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–+ servings
Butter Chicken Biryani Recipe

Butter Chicken Biryani

Meenu Gupta
The deliciousness of biryani takes a new avatar in the form of butter chicken biryani. A must try for biryani enthusiasts.
5 from 5 votes
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Prep Time 20 minutes
Cook Time 40 minutes
Butter Chicken Making TIme 2 hours 40 minutes
Total Time 3 hours 40 minutes
Course Lunch & Dinner, Main Course
Cuisine Indian, Pakistani
Servings 6
Calories 1049 kcal

Ingredients
  

  • 750 gram Butter Chicken 3 standard sized bowl
  • 1 kg Long Grain Basmati Rice
  • 2 Onion medium size
  • 4 Bay leaves
  • 4-5 Cloves
  • 2 Black cardamom
  • 2-3 Green cardamom
  • 7-8 Whole black peppercorn
  • 1.5 tsp Salt
  • 4 tbsp milk
  • few strand Saffron
  • 1/2 cup Oil
  • 1 tbsp Ghee/clarified butter
  • 4 tbsp Coriander leaves chopped
  • 3 tbsp mint leaves chopped
  • 1 tbsp Kewra water

Instructions
 

  • Wash and soak the rice for 20 minutes. Warm milk with saffron strands for 2 minute in microwave and keep aside.
  • Now thinly slice the onions and deep fry them in oil(saving 2 tablespoon of oil for rice preparation), and take them out on a kitchen towel.
  • In a big pot/pan, boil 5-6 cups of water. Add bay leaves, cloves, black peppercorn, black and green cardamom, salt and rest 2 tablespoon of oil to it. Once water starts boiling, add soaked rice to them and let them boil for 7-8 minutes until they are 90 percent done.
  • Once done, drain the rice in a colander and keep aside.
  • Heat a handi/pot(big size, heavy bottomed pan) over medium heat. Add 1-2 tablespoon of oil from the leftover fried oil(after taking out fried onion). Once warm enough, add butter chicken and mix well. Saute for a minute. keep the flame for low now.
  • Now spread the nearly cooked rice over it. Spread on top chopped mint and coriander leaves. Now top it up with fried onion and spread evenly saffron milk and kewra water.
  • Cover the entire pot with foil or tea towel and cover with lid. Increase the heat to medium for 3-4 minutes and then let it cook on a extremely low flame for 35 to 40 minutes.
  • After that, remove the tea towel and lid carefully. Add ghee to the biryani and fluff the rice with a fork. Serve hot with raita.
    Butter Chicken Biryani

Notes

  • Cooking rice perfectly is very important. If you over cook it, then the rice will stick to each other and it will result in mushy Biryani. So always check the rice once they start boiling. It takes around 7-8 minutes to get them cooked after putting them in boiling water.
  • It would be useful if you use a big wide open pan or handi to make Biryani as it would be easier to do layering in it and when you take the biryani out from pot to serve, you can easily reach to the bottom with a single scoop.
  • You can cook butter chicken for this biryani 1 day in advance and then cook biryani same day for eating. That way it will be ready in no time.

 

Nutrition

Nutrition Facts
Butter Chicken Biryani
Amount Per Serving
Calories 1049 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 5mg2%
Sodium 598mg26%
Potassium 294mg8%
Carbohydrates 147g49%
Fiber 5g21%
Sugar 6g7%
Protein 30g60%
Vitamin A 147IU3%
Vitamin C 4mg5%
Calcium 38mg4%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword biryani recipe, Butter chicken biryani, fusion biryani