My husband's mother taught me this recipe, an authentic Hyderabadi-style biryani that is a trademark of home-cooking in south India. The chicken, spices and rice all cook in the same frying pan.
Very nice recipe. I skinned the chicken, replaced the butter with olive oil and used half amount (~60g). Used full cream yoghurt at room temperature to avoid curdling. Added a few extra indian spices such as cumin seeds, mustard seeds, turmeric, curry powder, etc. Added a few veggies such as carrots, snow peas, etc. - 30 Aug 2012