Fragrant Butter Chicken Biryani (Printable)
Tender spiced chicken layered with fragrant basmati rice, aromatic herbs, and rich creamy sauce.
# What You’ll Need:
→ Butter Chicken Marinade
01 - 1 ½ lbs boneless chicken thighs, cut into bite-sized pieces
02 - ¾ cup plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 1 tbsp ginger paste
05 - 1 tbsp garlic paste
06 - 1 ½ tsp ground cumin
07 - 1 tsp ground coriander
08 - 1 tsp chili powder
09 - ½ tsp turmeric
10 - 1 tsp salt
→ Butter Chicken Sauce
11 - 2 tbsp unsalted butter
12 - 1 tbsp vegetable oil
13 - 1 large onion, finely chopped
14 - 2 tsp ginger paste
15 - 2 tsp garlic paste
16 - 1 ½ tsp garam masala
17 - 1 tsp ground cumin
18 - 1 tsp paprika
19 - ½ tsp chili powder
20 - 1 (14 oz) can crushed tomatoes
21 - 1 cup heavy cream
22 - 1 tbsp sugar
23 - Salt, to taste
24 - 2 tbsp chopped cilantro
→ Rice
25 - 2 cups basmati rice, rinsed and soaked 30 minutes
26 - 4 cups water
27 - 2 bay leaves
28 - 4 green cardamom pods
29 - 4 whole cloves
30 - 1 small cinnamon stick
31 - 1 tsp salt
→ Layering & Garnish
32 - 2 tbsp melted butter or ghee
33 - 1 pinch saffron threads, soaked in 2 tbsp warm milk
34 - ½ cup fried onions
35 - 2 tbsp chopped cilantro
36 - 2 tbsp chopped fresh mint
# How To Make It:
01 - Combine all marinade ingredients in a large bowl. Add chicken pieces, mix thoroughly to coat, cover and refrigerate for minimum 1 hour, up to overnight for optimal flavor penetration.
02 - Bring water, salt, bay leaves, cardamom pods, cloves, and cinnamon to a rolling boil in a large pot. Add soaked rice and cook until 70% done, approximately 7-8 minutes. Drain thoroughly and set aside, removing whole spices if preferred.
03 - Heat butter and oil in a large skillet over medium heat. Add chopped onions and sauté until golden brown, about 5-6 minutes. Stir in ginger and garlic paste, cook for 1 minute until fragrant.
04 - Add marinated chicken to the skillet. Cook until lightly browned on all sides, 6-8 minutes. Sprinkle garam masala, cumin, paprika, and chili powder over chicken, stirring to coat evenly.
05 - Pour in crushed tomatoes and simmer for 10 minutes. Add heavy cream and sugar, season with salt to taste. Continue simmering until sauce thickens and chicken is fully cooked through, 10-15 minutes. Stir in fresh cilantro and remove from heat.
06 - In a large ovenproof Dutch oven or heavy pot, spread half the butter chicken sauce evenly across the bottom. Top with half the partially cooked rice. Drizzle with half the saffron milk, melted butter or ghee, fried onions, cilantro, and mint. Repeat layers with remaining ingredients.
07 - Cover container tightly with aluminum foil or a secure lid. Bake at 350°F for 25 minutes, alternatively cook on stovetop over very low heat for 25 minutes to allow flavors to meld.
08 - Remove from heat and let rest for 10 minutes. Gently fluff with a fork, being careful not to break the rice grains. Serve hot while aromatic and steaming.
# Expert Advice:
01 -
- The layering technique creates distinct flavors in every bite not just mixed together but deliberately composed
- Despite looking impressive this comes together with mostly pantry staples and one pot
02 -
- Overcooking the rice even by a minute during par boiling will result in mushy layers
- The pot must be completely sealed for proper dum cooking steam does the final cooking
03 -
- Fry your onions in advance and store in an airtight container they last weeks
- Toast cashews or raisins in butter and hide them in the middle layer for surprise bites