Fragrant Butter Chicken Biryani (Printer-Friendly)
Tender butter chicken meets fragrant basmati rice in this aromatic Indian dish, layered with spices, cream, and fresh herbs for a luxurious culinary experience.
# What You’ll 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 It:
01 - Combine yogurt, lemon juice, ginger paste, garlic paste, cumin, coriander, chili powder, turmeric, and salt in a large bowl. Add chicken pieces, toss to coat thoroughly. Cover and refrigerate for at least 1 hour, up to overnight for maximum flavor penetration.
02 - Bring water to boil in a large pot. Add salt, bay leaves, cardamom pods, cloves, and cinnamon stick. Drain soaked rice and add to boiling water. Cook until grains are 70% done, approximately 7-8 minutes. Drain completely and set aside, removing whole spices if preferred.
03 - Heat butter and oil in a large skillet over medium heat. Add chopped onions and sauté until golden brown, about 6-8 minutes. Add ginger and garlic paste, stirring constantly for 1 minute until fragrant.
04 - Add marinated chicken to the skillet, reserving excess marinade. Cook until pieces develop a light brown sear, about 6-8 minutes.
05 - Sprinkle garam masala, cumin, paprika, and chili powder over chicken. Stir to coat evenly. Pour in crushed tomatoes and simmer for 10 minutes. Add heavy cream and sugar, season with salt to taste. Simmer until sauce thickens and chicken is fully cooked, 10-15 minutes. Fold in chopped cilantro.
06 - Spread half the butter chicken mixture across the bottom of an ovenproof Dutch oven. Top with half the partially cooked rice. Drizzle with half the saffron milk and melted butter. Sprinkle with half the 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, or place over very low heat on stovetop for 25 minutes. Remove from heat and let rest covered for 10 minutes before gently fluffing with a fork. Serve hot.
# Helpful Hints:
01 -
- The layers of fragrant rice and rich butter chicken create restaurant quality results at home
- One pot delivers both protein and starch with minimal cleanup afterwards
- The aroma alone will have everyone gathering in the kitchen before dinner is served
02 -
- Rinse your rice until the water runs clear or the grains will turn sticky and clump together
- Do not fully cook the rice during the initial boil or it will become mushy during steaming
- Keep the heat very low during the final steaming or the bottom layer might burn
03 -
- Soften your onions very slowly for the sauce until they are deeply golden brown
- Toast your whole spices in a dry pan before adding to the rice water