably the hardest choice in the list of famous Indian foods. That utterly buttery aroma combined with the subtle savors of spices of butter chicken overwhelms me. And biryani holds that special place in my heart, I don't dare dedicate that place to any food unless its anywhere close to BRI-YAWNI.

My granny has always been an inspiration for me, bringing the best and most aromatic biryani to the table and uniting the whole family. 

Nywise, this was the first time I was making biryani and it turned out perfect. My family and granny couldn't help but lick their fingers. 

The idea was to make a simple biryani but I, as always, wanted to try something unique this time. I combined butter chicken and biryani and by some miracle, my biryani turned out absolutely finger-lickin' good.

So here is what it takes to make my very own butter chicken biryani:

Ingredients

Marinate for the chicken:

garlic paste- 1 tsp

salt- 1tsp

cumin powder- 1tsp

turmeric powder- 1tsp

paprika powder- 1tsp

chili powder- 1tsp

butter chicken seasoning- 1tsp

tomato paste- 1tsp

half lemon extract

plain yogurt- 1/4 cup

oil for frying

For biryani rice:

butter- 2tbsp

olive oil- 2 tbsp

cloves: cardamon: cinnamon stick- 3:2:1

bay leaves- 2

green chilies- 1

onion, chopped- 1

tomatoes, pureed- 2 

coriander powder- 1tsp

turmeric powder- 1/2 tsp

red chili powder- 1tsp

water- 1/2 cup

white rice- 3 cups

For garnish:

potato, peeled, diced and fried- 1

fresh coriander

fresh cream- 2tbsp

food color- yellow and red

boiled eggs

pitted black olives

1. Marinate the chicken and keep it aside for at least 30 mins.

2. Meanwhile, deep fry the sliced onion, until it turns golden brown and crispy and keep it aside.

3. Next, in a pot braise butter, olive oil, cardamom, cinnamon, cloves, bay leaves, green chilies, and chopped onion. Cover with lid and cook on slow for at least 4-5 mins.

4. Remove the lid and when you see the onions are tender and translucent, pour the tomato puree and stir.

5. Add coriander powder, turmeric powder, red chili powder and salt (according to your preference). Cover with lid and cook for another 3 mins until you start to see the oil layer forming on the top. 

6. Add water and bring it to a boil. 

7. Add your chicken and cook for 5 mins with the lid on.

8. Once the chicken looks tender and perfectly cooked, add cooked rice on top. Even it out and spread fried onion, freshly chopped coriander, food color, boiled egg halves, diced potatoes and lastly fresh cream on the top. Cover with the lid and leave it on the heat for a few more minutes so that all the ingredients and flavors bind together. Switch off the flame and move the lid away just before serving so that the aroma of the spices and rice do not get lost in the air.  

ABOUT ME:
Hi, I'm Maariyah Noor originally from Maputo, Mozambique, currently based in Lisbon, Portugal. I'm a self-taught cook and a recipe developer. Cooking is my passion, I love to try and develop unique recipes. 

I wish to travel the world and discover famous foods from across the globe. Check out my amazing and creative foods; from appetizers to desserts and much more on https://www.instagram.com/maariyahscuisine/


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