Butter chicken biryani – A delicious combo of creamy butter chicken and spicy biryani. It’s great served alongside your favorite raita, pappadums and pickle. The intoxicating aroma wafting from the biryani pot is going to brighten up your meal times.
Love butter chicken? Love biryani? Truth to be told, this amazing combination of two Indian classics is to die for. Imagine lip-smacking butter chicken in biryani. Totally drool worthy, right?
This butter chicken biryani is actually inspired from 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 over cooked. 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.
Third, butter chicken masala. Well, this is very basic and important element of this butter chicken biryani recipe. Butter chicken is usually made with boneless chicken so I decided to go with breast fillets cut into medium- sized pieces. However, sub with bone-in chicken if you like.
I also marinated chicken with few spices, then sealed over high flame. Sealing or browning the chicken on all sides will ensure moist succulent pieces. Remove the chicken pieces from the pan. We’ll add them to the sauce later.
For the sauce, I made my most favorite restaurant style butter chicken. Start off by sautéing cinnamon and onions in oil and butter. Then I added ginger and garlic followed by a few spices. The addition of tomato purée gives the sauce the rich vibrant color. I also added cream, yogurt and milk to the sauce to make it really thick and rich. In other words, this is the ideal recipe for the very exotic sauce of butter chicken.
The fried chicken pieces are added to the sauce now. Remember to allow enough time for the chicken pieces to get cooked at this stage.
Fourth, layer and cook. The traditional way of layering and cooking the biryani over low flame, also known as dum, brings all the flavors together to deliver you an unforgettable culinary experience. We’ll layer this butter chicken biryani in the same pan we cooked chicken. So, butter chicken makes the first layer. Top with half of rice, half of saffron milk, chopped herbs (coriander or cilantro and mint leaves) and fried onions. This is followed by a second layer of rice, saffron, herbs and fried onions. A dollop of ghee on top completes the layering process.
Now cover the pan very tightly, and cook over low flame. When done, open the lid and you’ll be mesmerized by the intoxicating aroma of the biryani.
Finally, have some fun decorating the delicious biryani with herbs, fried cashew nuts and caramelized onions.
Now choose your side dishes to go with this butter chicken biryani. Here are a few ideas:
- Carrot Cucumber Raita
- Grapes Apple Mint Raita
- Pomegranate Raita
- Lemon pickle
- Celery Pickle
- Mango pickle
Enjoy this freaking delicious biryani!