Curses! I hate when I forget to take a photograph of the completed meal, and this chicken makhani (Indian Butter Chicken) was absolutely freaking phenomenal. It was, without question, one of the most amazing meals I’ve made at home. And yet, no photos. But I have pics of the biryani, which was also fantastic.

CONFESSION: You don’t want to know how long I’ve had this biryani paste. Seriously. I’ve been terrified of it for awhile. Patak’s branding has changed, possibly twice, since this label design. I’m taking the term “non-perishable food item” to new heights. This paste was actually a part of someone’s freecycle pantry cleanout when they were moving, and I got a bunch of new curry pastes to try. They’ve all been good, but I’ve been a little afraid of the biryani. Still kind of am, to be honest, but I nailed it this time because I cut the amount of biryani paste in half of what’s recommended.

I used the recipe on the jar… sort of. This is what I did.

INGREDIENTS:

  • 2 cups basmati rice, rinsed 2 or 3 times
  • 2 carrots, chopped
  • 1 large onion, chopped
  • 1/2 cup frozen corn
  • 1/4 cup frozen sweet peas
  • 2 cans (14oz) cherry tomatoes with juice (you can use diced tomatoes; I just got a bunch of cans of cherry tomatoes on sale for like 35¢ apiece at our Italian grocer)
  • 4 cups warm water
  • 2 tablespoons biryani paste (the recipe recommends this for a single batch; I used it for a double batch for a lighter flavor)

Preheat oven to 425ºF.

Sauté your vegetables in a saucepan with a little olive oil or butter until the onion is clear. Add the biryani paste and combine.

In a casserole dish, add the drained rice, water, vegetables with curry paste, and your tomatoes and combine until well-mixed. Cover with foil and place the casserole dish in the oven. Bake for 50 minutes to an hour, checking to see if the rice is cooked. You may want to stir halfway through.

I served this with chicken makhani made with Kitchens of India’s Curry Paste for Butter Chicken, which, with the addition of a little half & half to add some creaminess, is perfect when prepared according to package directions. Just sensational, and definitely restaurant quality Indian for when we’re trying to save our pennies.