Description
Butteriest Scrumptious Butter Chicken Biryani combines two beloved Indian dishes — rich, creamy butter chicken and aromatic biryani — into one indulgent and flavorful fusion. It’s a layered rice dish with marinated chicken, creamy tomato gravy, and spiced basmati rice.
Ingredients
- 1 1/2 lbs boneless chicken thighs or breasts, cut into chunks
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- Salt to taste
- 2 tablespoons butter (for cooking chicken)
For the Butter Chicken Gravy:
- 3 tablespoons butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 1/2 cups tomato purée
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1/2 cup heavy cream
- 1 tablespoon honey (optional)
- Salt to taste
For the Biryani Rice:
- 2 cups basmati rice, rinsed and soaked for 30 minutes
- 4 cups water
- 2 green cardamom pods
- 1 bay leaf
- 1 small cinnamon stick
- 4 cloves
- Salt to taste
For Layering & Garnish:
- 2 tablespoons butter (melted)
- Pinch of saffron soaked in 2 tablespoons warm milk (optional)
- Fresh cilantro and mint leaves, chopped
- Fried onions (optional)
Instructions
- Marinate the chicken with yogurt, lemon juice, garam masala, turmeric, chili powder, and salt. Let sit for at least 1 hour or overnight in the fridge.
- Cook the marinated chicken in 2 tablespoons butter until browned and cooked through. Set aside.
- In a large pan, melt 3 tablespoons butter and sauté onions until golden. Add garlic and ginger, and cook for 1 minute.
- Add tomato purée, cumin, paprika, and cinnamon. Cook until the oil begins to separate, about 10 minutes.
- Stir in heavy cream and honey (if using), and season with salt. Add the cooked chicken and simmer for 5–10 minutes. Set gravy aside.
- In a separate pot, bring water to boil. Add soaked rice, whole spices (cardamom, bay leaf, cinnamon stick, cloves), and salt. Cook until 80% done, then drain.
- In a large pot or Dutch oven, layer half the rice, then the butter chicken, then the remaining rice.
- Drizzle melted butter and saffron milk over the top. Add chopped herbs and fried onions if desired.
- Cover tightly and cook on low heat (dum) for 15–20 minutes to allow flavors to meld.
- Fluff gently and serve hot with raita or salad.
Notes
- Use boneless chicken thighs for juicier meat.
- Soaking rice ensures fluffier texture and even cooking.
- The biryani can be assembled in a Dutch oven or deep pan with a tight lid to trap steam.
- Make it spicier by adding green chilies or extra chili powder to the gravy.
- Saffron milk adds aroma and color but can be skipped for a simpler version.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups
- Calories: 610
- Sugar: 6g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 135mg
