Description
Experience the delightful fusion of rich, creamy Butter Chicken and aromatic Biryani in this Fragrant Butter Chicken Biryani. Each bite offers tender chicken enveloped in a luscious sauce, perfectly layered with fluffy basmati rice.
Ingredients
Scale
- 2 cups basmati rice
- 1/2 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon salt
- 1/2 teaspoon garam masala
- 2 tablespoons butter
- 1/2 cup finely chopped onions
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric
- 1/4 teaspoon garam masala
- 1 cup tomato puree/passata
- 1/2 cup water
- 1/4 cup heavy cream
- 1 teaspoon crushed kasuri methi (dried fenugreek leaves)
- Fresh cilantro (coriander leaves)
- Fresh mint leaves
- Saffron
- Kewra water or rose water
- Fried onions (birista)
- Boneless, skinless chicken thighs
Instructions
- Cut boneless chicken thighs into 1.5-inch pieces.
- In a large bowl, combine the chicken with yogurt, ginger-garlic paste, turmeric powder, Kashmiri red chili powder, salt, and garam masala. Mix well to coat all the chicken pieces. Cover and refrigerate for at least 2 hours, or ideally overnight.
- Rinse basmati rice thoroughly under cold water until the water runs clear. Soak the rinsed rice in plenty of cold water for 30 minutes.
- Bring a large pot of water to a rolling boil. Add salt, green cardamom pods, cloves, and a small piece of cinnamon stick to the water.
- Drain the soaked rice and add it to the boiling water. Cook for 5-7 minutes until the rice is about 70% cooked. Immediately drain the rice in a colander.
- In a large pot, melt butter over medium heat. Add ginger-garlic paste and sauté for 1 minute until fragrant.
- Stir in finely chopped onions and cook until softened and lightly golden, about 5-7 minutes.
- Add Kashmiri red chili powder, coriander powder, turmeric, and garam masala. Cook for 30 seconds until fragrant.
- Pour in tomato puree/passata. Cook until the sauce thickens and the oil starts to separate, about 8-10 minutes.
- Add the marinated chicken to the pot. Stir well to coat the chicken in the gravy. Cook for 10-12 minutes until the chicken is lightly browned.
- Pour in water, cover, and let it simmer for another 10 minutes until the chicken is about 80% cooked.
- Stir in heavy cream and crushed kasuri methi. Taste and adjust seasoning if needed.
- Preheat your oven to 325°F (160°C). Spread half of the chicken gravy at the bottom of the pot.
- Sprinkle fresh chopped cilantro and mint leaves over the chicken.
- Top with half the par-cooked basmati rice. Drizzle half of the saffron milk over the rice. Sprinkle with fried onions.
- Add the remaining chicken gravy, another sprinkle of cilantro, and mint. Finish with the remaining basmati rice, saffron milk, and fried onions.
- Tightly cover the pot and seal it if necessary. Place the sealed pot in the preheated oven for 25-30 minutes.
- After cooking, let the biryani rest for another 15 minutes. Gently fluff the biryani from the bottom up before serving.
- Prep Time: 2 hours (plus marinating time)
- Cook Time: 1 hour
- Category: Dinner
- Method: Dum cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 90 mg
Keywords: Ensure the rice is not overcooked during the par-boiling stage. The 'dum' process relies on a tight seal to trap steam and meld flavors beautifully.