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Leftover Chicken Biryani Recipe

Leftover Chicken Biryani
How to make Leftover Chicken Biryani

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.

  • Total Cook Time 50 mins
  • Prep Time 10 mins
  • Cook Time 40 mins
  • Recipe Servings4
  • Medium

Ingredients of Leftover Chicken Biryani

  • 1 plate Leftover Butter Chicken/Chicken curry
  • 1/2 cup basmati rice, boiled
  • 3 cloves, sliced
  • 3 Onions
  • 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

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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.
Now 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 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.)
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.
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