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Explore Butter Chicken Biryani | Recipe by Sanjyot Keer with 234,931 views, 4,092 likes, and 60 comments. Experience the impact of this video content that has captured audience attention.

Join us Facebook - https://goo.gl/rxrqsq Instagram - https://goo.gl/rK6wFS Twitter - https://goo.gl/lDfrrQ Recipe By : Chef Sanjyot Keer For Butter chicken biryani : • 250-gram boneless chicken • 1 tbsp. garlic paste • 1 tbsp. ginger paste • ½ cup hung curd • ¼ cup cashew paste • 1 tbsp. red chili powder • 1 tbsp. coriander powder • 1 tsp garam masala powder • 1 tsp sugar • 1 cup tomato puree • ¼ cup fried onions • salt to taste • ¼ cup fresh mint leaves • ¼ cup fresh coriander • 2 tbsp. butter • 1 tbsp. whole spices • 1 tbsp. ghee • 2 potatoes • salt to taste • 1 cup basmati rice • Fried onions for layering • Fresh mint leaves for layering • 2 tbsp. fresh cream for layering • fresh coriander for layering • few strands of saffron • milk 2 tbsp • dough for sealing For Smoking (Dhungaar) • Slice of onion • Live charcoal • 1 tsp ghee Description: For Butter chicken biryani: • In a bowl mix boneless chicken, garlic paste, ginger paste, hung curd, cashew paste, red chili powder, coriander powder, garam masala powder, sugar, tomato puree, fried onions, salt to taste, fresh mint leaves and fresh coriander • Mix well to marinate the chicken. Marinate for at least 30 minutes and longer for better flavor. • In a pan add butter and set the flame to medium. • Add the marinated chicken and cook until chicken is cooked. • Now in a separate stock pot boil enough water and add a tablespoon of ghee and some whole spices (1 bay leaf, 2-3 black peppercorns, 2-3 cloves, 1 green cardamom, ½ inch cinnamon stick) • Wash the rice thrice and remove excess starch. • Now boil the rice until 3/4th done. Check the rice by pressing a grain of rice between your thumb and index finger. The grain should not squeeze completely that’s when you stop cooking. • Now drain the rice and keep aside. • In a heavy bottom pot. Add ghee and cover the base with sliced potatoes. This can be skipped this is only for the biryani to not stick to the bottom. • Now add in half of the cooked rice, now layer with fresh coriander and mint, fried onions. • Now add the cooked chicken and cream and repeat the process. • Now mix warm milk and saffron and add to the biryani. • Now use dough to seal the top. And cover so that heat doesnot escape the pot. • Cook on a low flame for 15-20 minutes. • Remove the sealed lid and carry out the smoking process. Place a live charcoal in a bowl or a slice of onion, add 2-3 cloves and now add ghee to release smoke. Cover for 3-5 minutes to infuse the smoky flavor. Remove the lid and serve hot with curd or raita.

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