Print

Butter Chicken Biryani Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Butter Chicken Biryani is a mouthwatering fusion of two Indian classics—rich, creamy butter chicken and fragrant, spiced biryani rice. Perfect for family dinners or special occasions, this dish combines bold flavors and comforting textures in every bite.

Ingredients

Scale

For the Chicken Marinade:

  • 500g chicken breasts, cubed
  • 2 tbsp yogurt
  • 2 tbsp lemon juice
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • ½ tsp turmeric powder
  • 1 tsp garam masala
  • 2 tsp Kashmiri chili powder (adjust to taste)
  • 1 tsp ginger-garlic paste
  • Salt and pepper

For the Sauce:

  • 1 large onion, finely chopped
  • 4 tbsp butter (divided)
  • Whole spices: 1 bay leaf, 1 cinnamon stick, 3 cardamom pods, 1 star anise
  • 1 tsp ginger-garlic paste
  • ½ tsp ground fennel seeds
  • 2 tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp turmeric powder
  • 1 cup tomato puree
  • 2 tsp dried methi leaves (crushed)
  • ¼ cup water (optional for consistency)
  • ½ cup fresh cream (optional for extra richness)
  • 2 tsp sugar
  • Salt

For the Rice:

  • 1 cup basmati rice (soaked for 20 minutes)
  • Whole spices: 6 cardamom pods, 1 cinnamon stick, 1 star anise, 3 cloves
  • Salt
  • Optional: Yellow food coloring

Extras:

  • Fried onions (1 large onion)
  • Optional: Charcoal for smoking

Instructions

1. Marinate the Chicken:

  1. In a bowl, mix yogurt, lemon juice, and spices (cumin, coriander, turmeric, chili powder, garam masala, ginger-garlic paste, salt, and pepper).
  2. Coat the chicken cubes evenly, cover, and refrigerate for at least 30 minutes. For best results, marinate overnight.

2. Cook the Rice:

  1. Bring water to a boil in a pot. Add whole spices (cardamom, cinnamon, star anise, and cloves) along with salt.
  2. Add soaked rice and cook until 70% done (around 7–8 minutes). Drain and set aside.
  3. Optional: Add a few drops of food coloring for a vibrant look.

3. Sear the Chicken:

  1. Heat 1–2 tbsp oil in a large pot.
  2. Sear the marinated chicken on both sides until lightly browned. Remove and set aside.

4. Make the Butter Chicken Sauce:

  1. In the same pot, melt 2 tbsp butter. Add bay leaf, cinnamon stick, cardamom pods, and star anise, letting them release their aroma.
  2. Stir in onions and fry until golden. Add ginger-garlic paste and cook for another minute.
  3. Mix in ground fennel, coriander, cumin, turmeric, and chili powder. Cook briefly, then add tomato puree and simmer for 10–15 minutes until thickened.
  4. Stir in crushed methi leaves, sugar, cream (if using), and salt. Blend the sauce for a smooth texture if desired.

5. Assemble the Biryani:

  1. Add seared chicken to the finished sauce and stir gently.
  2. Layer the half-cooked rice evenly over the chicken mixture.
  3. Top with fried onions and a few small cubes of butter. For added aroma, drizzle saffron-soaked milk or water.

6. Dum Cook (Steam):

  1. Cover the pot tightly with foil or a lid to trap the steam.
  2. Cook on low heat for 25–30 minutes to allow the flavors to meld.

Optional Smoky Flavor: Heat a small piece of charcoal until red hot. Place it in a bowl on top of the rice, drizzle with oil, and immediately seal the pot for 5 minutes.

Notes

Serving Suggestions:

  • Pair with chilled raita (spiced yogurt), fresh cucumber salad, or crispy papadums.

Tips & Tricks:

  • Parboil the rice to prevent it from becoming mushy while steaming.
  • Remove whole spices from the sauce before blending for a smoother finish.
  • Marinate the chicken overnight for the best results.

Storage & Reheating:

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat gently on the stove with a splash of water to keep the dish moist.
  • For freezing, only store the chicken and sauce; prepare fresh rice when reheating.

Find it online: https://indianrecipe.info/butter-chicken-biryani/