Description
This butter chicken biryani is rich, creamy, and layered with spiced chicken and fluffy basmati rice. A flavorful one pot dinner perfect for special meals.
Ingredients
- 1/2 pound chicken fillets cut into bite size pieces
- 1/2 teaspoon garlic ginger paste
- 1/4 teaspoon turmeric
- 1/2 teaspoon coriander powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 2 cups basmati rice
- 8 cups water
- 1 tablespoon oil
- 2 tablespoons salt
- 2 tablespoons fresh mint leaves
- 2 cloves
- 1/4 cinnamon stick
- 2 cardamom pods
- 1/2 bay leaf
- 1 medium onion chopped
- 2 large tomatoes chopped
- 1 tablespoon garlic ginger paste
- 6 cashews
- 2 tablespoons unsalted butter
- 1/2 teaspoon cumin seeds
- 2 cloves
- 1/4 cinnamon stick
- 1 cardamom pod
- 1/2 bay leaf
- 1 tablespoon dried fenugreek leaves
- 2 tablespoons plain yogurt
- 1/4 cup water
- 1 teaspoon garam masala
- 1/2 teaspoon salt
- 1/4 cup chopped cilantro or mint
- 1/3 cup crispy fried onions
Instructions
- Combine chicken with garlic ginger paste, turmeric, coriander powder, chili powder, and salt in a bowl. Mix well and marinate for at least 30 minutes.
- Rinse and soak basmati rice in water for 30 minutes.
- Bring 8 cups of water to a boil. Add salt, oil, mint leaves, and whole spices. Add rice and cook for 8 to 10 minutes until about 80 percent cooked. Drain and set aside.
- Lightly cook the marinated chicken in a skillet over medium heat for about 6 to 8 minutes until partially cooked. Set aside.
- Blend onion, tomatoes, garlic ginger paste, and cashews into a smooth paste.
- Melt butter in a large pot. Add cumin seeds, cloves, cinnamon, cardamom, and bay leaf. Cook until fragrant.
- Add the blended mixture and cook until thick and the butter begins to separate. Stir in dried fenugreek leaves.
- Add partially cooked chicken and yogurt. Mix well and simmer for 3 to 5 minutes. Add water if needed for a thick sauce consistency.
- Spread the cooked rice evenly over the chicken mixture. Sprinkle garam masala, herbs, and fried onions on top.
- Cover tightly and cook on high heat for 5 minutes, then reduce to low and cook for 10 minutes.
- Turn off heat and let rest covered for 5 minutes.
- Gently fluff the rice and serve warm.
Notes
- Cooking the rice only partially before layering ensures it finishes perfectly during steaming without becoming mushy.
- Prep Time: 30 min
- Cook Time: 45 min
- Category: Dinner
- Method: Layering and Steaming
- Cuisine: Indian