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Fragrant Butter Chicken Biryani Recipe

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★★★★★

4.4 from 66 reviews

Fragrant Butter Chicken Biryani is a delicious and aromatic Indian rice dish featuring marinated chicken cooked to tender perfection, layered with spiced basmati rice and a rich masala base made with onions, tomatoes, cashews, and fragrant whole spices. This recipe combines air frying and stovetop cooking techniques to deliver a flavorful and satisfying biryani with buttery, savory notes.

Ingredients

Scale

For Marinating the Chicken:

  • 200 g chicken breast, cut into pieces
  • 1/2 tsp ginger garlic paste
  • 1/4 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1 tsp red chili powder
  • Salt, to taste

For Cooking the Rice:

  • 2 cups basmati rice
  • 8 cups water
  • 1 tbsp oil
  • 2 tbsp salt
  • 2 tbsp fresh mint leaves
  • 2 cloves
  • 1/4 cinnamon stick
  • 2 cardamom pods
  • 1/2 bay leaf

For the Masala Base:

  • 1 medium onion
  • 2 large tomatoes
  • 1 tbsp ginger garlic paste
  • 6 cashews
  • 2 tbsp unsalted butter
  • 1/2 tsp cumin seeds
  • 2 cloves
  • 1/4 cinnamon stick
  • 1 cardamom pod
  • 1/2 bay leaf
  • 1 tbsp kasuri methi
  • 2 tbsp yogurt
  • 1/4 cup water (if needed)
  • 1 tsp garam masala powder

For Garnish:

  • 1/4 cup fresh mint leaves and/or cilantro
  • 1/3 cup crispy fried onions

Instructions

  1. Marinate the Chicken: Cut the chicken breast into 1-inch pieces and wash thoroughly. In a bowl, combine the chicken pieces with 1/2 teaspoon ginger garlic paste, 1/4 teaspoon turmeric powder, 1/2 teaspoon coriander powder, 1 teaspoon red chili powder, and salt to taste. Mix well, cover, and allow to marinate for 30 minutes to 1 hour to tenderize and infuse flavor.
  2. Prepare and Cook Rice: Wash and soak the basmati rice in water for 30 minutes. In a large pot, bring 8 cups of water to a boil. Add 2 tablespoons salt, 2 tablespoons fresh mint leaves, half of the whole spices (2 cloves, 1/4 cinnamon stick, 2 cardamom pods, 1/2 bay leaf), and 1 tablespoon oil. Add the soaked rice and cook until 80% done, about 8-10 minutes, ensuring rice is cooked outside but slightly firm inside. Drain and set aside.
  3. Air Fry the Chicken: Preheat the air fryer to 400°F (200°C) for 5 minutes. Lightly brush 1 tablespoon oil on the air fryer rack or line it with parchment paper. Arrange the marinated chicken pieces evenly without overcrowding. Optionally, brush an additional teaspoon of oil on the chicken. Cook for 9 minutes until chicken is half-cooked, then set aside to avoid rubberiness during final cooking.
  4. Blend the Masala Base: Chop the onion and tomatoes. In a blender, combine chopped onion, tomatoes, 1 tablespoon ginger garlic paste, and 6 cashews. Blend into a smooth, fine paste.
  5. Cook the Masala: Grease a clay pot with 2 tablespoons unsalted butter and heat it. Add 1/2 teaspoon cumin seeds, 2 cloves, 1/4 cinnamon stick, 1 cardamom pod, and 1/2 bay leaf and sauté until aromatic. Stir in the blended onion-tomato-cashew paste and cook on medium heat until the raw smell disappears and oil or butter separates from the paste, indicating it is well cooked. Add 1 tablespoon kasuri methi and mix well.
  6. Finish the Masala and Assemble Biryani: Stir in 2 tablespoons yogurt to the masala base and add 1/4 cup water if needed for consistency. Add the half-cooked chicken pieces to the masala mixture and cook until the chicken finishes cooking and the gravy thickens. Sprinkle 1 teaspoon garam masala powder, mix gently.
  7. Layer the Biryani: In the same clay pot or a heavy bottom pot, layer the cooked chicken masala at the bottom, then spread the partially cooked rice evenly on top. Garnish the rice with 1/4 cup fresh mint leaves and/or cilantro and 1/3 cup crispy fried onions.
  8. Dum Cook the Biryani (Optional): Cover the pot tightly with a lid or foil and cook on very low heat for 15-20 minutes to allow flavors to meld and the biryani to finish cooking fully.
  9. Serve: Gently fluff the biryani before serving to mix layers slightly. Serve hot with raita or salad if desired.

Notes

  • Marinating the chicken for at least 30 minutes enhances flavor and tenderness.
  • Do not overcook the rice initially as it will cook more later during layering.
  • Air frying the chicken prevents it from becoming oily and rubbery, keeping it juicy.
  • The clay pot helps in evenly distributing heat and adds an earthy aroma, but any heavy bottom pot can be used.
  • Adjust the level of red chili powder according to your spice tolerance.
  • Dum cooking is optional but recommended for best flavor integration.

Keywords: Butter Chicken Biryani, Indian Biryani, Air Fryer Chicken Biryani, Spiced Chicken Biryani, Easy Butter Chicken

Find it online: https://bakedbylisa.com/fragrant-butter-chicken-biryani-recipe/