Butter Chicken Biryani recipe by Ruhana Ebrahim

Ingredients

• 2 tablespoon oil
• 1 ½ onions (sliced)
• 1 chicken (cut into pieces)
• 1 tablespoon red ginger garlic masala
• 1 ¼ teaspoon salt
• 2 teaspoon dhana jeeroo powder
• 1 teaspoon kashmiri mild chilli powder
• ½ teaspoon turmeric powder
• ¼ teaspoon garam masala
• 1 tablespoon ground garlic
• Pinch saffron threads
• 3 elachie (cardamom) pods
• 2 pieces taj (cinnamon stick)
• 2 star anise
• 2 bay leaves
• 3 lavang (cloves)
• 4 tablespoon lemon juice
• 2 large tomatoes (liquidized)
• 50g sachet tomato paste
• 1 cup fresh cream
• Fresh coriander (chopped)
• Also needed-
• 4 eggs (hard boiled, peeled)
• 4 potatoes (peeled, cut into quarters, colored with drop egg yellow coloring, fried)
• 2 potatoes (peeled, sliced into flat rounds, uncooked)
• 2 cups boiled Basmati rice (with a pinch of salt, must be cooked but still little firm)
• 1 cup Masoor (Back lentils) (brown lentils, boiled with pinch salt and pinch turmeric powder, cooked but still little firm)
• Chopped mint
• Chopped coriander
• ½ onion (finely sliced, fried till