Rich Butter Chicken Biryani
A creamy and flavorful fusion of butter chicken and biryani, this dish is comfort food that can be prepared in under an hour, making it perfect for busy weeknights.
Ingredients
For the Chicken Marinade
- 1 kg Bone-in, skinless chicken thighs or breasts For maximum tenderness
- 1 cup Yogurt For marinating the chicken
- 1 tbsp Chili powder Adjust according to spice preference
For the Biryani
- 2 cups Basmati rice Must be long-grain rice for best results
- 2 tbsp Unsalted butter For cooking the chicken
- 2 medium Onion, chopped
- 1 tbsp Garlic, minced
- 1 tbsp Ginger, minced
- 2 medium Tomatoes, diced Fresh or canned
- 1 cup Heavy cream For a rich texture
- 1 tbsp Garam masala
- 1 tbsp Cumin
- 1 tbsp Coriander
- 1 bunch Cilantro or mint, chopped For garnishing
Instructions
Preparation
- Marinate the chicken in a bowl with yogurt, spices, and salt. Let sit for at least 30 minutes.
- Prepare the basmati rice by rinsing it and soaking it in water for 20 minutes before boiling.
Cooking
- In a large pot, melt butter over medium heat and add chopped onions. Cook until golden.
- Stir in garlic and ginger, cooking for about a minute until fragrant.
- Add diced tomatoes and let them simmer until soft.
- Mix in the marinated chicken, stirring well to coat it in the sauce. Cook until browned.
- In a separate pot, boil basmati rice until 70% cooked, then drain.
- Layer the partially cooked rice over the chicken. Drizzle with cream and sprinkle fresh herbs on top.
- Cover the pot tightly and cook on low heat for 20-25 minutes until the rice is fully cooked.
Serving
- Fluff the biryani with a fork before serving and garnish with more herbs if desired.
Notes
Stores well in the fridge for up to three days. Can be reheated gently on the stove or in the microwave. You can substitute chicken with paneer or vegetables for a vegetarian option.