The Butter Chicken Biryani

Souls were filled with trepidation as they circled around a strange and wonderful dish. The kitchen was pregnant with whispers as a bite approached the taster’s mouth. The room exploded with applause as his expression gave it away, a legend had been born.

Well that’s not exactly how it played out, but you get the picture. The creamy goodness of Butter Chicken mixed with the fragrant Biryani is a total winner. I can’t quite describe the taste due to my inarticulateness, but it tastes awesome! So much flavour and freshness in each mouthful. It’s like Tendulkar and Warne were one person.

History

Biryani is usually made in a Dum Phukt style of cooking which is basically cooking over a slow flame in sealed containers. It allows the ingredients to breathe and infuse into the rice. Hence Biryanis are known for their fragrant nature. Some say it’s origins harken back to the Mughal Times, and I like to agree with such history.

Butter Chicken on the other hand, is a creation of Moti Mahal in Daryaganj, Delhi. It’s made of marinated chicken and a mixture of yogurt and cream and is a staple in the Punjabi cuisine. It captures our imagination like no other dish has.

So, two dishes rich in history and flavour poised to make a killer combination due to their complimentary skill sets.

The Recipe

If you know to make Butter Chicken and Biryani separately, you’re almost done. If not, then YouTube is your friend. Go ahead and do it, I’ll wait.

Okay, so now that we know how to make both of these perfectly, the way to mix them is using layer of meat as butter chicken when you’re cooking the biryani. The butter chicken will now infuse into rice in a slow crawl. Say a little prayer and leave it for sometime. You should have a Butter Chicken Biryani by the end of it. Tell us how it went!

And if you don’t really feel like cooking, it’s on our menu on Friday, the 8th of May. Go ahead and order.