Fragrant Butter Chicken Biryani (Printable)
Layers of spiced chicken and basmati rice with aromatic herbs and saffron.
# 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 (store-bought or homemade)
35 - 2 tbsp chopped cilantro
36 - 2 tbsp chopped fresh mint
# How To Make:
01 - In a large bowl, combine all marinade ingredients. Add chicken, mix well, cover, and refrigerate for at least 1 hour up to overnight.
02 - In a large pot, bring water, salt, bay leaves, cardamom pods, cloves, and cinnamon to a boil. Add soaked rice, cook until 70% done about 7-8 minutes. Drain and set aside, removing whole spices if desired.
03 - Heat butter and oil in a large skillet over medium heat. Add onions and sauté until golden. Stir in ginger and garlic paste, cook for 1 minute. Add marinated chicken, cook until lightly browned 6-8 minutes.
04 - Add garam masala, cumin, paprika, and chili powder. Stir to coat chicken. Add crushed tomatoes, simmer 10 minutes. Pour in cream and sugar, season with salt, and simmer until sauce thickens and chicken is 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 rice. Drizzle half the saffron milk, butter or ghee, fried onions, cilantro, and mint. Repeat layers with remaining sauce, rice, saffron milk, butter or ghee, onions, cilantro, and mint.
06 - Cover tightly with foil or a lid. Bake at 350°F for 25 minutes, or cook on very low heat on the stovetop for 25 minutes.
07 - Let rest 10 minutes before gently fluffing and serving.
# Expert Tips:
01 -
- The tender chicken practically falls apart in that rich, creamy sauce
- Each forkful delivers a different combination of spices and textures
- Leftovers somehow taste even better the next day
02 -
- Don't skip soaking the rice—I learned this the messy way when my pot turned into a solid block of starch
- The rice should be about 70% cooked before layering, or it'll turn mushy
- That tight seal during the final cooking step is absolutely crucial
03 -
- Use a heavy-bottomed pot to prevent the bottom layers from burning
- Warm your milk before steeping the saffron—it releases flavor and color much better
- Don't be tempted to lift the lid during the final steaming phase