Butter Chicken Biryani Recipe

About this recipe

Tender chicken cooked in a rich tomato-based gravy, layered with aromatic spiced basmati rice for a flavorful biryani experience.

Ingredients

• 100 g Coriander Leaves
• - Chicken Breakfast Sausages
• 1 kg Basmati Rice
• - Baby Tomatoes
• 125 ml Flavoured Yogurt Drink - Mango
• 100 g Pasteurised Butter
• 500 g Chicken Thigh Boneless
• 900 g - 1 kg Onion
• 25 g Ginger Garlic Paste
• - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing
• 45 g Garam Masala
• 20 g Turmeric Powder
• - Coriander Powder
• 100 g Salt

Instructions

1. 1. Wash and soak the basmati rice in water for 20 minutes, then drain and set aside.
2. 2. In a large pan, heat oil and butter, then add whole garam masala and sauté until aromatic.
3. 3. Add finely chopped onions and cook until golden brown, stirring frequently to avoid burning.
4. 4. Mix in ginger garlic paste and cook for 2 minutes, followed by chopped tomatoes, cooking until soft.
5. 5. Add chicken thighs and cook on medium heat until they are browned and partially cooked.
6. 6. Stir in yogurt, red chili powder, turmeric, coriander powder, and salt, then cook until the chicken is fully cooked.
7. 7. In a separate pot, boil water with a pinch of salt and cook the soaked rice until 70% done.
8. 8. Layer the partially cooked rice over the chicken mixture, topping with chopped mint and coriander leaves.
9. 9. Cover the pot tightly and cook on low heat for 15 minutes to steam the rice and infuse flavors.
10. 10. Turn off the heat and let the biryani rest for 5 minutes before fluffing gently with a fork.
11. 11. Serve hot and garnish with additional coriander leaves if desired.