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. Read Also, Watch! How to prepare kichadi recipe Harsimrat Kaur Badal comment on 'Khichdi' as it declared a 'National Dish' Taking right kind of 'milk' helps to improve your health