Butter Chicken Biryani recipe by Ruhana Ebrahim

Name: Butter Chicken Biryani recipe by Ruhana Ebrahim
Total time: 150 min
Ingredients: 2 tablespoons oil; 1 ½ onions (sliced); 1 chicken (cut into pieces); 1 tablespoon red ginger garlic masala; 1 ¼ teaspoon salt; 2 teaspoons 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 tablespoons 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

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Butter Chicken Biryani recipe by Ruhana Ebrahim posted on 06 Apr 2020 . Recipe has a rating of 5.0 by 1 members and the recipe belongs in the Rice Dishes recipes category

Keywords

biryani
butter
chicken
ebrahim
halaal
recipe
ruhana

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Ingredients

2 tablespoons oil
1 ½ onions (sliced)
1 chicken (cut into pieces)
1 tablespoon red ginger garlic masala
1 ¼ teaspoon salt
2 teaspoons 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 tablespoons 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