A delicious combination of butter chicken and biryani, this recipe offers a rich and flavorful dish perfect for any occasion.
Ingredients
Marination
- 1/2kgchicken boneless
- 1 1/2tbsplemon juice
- 1tbspgreen chili crushed
- 1/2tspsalt
- 2tsppaprika powder
- 1/2tspturmeric powder
- 1/2tbspginger garlic paste
- 1/4cupyogurt
- 1pieceCoal
Cooking Chicken
- 2tbspoil
- 2tbspbutter
- 2piecegreen chilies
- 3clovecloves
- 1piecemace
- 1pieceblack cardamom
- 2piecegreen cardamom
- 1piececinnamon stick
- 2piecebay leaves
- 1piecelarge onion, grinded
- 3piecemedium tomatoes, blanched & grinded
- 1tspcoriander powder
- 1/2tspturmeric powder
- 1 1/2tspred chili powder
- 1tspsalt
- 1/2tbspginger garlic paste
- 1/2cupwater
- 1tspqasuri methi
Assembly
- 1/4cupfried onion
- 1/4cupmint leaves
- 1/4cupfresh coriander
- 1tbspginger julienne
- 3tbspcream
- 1/2kgrice, soaked & boiled until 3/4th done
- 1/2tspyellow food colour
Nutrition (per serving)
Calories
672.5kcal (33.63%)
Protein
45.0g (90%)
Carbs
52.5g (19.09%)
Sugars
6.3g (12.5%)
Healthy Fat
20.1g
Unhealthy Fat
12.5g
% Daily Value based on a 2000 calorie diet
How to make Spicy Butter Chicken Biriyani
Marination
Marinate chicken with lemon juice, crushed green chili, ginger garlic paste, salt, paprika, turmeric, and yogurt for 30 minutes.
Cooking Chicken
Heat oil and fry marinated chicken for 15 minutes.
Place heated charcoal in the pan, cover, and let it smoke for 2 minutes.
Preparing Sauce
In another pan, melt butter and add oil to heat.
Add green chili, cloves, black cardamom, green cardamom, bay leaves, cinnamon stick, and mace. Fry for a minute.
Add grinded onion and cook for 5 minutes.
Add tomatoes, red chili, coriander powder, turmeric, salt, and ginger garlic paste. Fry for 2 minutes while mixing.
Pour water and let it boil, then cover and cook for 5 minutes on low flame.
Add qasuri methi and cooked chicken. Mix well.
Partially cover and cook the mixture for another 10 minutes on medium flame.
Assembly
Spread fried onions, mint leaves, coriander leaves, ginger, and cream over the chicken mixture.
Cover with a layer of half-boiled rice and sprinkle yellow food color.
Cover and give dum on low flame for 10 minutes.
Nutrition (per serving)
Nutrition (per serving)
Calories
672.5kcal (33.63%)
Protein
45.0g (90%)
Carbs
52.5g (19.09%)
Sugars
6.3g (12.5%)
Healthy Fat
20.1g
Unhealthy Fat
12.5g
% Daily Value based on a 2000 calorie diet
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Tips & Tricks
Ensure the rice is only 3/4th cooked before layering to prevent it from becoming mushy.
For a more intense smoky flavor, increase the smoking time slightly.
FAQS
How do I properly marinate chicken for Butter Chicken Biryani?
To marinate chicken for Butter Chicken Biryani, mix lemon juice, crushed green chili, ginger garlic paste, salt, paprika, turmeric, and yogurt. Coat the chicken pieces thoroughly and let them marinate for at least 30 minutes to enhance the flavors.
What are some dietary substitutions for Butter Chicken Biryani?
If you're looking for dietary substitutions in Butter Chicken Biryani, you can use tofu or paneer instead of chicken for a vegetarian option. For a dairy-free version, substitute yogurt and cream with coconut yogurt and coconut cream. Additionally, you can use brown rice instead of white rice for a healthier alternative.
How should I store leftover Butter Chicken Biryani?
To store leftover Butter Chicken Biryani, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. For longer storage, consider freezing it, where it can last for up to 2 months. Reheat thoroughly before serving.
What can I serve with Butter Chicken Biryani?
Butter Chicken Biryani pairs wonderfully with a side of raita (yogurt sauce), salad, or naan bread. You can also serve it with pickles or a tangy chutney to complement the rich flavors of the biryani.
What is the best way to achieve the perfect dum for Butter Chicken Biryani?
To achieve the perfect dum for Butter Chicken Biryani, cover the pot tightly with a lid after layering the rice and chicken mixture. Cook on low flame for about 10 minutes to allow the flavors to meld and the rice to absorb the moisture. You can also seal the edges with dough for an even better seal.
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Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia