Name: Fragrant Butter Chicken Biryani Recipe
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Cuisine: Indian
Ingredients: 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; 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; 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; 1/4 cup fresh mint leaves and/or cilantro

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Introduction

Fragrant Butter Chicken Biryani is a flavorful, aromatic one-pot meal that combines tender marinated chicken with fragrant basmati rice and rich spices. This recipe brings together the comforting warmth of butter and a blend of spices for a truly satisfying dish perfect for any occasion.

A white shallow bowl is filled with a layer of fluffy, long-grain basmati rice mixed with small pieces of grilled chicken that have a reddish-brown, slightly charred surface, and yellow-orange color from spices. The rice is cooked with some toasted bits giving dark brown specks throughout. Fresh green cilantro leaves are sprinkled on top, adding a bright contrast. A silver spoon lifts a portion of the rice and chicken close to the camera, showing the textures clearly. The background and surface beneath are white marbled, making the colors of the food stand out. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Cut the chicken breast into 1-inch pieces and wash thoroughly. In a bowl, combine the chicken 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 marinate for 30 minutes to 1 hour to tenderize and infuse flavor.
Step 2: Wash and soak the basmati rice in water for about 30 minutes. In a large pot, bring 8 cups of water to a boil. Add 2 tablespoons salt, 2 tablespoons fresh mint leaves, half 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. Drain and set aside.
Step 3: Preheat an air fryer to 400°F (200°C) for 5 minutes. Brush 1 tablespoon oil on the air fryer rack or line with parchment paper. Arrange marinated chicken pieces evenly without overcrowding. Optionally brush with a teaspoon of oil. Cook for 9 minutes until halfway done. Set aside.
Step 4: Chop the onion and tomatoes. In a blender, combine onion, tomatoes, 1 tablespoon ginger garlic paste, and 6 cashews. Blend into a smooth paste. Grease a claypot with 2 tablespoons butter and heat. Add 1/2 teaspoon cumin seeds, 2 cloves, 1/4 cinnamon stick, 1 cardamom pod, and 1/2 bay leaf, letting aromas release.
Step 5: Stir in the onion-tomato-cashew paste and cook until raw smell disappears and oil separates. Add 1 tablespoon kasuri methi and mix well.
Step 6: Add the half-cooked chicken to the masala in the pot. Stir to coat. Mix in 2 tablespoons yogurt. If too thick, add up to 1/4 cup water for desired consistency. Simmer for 2 minutes, then taste and adjust salt as needed.
Step 7: Spread the cooked rice evenly over the chicken and gravy in the pot. Sprinkle 1 teaspoon garam masala powder over the top if desired. Garnish with 1/4 cup fresh mint leaves or cilantro and 1/3 cup crispy fried onions. Cover tightly.
Step 8: Cook covered on high flame for 5 minutes, then reduce to low flame and cook for 10 minutes. Turn off the heat and let the biryani rest, covered, for 5 minutes to allow flavors to meld and rice to finish steaming.
Step 9: After resting, gently fluff the rice with a fork or spatula to avoid breaking grains. Serve hot with raita or your favorite side dish.

Tips & Variations

Use fresh basmati rice for the best fragrance and texture.
Marinate the chicken longer for more tender and flavorful meat.
Add saffron soaked in warm milk for an extra rich color and aroma.
Substitute cashews with almonds or omit nuts if preferred.
For a smoky flavor, add a piece of hot charcoal to the pot, cover tightly, and let sit for 5-10 minutes before serving.

Storage

Store leftover biryani in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to keep the rice moist. Avoid reheating multiple times to preserve texture and flavor.

How to Serve

A close-up view of a black cast iron pan filled with biryani made of fluffy yellow and white long-grain rice mixed with browned chunks of chicken. The chicken pieces have a crispy, charred texture with a golden-orange color, scattered evenly throughout the rice. Garnishing the dish are small fresh green herb sprigs and whole dried bay leaves resting on top, creating a vibrant contrast. The pan rests on a white marbled surface, enhancing the warm colors of the biryani. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken for this biryani?

Yes, bone-in chicken pieces like thighs or drumsticks work well and add extra flavor, but adjust cooking times accordingly to ensure they are fully cooked.

Is it necessary to use an air fryer for the chicken?

No, you can also cook the marinated chicken in a regular pan or oven until halfway done. The air fryer helps reduce oil and adds a slight crisp texture but is optional.