Butter Chicken Biryani Delight Recipe

About this recipe

Butter Chicken Biryani Delight is the perfect blend of hearty comfort and flavorful richness. This Indian-inspired dish combines tender chicken thighs cooked in a spiced tomato-based sauce with fragrant basmati rice, creating a harmonious marriage of flavors. Fresh vegetables like chow chow and mooli radish add a refreshing balance to the bold spices, while the fresh coriander garnish ties everything together beautifully. This biryani is not just a feast for your taste buds but also packs 46g of protein to support muscle growth and 167g of carbohydrates for sustained energy. With its medium cooking difficulty and a prep time of under an hour, this biryani is ideal for busy professionals craving a satisfying yet nutritious lunch. Serve it hot with steamed vegetables for a complete meal that will keep you energized and satisfied throughout the day.

Ingredients

• 250G Butter Unsalted 250G
• 350G Frohweins Chicken Breast Fillets Supremes Skinless
• 500G Tropical Sun Basmati Rice 500g
• 600G Shazans Chicken Thigh Fillets
• 100G Tata Sampann Garam Masala Tata Sampann Garam Masala, 45g
• 100 G Trs Ground Cumin Jeera Powder
• 250 Ml Trs Lemon Juice 250Ml
• - Biona Capers In Olive Oil
• 50G Black Garlic Cloves, 50G
• 65G Natoora Root Ginger
• 140G Cirio Supercirio Tomato Puree 140G
• 240G Spice Kitchen Curry Blend Trio, 240G
• 400G Greenfield Himalayan Salt Fine 400G
• 3 Pack Fresh Chow Chow Vegetable I Fresh Chayote Squash I Pack Of 3
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• 100G Heera Black Pepper Powder 100g
• - Coriander Seeds Catering Size

Instructions

1. 1. Rinse the basmati rice thoroughly and soak it in water for 20 minutes.
2. 2. Slice the chicken thighs into bite-sized pieces and marinate them with garam masala, cumin powder, and lemon juice for 15 minutes.
3. 3. Heat olive oil and butter in a pan, then sauté chopped garlic and grated ginger until fragrant.
4. 4. Add the marinated chicken to the pan and cook until the chicken is browned and tender.
5. 5. Stir in the tomato puree and Spice Kitchen Curry Blend Trio, cooking until the mixture thickens slightly.
6. 6. Add the soaked rice to a pot with double the amount of water, season with salt, and cook until rice is fluffy.
7. 7. Steam the Fresh Chow Chow Vegetable and Fresh Asian Mooli Radish Daikon until tender, then toss with a bit of olive oil and black pepper.
8. 8. Combine the cooked chicken mixture with the fluffy rice and mix well.
9. 9. Garnish the biryani with freshly chopped coriander and serve alongside the steamed vegetables.