Butter Chicken Biryani is a delightful fusion of creamy butter chicken and aromatic biryani rice, creating a rich and flavorful dish perfect for family meals or festive occasions. This recipe layers succulent butter chicken with partially cooked basmati rice, garnished with fried onions, coriander, and roasted cashews for an indulgent finish.
Ingredients
For Marination:
- 1 kg boneless chicken
- 2 tbsp ginger garlic paste
- 1 tsp tandoori masala
- 1/2 tsp garam masala powder
- 1 tsp cumin powder
- 1/4 cup hung curd
- Red chili powder to taste
- Salt to taste
- 1 tbsp lemon juice
For Gravy:
- 3 small chopped onions
- 4 medium chopped tomatoes
- 1 bay leaf
- 2-4 white pepper
- 1 cinnamon stick
- 2 green cardamoms
- 1 black cardamom
- 1/2 cup cashew nuts
- 1/2 tsp turmeric powder
- 1 tsp sugar
- 1/2 cup curd
For Rice:
- 3 cups basmati rice
- 1 bay leaf
- 3-4 peppercorns
- 3-4 cloves
- 1 small cinnamon stick
- 1 cardamom
- 3-4 cups water
- Salt to taste
Other Ingredients:
- 1/2 cup milk
- 1/2 cup rose water (optional)
- A pinch of saffron
- 2 tbsp chopped coriander leaves
- 2 tbsp ghee
- 2 tbsp cream
- 2 chopped green chilies
Method
- Marinate the chicken with ginger garlic paste, tandoori masala, garam masala, cumin, red chili powder, curd, salt, lemon juice, and keep aside for 3-4 hours.
- Heat butter in a pan and lightly fry the chicken for 5 minutes.
- In a separate container, layer the chicken with a small piece of burning coal for smoky flavor and cover.
- Fry onions until golden brown, reserving some for garnishing.
- Blend cashews, fried onions, and tomatoes to form a smooth paste.
- In the same pan, heat oil and splutter whole spices including bay leaf, cardamom, cinnamon, cloves, and peppercorns.
- Add ginger garlic paste and cook until raw aroma disappears, then add the cashew-tomato-onion paste. Fry until oil separates.
- Season with salt, red chili powder, and coriander powder. Fry for a minute, then add water, curd, and marinated chicken gravy. Cook until oil separates.
- Add cumin powder, garam masala powder, sugar, milk, and cream. Mix and simmer on low flame for 2-3 minutes.
- Combine chicken tikka pieces with gravy and cook for 7-10 minutes. Garnish with chopped coriander leaves.
- For rice, soak basmati rice for 30-40 minutes. Boil water with salt and whole spices, cook rice until 3/4th done. Remove whole spices.
- Assemble biryani by layering boiled rice over butter chicken gravy. Add ghee, roasted cashews, fried onions, and coriander. Cover and cook for 20 minutes.
- Serve hot with fresh raita.