Rich Butter Chicken Biryani
A delicious and aromatic Indian dish that combines rich, spiced chicken with fragrant basmati rice, creating a satisfying meal perfect for gatherings and special occasions.
Ingredients
For the Biryani
- 500 grams boneless chicken, cut into pieces
- 2 cups basmati rice Washed and soaked
- 1 cup plain yogurt For marinating the chicken
- 1 large onion, finely sliced Fried for garnishing and cooking
- 3 tablespoons butter
- 2 tablespoons ghee
- 2 tablespoons ginger-garlic paste
- 2 tablespoons biryani masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon cumin seeds
- 4-5 pieces green cardamom pods
- 4-5 pieces cloves
- 1 small stick cinnamon stick
- 1 bunch fresh coriander leaves, chopped For garnishing
- 1 bunch fresh mint leaves, chopped For garnishing
- 2-3 pieces green chilies, slit
- 4 cups water For cooking the rice
- 2-3 slices lemon, for garnish
Instructions
Preparation
- Wash the basmati rice under cold running water until the water runs clear. Soak the rice in enough water for 30 minutes. Drain before cooking.
- In a large bowl, marinate the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Set aside for at least 30 minutes.
Cooking
- In a heavy-bottomed pot or a deep pan, heat the butter and ghee over medium heat. Add the sliced onions and sauté until golden brown. Remove half of the fried onions and set aside for garnishing.
- Add cumin seeds, bay leaf, cardamom pods, cloves, and cinnamon stick to the remaining onions in the pot. Sauté for a minute until fragrant.
- Add the marinated chicken to the pot, mixing well to coat the chicken in the spiced onion mixture. Cook for about 10-15 minutes until browned and cooked through.
- Add biryani masala, garam masala, slit green chilies, chopped coriander, and mint leaves. Stir to combine and allow to cook for another 5 minutes.
- In a separate pot, boil 4 cups of water and add the soaked and drained basmati rice. Cook the rice until 70% done, then drain completely.
- Layer the partially cooked rice over the chicken in the pot. Spread it out evenly.
- Cover the pot tightly with a lid to trap steam. Cook on low heat for about 20-25 minutes until rice is fully cooked and fluffy.
- Turn off the heat and let the biryani rest for 10 minutes. Use a fork to fluff the rice before serving.
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Notes
Serve garnished with reserved fried onions, fresh coriander, and mint leaves. A squeeze of lemon juice adds a zesty kick. Consider serving with raita or a fresh salad.