1. Place the butter chicken paste and yoghurt in a bowl and stir to mix well.
2. Add chicken pieces and toss to coat evenly. Leave to marinate for 3 hours or overnight, chilled. Remove from the fridge 30 minutes before cooking.
3. Wash the rice and place in a large bowl. Cover completely with water and soak for 20 minutes to 1 hour. Drain thoroughly.
4. Place rice in the bowl of a rice cooker along with the 2¼ cups of water and the biryani masala mix. Stir to mix well and cook for about 20 to 25 minutes or according to rice cooker instructions.
5. Preheat oven to 180°C.
6. When the rice is cooked, open the lid of the rice cooker, add the ghee and stir with a fork (a fork won’t break the rice grains as much as a spoon would) to coat the grains evenly.
7. Transfer the rice to a large greased tray (we used one that is 26 x 20cm) and arrange the chicken pieces on top.
8. Bake in the oven for about 15 to 20 mins or until the chicken is cooked through and the skin slightly blistered.
9. Remove from the oven and allow dish to rest for 5 to 8 minutes (this will allow the chicken’s juices to settle into the rice) and serve topped with fried shallots and coriander leaves.
Photos: Alvin Teo