Cheats Chicken Biryani

Ingredients

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
Method
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 fry 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 til 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.)
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.

Key Ingredients: Chicken, Rice, Onion, Saffron, Butter, Black Cardamom, Salt, Black
Pepper, Vegetable Oil, Coriander Leaves, Mace, Cloves, Milk