A sumptuous chicken and rice biryani cooked with saffron infused milk. By chef Aditya Bal
Ingredients Of Cheats Chicken Biryani
1 plate leftover butter chicken
1/2 cup boiled Basmati rice
3 onions, thinly sliced
3 cloves
8 Tbsp milk (heat the milk with a pinch of saffron)
3 tsp butter
5 green cardamoms
Mace - to taste
Salt & pepper
9 Tbsp refined oil
10 gm coriander leaves
How to Make Cheats Chicken Biryani
-In a pot heat 2 Tbsp of refined oil and 1 tsp of butter. Add 2 -3 cloves, 4-5 green cardamoms and mace to taste. Lightly saute the spices.Then add leftover chicken to the frying pan.
-Turn up the heat and bring the butter chicken to a slow boil. Cover and cook the chicken to reduce the gravy. Check on the chicken in about 5 minutes and then let it simmer uncovered.
-In the meanwhile, heat 7 Tbsp refined oil in a frying pan. Add onions and fry till they turn crispy brown. Transfer them to a tissue paper to soak up excess oil. (This will take about 2-3 minutes)Once the gravy has been reduced, layer the butter chicken with crushed fried onions, coriander leaves and a nice thick layer of rice. (Do not mix. Let the layers of chicken, onions and rice be.)
-On a heated pan infuse milk and saffron. Pour the saffron infused milk over the biryani and then add 2 tsp of butter. Put some finely chopped fresh coriander leaves on top of the rice, a handful of fried onions and salt to taste.Cover the lid, turn the heat down and put a heavy object on top of the pot, to 'dum - cook' your biryani for about 10 minutes.Garnish with coriander leaves and serve.
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