Butter Chicken Biryani
Butter Chicken Biryani is a fusion of two classic Indian dishes: creamy butter chicken and flavorful biryani. This dish combines tender, marinated chicken cooked in a rich tomato-based butter sauce with aromatic basmati rice layered and slow-cooked to perfection.
Ingredients
- 150 grams Boneless chicken
- 2 tablespoons Yogurt
- 1 teaspoon Ginger-garlic paste
- 1/2 teaspoon Red chili powder
- 1/4 teaspoon Turmeric powder
- 1/2 teaspoon Garam masala
- 1 teaspoon Lemon juice
- 1 tablespoon Butter
- 1/2 Tomato puree
- 2 tablespoons Cream
- 1/2 teaspoon Kasuri methi (dried fenugreek leaves)
- Salt To taste
- 1/2 Basmati rice
- 2 Water
- 1 Bay leaf
- 2 Cloves
- 1 Green cardamom
- 1 Cinnamon stick
- 2 tablespoons Fried onions
- 2 Saffron milk
- 1 teaspoon Ghee
Instructions
- In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, and salt.
- Add the chicken and coat well. Marinate for 30 minutes.
- Heat butter in a pan, add the marinated chicken, and cook until tender.
- Add tomato puree, salt, and cook for 5-7 minutes.
- Stir in cream and kasuri methi. Simmer for another 2-3 minutes. Set aside.
- Wash and soak basmati rice for 20 minutes.
- Boil water with bay leaf, cloves, cardamom, cinnamon, and salt.
- Add rice and cook until 70% done. Drain and set aside.
- In a pot, add a layer of butter chicken at the bottom.
- Add a layer of rice on top.
- Sprinkle fried onions, saffron milk, and ghee. Repeat layers if needed.
- Cover the pot with a tight-fitting lid or foil.
- Cook on low flame for 15-20 minutes (Dum cooking method).
- Gently mix before serving. Pair with raita or salad.
Note
- Use high-quality basmati rice for the best results.
- Adjust the spices according to your heat tolerance.
- Marinate the chicken for at least 30 minutes for enhanced flavor.