Fragrant Butter Chicken Biryani (Printable)
Tender butter chicken meets fragrant basmati rice in this aromatic layered dish with saffron, spices, and fresh herbs.
# What You'll Need:
→ For the 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
→ For the 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
→ For the 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
→ For 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 and mix thoroughly to coat. Cover and refrigerate for at least 1 hour, up to overnight for maximum flavor penetration.
02 - Bring water, salt, bay leaves, cardamom pods, cloves, and cinnamon stick to a 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. Sauté onions until golden brown, about 5-6 minutes. Add ginger and garlic paste, cooking for 1 minute until fragrant. Add marinated chicken and cook until lightly browned on all sides, 6-8 minutes.
04 - Sprinkle garam masala, cumin, paprika, and chili powder over the chicken, stirring to coat evenly. Add crushed tomatoes and simmer for 10 minutes. Pour in heavy cream and sugar, season with salt, and simmer until sauce thickens and chicken is fully cooked through, 10-15 minutes. Stir in chopped cilantro.
05 - In a large ovenproof Dutch oven or heavy pot, spread half the butter chicken sauce on 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 sauce, rice, saffron milk, butter, onions, and herbs.
06 - Cover tightly with aluminum foil or a tight-fitting lid. Bake at 350°F for 25 minutes, alternatively cook on the stovetop over the lowest possible heat for 25 minutes to allow flavors to meld and rice to finish cooking.
07 - Remove from heat and let rest for 10 minutes. Gently fluff the layers with a fork, being careful not to break the rice grains. Serve hot, garnished with additional fresh herbs if desired.
# Expert Suggestions:
01 -
- The rice absorbs every drop of that spiced cream sauce creating layers of flavor in each bite
- It looks impressive but comes together mostly hands-off while the oven does the magic
02 -
- Rinse your basmati until the water runs clear or the rice will turn into a sticky mess
- Don't skip par cooking the rice or it will remain undercooked in the final dish
03 -
- Use a heavy pot or Dutch oven to prevent burning at the bottom
- Seal your pot well with foil under the lid to trap all that precious steam