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.

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.

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.

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.

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.