Fragrant Butter Chicken Biryani Recipe
Fragrant Butter Chicken Biryani is a flavorful and aromatic Indian rice dish combining marinated chicken, fragrant basmati rice, and a rich, buttery masala base infused with whole spices, herbs, and creamy yogurt. Cooked using an air fryer and stovetop layering method, this biryani offers tender chicken and perfectly cooked rice with a deliciously balanced blend of spices and herbs.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Air Frying
- Cuisine: Indian
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
- Marinate the chicken: Cut the chicken breast into 1-inch pieces and wash thoroughly. In a bowl, combine the chicken with ginger garlic paste, turmeric powder, coriander powder, red chili powder, and salt. Mix well, cover, and refrigerate for 30 minutes to 1 hour to infuse flavor and tenderize the chicken.
- Prepare the rice: Wash and soak basmati rice for 30 minutes. Bring 8 cups water to a boil, add soaked rice, salt, mint leaves, half the whole spices (cloves, cinnamon, cardamom, bay leaf), and oil. Boil the rice until it is about 80% cooked (8-10 minutes), then drain and set aside.
- Air fry the chicken: Preheat air fryer to 400°F (200°C) for 5 minutes. Lightly oil the air fryer rack or line with parchment. Arrange marinated chicken evenly without overcrowding, brush with oil if desired, and cook for 9 minutes until halfway done. Set aside.
- Make the masala base: Chop onion and tomatoes. Blend onion, tomatoes, ginger garlic paste, and cashews into a smooth paste. In a greased claypot, heat butter, add cumin seeds and remaining whole spices, sauté until aromatic. Add the blended paste and cook until raw smell disappears and oil separates. Stir in kasuri methi.
- Cook chicken in masala: Add air-fried chicken to the masala base, coat well. Stir in yogurt and add water if needed to adjust consistency. Simmer for 2 minutes and season with salt as needed.
- Layer biryani and cook: Spread partially cooked rice evenly over the chicken gravy in the claypot. Sprinkle garam masala powder over the rice, garnish with fresh mint and crispy fried onions. Cover with a tight lid, cook on high flame for 5 minutes, then reduce to low flame for 10 minutes. Turn off heat and rest covered for 5 minutes.
- Serve: Gently fluff the biryani with a fork to separate grains and serve hot with raita or your preferred side dish.
Notes
- Marinating the chicken enhances tenderness and flavor.
- Soaking the rice helps achieve the perfect fluffy texture.
- Air frying the chicken before layering keeps it juicy and prevents rubberiness.
- Using a claypot for final cooking enhances aroma and traditional flavor.
- Adjust salt after simmering the chicken and masala to balance seasoning.
- Resting the biryani after cooking allows flavors to meld and rice to finish steaming.
Keywords: Butter Chicken Biryani, Indian Biryani, Air Fryer Chicken, Fragrant Biryani, Indian Rice Dish, Spiced Chicken Rice, Claypot Biryani
Find it online: https://miarosetti.com/fragrant-butter-chicken-biryani-recipe/
