About Leftover Chicken Biryani Recipe | Chicken Biryani Recipe: We all have some leftover chicken curry from last night's dinner party which we repeat over the lunch menu as it is. But now we have a great way to utilize that leftover, sumptuous chicken curry with some rice biryani, cooked with saffron infused milk. A gastronomic heaven of a dish! Leftover Chicken Biryani is a paradise for Biryani lovers which is easy to cook and oozing with delicious, aromatic flavours.
Ingredients of Leftover Chicken Biryani
1 plate Leftover Butter Chicken/Chicken curry
1/2 cup basmati rice, boiled
3 cloves, sliced
8 tbsp milk (heat the milk with a pinch of saffron)
3 tsp butter
to taste mace
5 to taste green cardamoms
salt & pepper
9 tbsp refined oil
10 gram coriander leaves
How to Make Leftover Chicken Biryani
1.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.
2.Now add leftover chicken to the frying pan.
3.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.
4.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)
5.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.)
6.On a heated pan infuse milk and saffron.
7.Pour the saffron infused milk over the biryani and then add 2 tsp of butter.
8.Put some finely chopped fresh coriander leaves on top of the rice, a handful of fried onions and salt to taste.
9.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.
10.Garnish with coriander leaves and serve.
Key Ingredients: Leftover Butter Chicken/Chicken curry, basmati rice, cloves, Onions, milk (heat the milk with a pinch of saffron), butter, mace, green cardamoms, salt & pepper, refined oil, coriander leaves