Butter Chicken Biryani

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear to remove excess starch.

2. 2

   In a medium pot, bring the 2 cups of water to a boil and add the rinsed basmati rice, vegetable oil, bay leaf, cloves, and cinnamon stick.

3. 3

   Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.

4. 4

   While the rice is cooking, gently reheat the cooked and shredded butter chicken if it is not already warm.

5. 5

   Once the rice is done, remove the bay leaf, cloves, and cinnamon stick, and fluff the rice with a fork.

6. 6

   Layer half of the cooked rice in a serving dish, followed by the warm butter chicken, half of the chopped mint leaves, and half of the fried onions.

7. 7

   Add the remaining rice on top of the butter chicken layer.

8. 8

   Sprinkle the remaining mint leaves and fried onions over the rice.

9. 9

   Drizzle the saffron soaked in warm milk evenly over the top layer of rice.

10. 10

    Cover the dish with a lid or aluminum foil and let it sit for 5-10 minutes to allow the flavors to meld together.

11. 11

    Before serving, gently mix the biryani to incorporate the layers and serve hot.