Butter Chicken Biryani

Name: Butter Chicken Biryani
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 4
Cuisine: Indian
Ingredients: 0.5 kg chicken boneless; 1.5 tbsp lemon juice; 1 tbsp green chili crushed; 0.5 tsp salt; 2 tsp paprika powder; 0.5 tsp turmeric powder; 0.5 tbsp ginger garlic paste; 0.25 cup yogurt; 1 piece Coal; 2 tbsp oil; 2 tbsp butter; 2 piece green chilies; 3 clove cloves; 1 piece mace; 1 piece black cardamom; 2 piece green cardamom; 1 piece cinnamon stick; 2 piece bay leaves; 1 piece large onion, grinded; 3 piece medium tomatoes, blanched & grinded; 1 tsp coriander powder; 0.5 tsp turmeric powder; 1.5 tsp red chili powder; 1 tsp salt; 0.5 tbsp ginger garlic paste; 0.5 cup water; 1 tsp qasuri methi; 0.25 cup fried onion; 0.25 cup mint leaves; 0.25 cup fresh coriander

by Atlas Burni (@biryaniites)

Prep Time

40min

Cook Time

45min

Total Time

1hr 25min

Indian Dinner Main Course Non-Vegetarian

A delicious combination of butter chicken and biryani, this recipe offers a rich and flavorful dish perfect for any occasion.

Ingredients

4 Servings

(1 serving = 1 plate)

Marination

1/2kg
chicken boneless
1 1/2tbsp
lemon juice
1tbsp
green chili crushed
1/2tsp
salt
2tsp
paprika powder
1/2tsp
turmeric powder
1/2tbsp
ginger garlic paste
1/4cup
yogurt
1piece
Coal

Cooking Chicken

2tbsp
oil
2tbsp
butter
2piece
green chilies
3clove
cloves
1piece
mace
1piece
black cardamom
2piece
green cardamom
1piece
cinnamon stick
2piece
bay leaves
1piece
large onion, grinded
3piece
medium tomatoes, blanched & grinded
1tsp
coriander powder
1/2tsp
turmeric powder
1 1/2tsp
red chili powder
1tsp
salt
1/2tbsp
ginger garlic paste
1/2cup
water
1tsp
qasuri methi

Assembly

1/4cup
fried onion
1/4cup
mint leaves
1/4cup
fresh coriander
1tbsp
ginger julienne
3tbsp
cream
1/2kg
rice, soaked & boiled until 3/4th done
1/2tsp
yellow food colour

How to make Butter Chicken Biryani

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.

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.