Go Back
–+ servings
Fragrant Butter Chicken Biryani

Fragrant Butter Chicken Biryani for Cozy Family Nights

Enjoy a delightful Fragrant Butter Chicken Biryani that marries tender chicken in a rich tomato sauce with fluffy basmati rice for a cozy family meal.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 200 g Chicken Breast Skinless and boneless for tender meat.
  • 1/2 tsp Ginger Garlic Paste Fresh paste adds depth of flavor.
  • 1/4 tsp Turmeric Powder Provides vibrant color and an earthy taste.
  • 1/2 tsp Coriander Powder Contributes to the aromatic flavor profile.
  • 1 tsp Red Chili Powder Adjust based on your spice tolerance.
  • Salt Enhances overall flavor to taste.
For the Biryani
  • 2 cups Basmati Rice Use long-grain for fluffy and separated grains.
  • 8 cups Water Essential for cooking the rice perfectly.
  • 1 tbsp Oil Prevents rice from sticking together.
  • 2 cloves, 1/4 cinnamon stick, 2 cardamom pods, 1/2 bay leaf Whole Spices Boost flavor in both the rice and masala.
For the Masala Sauce
  • 1 medium Onion Provides sweetness and body to the dish.
  • 2 large Tomatoes Adds acidity and richness to the sauce.
  • 6 Cashews Blends into the masala to create creaminess.
  • 2 tbsp Unsalted Butter Adds richness that enhances flavor.
  • 1/2 tsp Cumin Seeds Infuses warmth and depth in the sauce.
  • 1 tbsp Kasuri Methi Dried fenugreek leaves add an herby flavor.
  • 2 tbsp Yogurt Tenderizes chicken and enriches the masala.
  • 1 tsp Garam Masala For extra aromatic complexity in layers.
For Garnishing
  • 2 tbsp Mint Leaves Adds a refreshing aroma and flavor.
  • 1/3 cup Crispy Fried Onions Enhances texture with a crunchy finish.

Equipment

  • Air Fryer
  • large pot
  • Blender
  • Claypot or Skillet

Method
 

Step-by-Step Instructions for Fragrant Butter Chicken Biryani
  1. Marinate the Chicken: Cut chicken into 1-inch pieces and mix with ginger garlic paste, turmeric, coriander, red chili powder, and salt. Let it marinate for 30 minutes to 1 hour.
  2. Prepare the Rice: Soak basmati rice for 30 minutes, boil 8 cups of water with salt, mint leaves, and half of the whole spices. Add rice and cook for 8-10 minutes until 80% done.
  3. Cook the Chicken: Preheat air fryer to 400°F (200°C). Place marinated chicken in air fryer and cook for 9 minutes until halfway cooked.
  4. Make the Masala Paste: Blend onion, tomatoes, ginger garlic paste, and cashews into a smooth paste.
  5. Sauté the Masala: In a greased pot, add remaining whole spices and sauté the onion-tomato-cashew paste for 5-7 minutes.
  6. Combine Chicken and Sauce: Stir in air-fried chicken, kasuri methi, and yogurt into the sautéed masala. Cook for another 2 minutes.
  7. Layer the Rice: Layer partially cooked rice over chicken mixture, sprinkle garam masala, and garnish with mint leaves and fried onions.
  8. Cook the Biryani: Cover tightly and cook on high for 5 minutes, then reduce heat to low for 10 minutes.
  9. Fluff and Serve: Let the biryani rest for 5 minutes, fluff with a fork, and serve hot.

Nutrition

Serving: 1cupCalories: 600kcalCarbohydrates: 72gProtein: 32gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 2000IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Marinate chicken for at least 30 minutes for tender pieces. Parboil rice until 80% cooked for best results.

Tried this recipe?

Let us know how it was!