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Rich Butter Chicken Biryani

Rich Butter Chicken Biryani
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Rich Butter Chicken Biryani layers fragrant parboiled basmati rice over a creamy, spiced butter masala with tender marinated chicken — finished with a slow dum cook that fuses every layer into a deeply aromatic, restaurant-worthy one-pot meal.

Ingredients

  • 200 g chicken breast, cut into pieces
  • 1/2 tsp ginger garlic paste (marinade)
  • 1/4 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1 tsp red chili powder
  • Salt, to taste
  • 2 cups basmati rice
  • 8 cups water
  • 1 tbsp oil
  • 2 tbsp salt (for rice water)
  • 2 tbsp fresh mint leaves (for rice water)
  • 2 cloves (for rice water)
  • 1/4 cinnamon stick (for rice water)
  • 2 cardamom pods (for rice water)
  • 1/2 bay leaf (for rice water)
  • 1 medium onion, finely sliced
  • 2 large tomatoes
  • 1 tbsp ginger garlic paste (masala)
  • 6 cashews
  • 2 tbsp unsalted butter
  • 1/2 tsp cumin seeds
  • 2 cloves (for masala)
  • 1/4 cinnamon stick (for masala)
  • 1 cardamom pod (for masala)
  • 1/2 bay leaf (for masala)
  • 1 tbsp kasuri methi
  • 2 tbsp full-fat yogurt
  • 1/4 cup water (if needed)
  • 1 tsp garam masala powder
  • 1/4 cup fresh mint leaves and/or cilantro (garnish)
  • 1/3 cup crispy fried onions (garnish)

Instructions

  1. Combine 200 g chicken pieces with 1/2 tsp ginger garlic paste, 1/4 tsp turmeric, 1/2 tsp coriander powder, 1 tsp red chili powder, and salt. Mix well and marinate for 30 minutes.
  2. Rinse 2 cups basmati rice under cold water until clear, then soak in fresh cold water for 30 minutes alongside the marinating chicken.
  3. Bring 8 cups water to a rolling boil with 1 tbsp oil, 2 tbsp salt, 2 tbsp mint, 2 cloves, 1/4 cinnamon stick, 2 cardamom pods, and 1/2 bay leaf. Drain soaked rice, add to the pot, and cook for 7–8 minutes until rice is 70% done. Drain immediately and set aside.
  4. Blitz 2 large tomatoes and 6 cashews together in a blender or small food processor into a smooth, pourable paste. Set aside.
  5. Melt 2 tbsp butter in a heavy-bottomed pot over medium heat. Add 1/2 tsp cumin seeds, 2 cloves, 1/4 cinnamon stick, 1 cardamom pod, and 1/2 bay leaf. Sizzle for 30 seconds until fragrant.
  6. Add the finely sliced onion to the pot. Cook over medium heat, stirring often, until deep golden and soft, about 10 minutes.
  7. Stir in 1 tbsp ginger garlic paste and cook for 2 minutes until the raw smell completely disappears.
  8. Pour in the tomato-cashew paste. Cook over medium heat, stirring regularly, until the oil separates from the masala and the mixture thickens, about 8 minutes.
  9. Add the marinated chicken pieces to the masala. Cook, turning gently, until the chicken is fully cooked through with no pink remaining, about 10 minutes.
  10. Rub 1 tbsp kasuri methi between your palms to release the oils, then stir it into the pot along with 2 tbsp yogurt, 1 tsp garam masala, and up to 1/4 cup water if the masala looks too thick. Simmer for 3 minutes until rich and creamy.
  11. Spread the chicken masala evenly across the base of the same pot. Scatter half the fried onions over the masala, then layer all the parboiled rice evenly on top. Finish with the remaining fried onions, fresh mint, and cilantro.
  12. Cover the pot tightly with a lid — or seal with foil before pressing the lid down. Cook on the absolute lowest heat for 20 minutes until the steam has fully melded all the flavors.
  13. Remove the lid carefully. Gently fold the rice and chicken together using a wide spoon. Plate immediately and top with extra fresh herbs and fried onions.

Notes

  • Rub kasuri methi between your palms before adding it to the pot — this releases the oils and intensifies the savory depth of the masala significantly.
  • Parboil the rice to exactly 70% done (7–8 minutes). Fully cooked rice will turn mushy during the dum step — pull it the moment it just begins to soften.
  • For a tighter dum seal, place a damp kitchen towel between the pot and lid before pressing the lid down — this traps the steam and ensures every grain of rice absorbs the fragrant masala below.
  • Chicken thighs can be substituted for chicken breast for a juicier, richer result — add 5 extra minutes to the cook time in step 9.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze in individual portions for up to 2 months. Reheat with a splash of water, covered, over low heat.

Find it online: https://www.kitchenmomy.com/rich-butter-chicken-biryani/