Fragrant Butter Chicken Biryani (Printable)
Tender spiced chicken layered with aromatic basmati rice, saffron, and fresh herbs.
# What You 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 Preparation
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 and 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:
01 - Combine all marinade ingredients in a large bowl. Add chicken pieces and mix thoroughly to coat. Cover and refrigerate for minimum 1 hour, preferably overnight for maximum flavor penetration.
02 - Bring water, salt, bay leaves, cardamom pods, cloves, and cinnamon stick to a rolling boil in a large pot. Add pre-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 vegetable oil over medium heat in a large skillet. Sauté onions until golden brown, approximately 5-6 minutes. Add ginger and garlic paste, stirring constantly 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 crushed tomatoes into the skillet 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, 10-15 minutes. Fold in chopped cilantro.
06 - In an ovenproof Dutch oven or heavy pot, spread half the butter chicken sauce as the base layer. Top with half the parcooked rice. Drizzle with half the saffron milk, melted butter, fried onions, cilantro, and mint. Repeat layering process with remaining ingredients.
07 - Cover tightly with aluminum foil or a secure lid. Bake at 350°F for 25 minutes, alternatively cook on stovetop over very low heat for same duration. Remove from heat and allow to rest 10 minutes before gently fluffing with a fork and serving.
# Expert Tips:
01 -
- The rice absorbs every drop of that butter chicken sauce, creating layers of flavor in every single bite
- It looks impressive but comes together faster than you would think, especially if you marinate the chicken the night before
02 -
- Do not skip the soaking step for the rice, otherwise you will end up with mushy grains or undercooked rice
- The resting period after cooking is essential because it allows the steam to redistribute evenly through the layers
03 -
- Warm your milk slightly before adding the saffron, it helps release the color and aroma much faster
- If your sauce seems too thick, add a splash of water before layering with the rice