Butter Chicken Biryani Recipe | How to make Butter Chicken Biryani

Butter Chicken Biryani (NON-VEG RECIPE)

This butter chicken biryani is actually inspired by the chicken tikka biryani I posted a few months ago. If you love biryani, let me tell you, this is one of the best biryani recipes you should add to your “must try” list. You really need to make this as soon as possible.

Clearly, there are a few steps involved in making this amazing biryani. Don’t worry. I’ll help you to make the best biryani you’ve ever tasted.

First, make rice. Always use basmati rice for biryani. When you cook basmati rice, the grains will turn bigger and fluffier. Make sure you get good quality rice as we don’t want the rice to clump together or get overcooked. Again, I followed the same technique in this veg dum biryani to cook rice for butter chicken biryani. The idea is to undercook rice first and then ‘dum’ (cook over low flame) in the final step of the recipe.

Second, saffron milk. Saffron is an exotic ingredient used in biryanis. I totally love the aroma of this amazing spice. The hint of yellow that it imparts to the rice grains is just incredible.

Ingredients:

• 1 kilograms chicken boneless

• 2 onion

• 1 tablespoon butter

• 400 gm parboiled basmati rice

• 2 cinnamon stick

• 2 green cardamom

• 1/2 cup vegetable oil

• 1 cup tomato puree

• mint leaves as required

• 2 tablespoon fresh cream

• 1 teaspoon sugar

• 2 bay leaf

• 2 clove

For Marination

• 1 cup hung curd

• 1 teaspoon garlic paste

• 2 teaspoon red chili powder

• 2 tablespoon coriander powder

• 1 teaspoon ginger paste

• 1 tablespoon cashew nut paste

• salt as required

• 1 teaspoon garam masala powder

For Garnishing

• 1/2 handful coriander leaves

Recipe:

• Step 1

  Marinate the boneless chicken pieces in curd along with cashew paste, salt as per taste, garam masala powder, red chili powder, coriander powder, and ginger-garlic paste. Let the chicken marinate for half an hour.

• Step 2

  In a thick-bottomed pan, heat butter over medium flame. Add the whole spices in it and let them saute for a few seconds. Then, add the marinated chicken pieces to the pan and fry over medium flame, make sure to stir in between so as to prevent them from sticking to the bottom. Then, add tomato puree along with coriander leaves to the pan and mix well, switch the gas flame to low.

• Step 3

  Meanwhile, in a separate pan pour oil to fry the onions. When the oil is hot enough, shallow fry the thinly sliced onion, and once fried well, add it to the pan. Save some of the fried onions for garnishing.

• Step 4

  Now, add fresh cream to the pan of chicken pieces along with a layer of parboiled rice and mint leaves. Make a final layer of the rest of the fried onions and add saffron milk on top. Cover the pan using a lid and seal it with a dough made of wheat flour. Cook the biryani on low flame for 40-45 minutes. Once done, serve hot with raita.