Butter Chicken Biryani Recipe
If you’re a fan of bold Indian flavors, this Butter Chicken Biryani Recipe is going to be your next kitchen obsession. Imagine the rich, velvety flavors of butter chicken layered with aromatic basmati rice infused with saffron, whole spices, and fresh herbs. This dish fuses two beloved Indian recipes—Butter Chicken (Murgh Makhani) and Biryani—into one unforgettable culinary masterpiece.
Whether you’re hosting a festive dinner or craving something indulgent for a weekend treat, this Butter Chicken Biryani delivers big on flavor and presentation. In this blog post, I’ll walk you through every step: from marinating the chicken to layering the biryani for maximum flavor, plus expert tips, variations, and serving ideas.
What is Butter Chicken Biryani?
Butter Chicken Biryani is a luxurious fusion dish that marries two iconic recipes from Indian cuisine. Butter Chicken is a creamy, mildly spiced North Indian curry made with marinated and grilled chicken simmered in a rich tomato-butter-cream sauce. Biryani, on the other hand, is a layered rice dish cooked with aromatic basmati rice, saffron, herbs, and spiced meat or vegetables.
In this Butter Chicken Biryani Recipe, we bring these two powerhouses together. The result is a comforting, spice-kissed biryani layered with succulent butter chicken and fluffy saffron rice—a true feast for the senses.
Ingredients You’ll Need
Before we dive into the method, let’s break down the ingredients. I’ve separated them into three components: chicken marinade, butter chicken curry, and the biryani rice.
For the Chicken Marinade:
- 1.5 lbs (700g) boneless chicken thighs or breasts, cut into chunks
- ½ cup thick plain yogurt
- 1 tbsp lemon juice
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder (adjust to taste)
- ½ tsp turmeric
- 1 tsp ground coriander
- 1 tsp garam masala
- Salt to taste
For the Butter Chicken Gravy:
- 2 tbsp butter (plus more for finishing)
- 1 tbsp oil
- 1 large onion, finely chopped
- 2 tsp ginger-garlic paste
- 1½ cups tomato purée (preferably fresh or canned)
- 1 tsp red chili powder (Kashmiri chili powder for color)
- ½ tsp ground cumin
- ½ tsp garam masala
- 1 tbsp sugar (optional, to balance acidity)
- ½ cup heavy cream or full-fat cream
- Salt to taste
- Fresh chopped cilantro (for garnish)
For the Biryani Rice:
- 2 cups basmati rice (soaked for 30 minutes)
- 4 cups water
- 2-3 green cardamom pods
- 4-5 whole cloves
- 1 bay leaf
- 1 cinnamon stick
- Salt to taste
- Few strands of saffron soaked in ¼ cup warm milk
For Layering:
- 2 tbsp ghee or butter
- Fried onions (birista), optional
- Fresh mint leaves
- Chopped cilantro
- A pinch of garam masala
Step-by-Step Instructions
Let’s walk through how to make Butter Chicken Biryani from start to finish. It may sound elaborate, but when broken down into stages, it’s surprisingly manageable.
Step 1: Marinate the Chicken
Marination is key for deeply flavorful chicken. Combine all the marinade ingredients in a bowl, mix well, and coat the chicken thoroughly. Cover and refrigerate for at least 2 hours—overnight is even better.
Chef’s Tip: For the most succulent chicken, use boneless thighs and grill or sear them briefly before adding to the sauce.
Step 2: Cook the Butter Chicken
- In a large pan, heat butter and oil over medium heat. Add onions and sauté until golden brown.
- Stir in ginger-garlic paste and cook until fragrant.
- Add the tomato purée, chili powder, cumin, and salt. Simmer until the mixture thickens and the oil begins to separate.
- Add grilled or seared chicken pieces and cook for 6–8 minutes until tender.
- Pour in the cream, sprinkle in the garam masala, and let it simmer gently for 5 minutes.
- Taste and adjust seasoning. Finish with a small knob of butter and chopped cilantro.
Optional: For a smoky restaurant-style finish, try the dhungar method. Heat a piece of charcoal, place it in a small bowl within the curry, drizzle ghee, and cover for 2–3 minutes.
Step 3: Prepare the Biryani Rice
- In a large pot, bring water to a boil with whole spices and salt.
- Drain the soaked rice and add it to the boiling water.
- Cook the rice until 80% done—grains should still have a bite.
- Drain and set aside. Remove whole spices if desired.
Step 4: Layer the Biryani
Now comes the fun part—layering!
- In a heavy-bottomed pot or Dutch oven, spread a thin layer of butter chicken.
- Add half the rice and sprinkle with some saffron milk, mint, cilantro, ghee, and a touch of garam masala.
- Repeat the layers, finishing with rice, herbs, saffron milk, and fried onions.
- Cover the pot with foil or a tight-fitting lid. Cook on low heat (dum) for 20 minutes. Let rest for 10 minutes before serving.
Chef’s Tip: You can also bake the layered biryani at 350°F (175°C) for 25–30 minutes instead of stovetop dum.
How to Serve Butter Chicken Biryani
This dish is a showstopper all on its own, but a few thoughtful accompaniments can enhance your biryani feast:
- Raita: A cooling cucumber or mint yogurt raita balances the richness.
- Salad: A simple onion-tomato-cucumber salad tossed with lemon juice.
- Papad or Pickles: Crunchy papad and spicy Indian pickles on the side elevate the experience.
Garnish the biryani with fresh herbs, a drizzle of cream, or a sprinkle of pomegranate seeds for visual flair.
Expert Tips for Perfect Butter Chicken Biryani
- Marinate Deeply: The longer the marination, the better the flavor. Use yogurt to tenderize and spices for aroma.
- Don’t Overcook the Chicken: Whether grilling or pan-searing, avoid overcooking it before it goes into the sauce.
- Use Aged Basmati Rice: It yields fluffier, non-sticky rice—ideal for biryani layering.
- Layer with Love: Alternate layers evenly and don’t skimp on herbs, saffron, and ghee.
- Rest Before Serving: Letting the biryani rest helps meld the flavors and makes it easier to serve without breaking the rice grains.
Variations to Try
Craving a twist? Try these flavor-packed variations:
1. Paneer Butter Biryani
Swap chicken for paneer cubes. Marinate and grill paneer before adding to the butter sauce. A great vegetarian option!
2. Spicy Butter Chicken Biryani
Dial up the heat by adding green chilies or a dash of hot sauce to the butter chicken gravy.
3. Butter Chicken Tawa Biryani
Layer and finish the biryani on a large griddle (tawa) for a crispy base layer—a street-food inspired twist.
4. Instant Pot Version
Cook the butter chicken in the Instant Pot using sauté mode, then layer parboiled rice and pressure cook for 5 minutes. Quick and convenient!
Storing & Reheating
Butter Chicken Biryani keeps beautifully in the fridge for 2–3 days.
- To Store: Cool completely and store in an airtight container.
- To Reheat: Add a splash of water, cover, and reheat in the microwave or on the stovetop over low heat to retain moisture.
Pro Tip: It often tastes even better the next day as the flavors deepen!
Final Thoughts
Butter Chicken Biryani is not just a recipe—it’s a celebration of two of India’s most iconic dishes. With rich, spiced butter chicken nestled between fluffy, saffron-scented rice, it’s the kind of meal that makes a lasting impression.
This detailed Butter Chicken Biryani Recipe is ideal for festive occasions, family dinners, or anytime you’re craving something indulgent yet comforting. Take your time with the layers, savor the aromas, and enjoy the compliments that will undoubtedly follow.
Butter Chicken Biryani Recipe
Ingredients
For Chicken Marinade:
- 1.5 lbs 700g boneless chicken thighs or breasts, cut into chunks
- ½ cup thick plain yogurt
- 1 tbsp lemon juice
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- ½ tsp turmeric
- 1 tsp ground coriander
- 1 tsp garam masala
- Salt to taste
For Butter Chicken Gravy:
- 2 tbsp butter
- 1 tbsp oil
- 1 large onion finely chopped
- 2 tsp ginger-garlic paste
- 1½ cups tomato purée
- 1 tsp Kashmiri red chili powder
- ½ tsp cumin powder
- ½ tsp garam masala
- 1 tbsp sugar optional
- ½ cup heavy cream
- Salt to taste
- Fresh chopped cilantro
For Biryani Rice:
- 2 cups basmati rice soaked 30 min
- 4 cups water
- 2 –3 green cardamom pods
- 4 –5 whole cloves
- 1 bay leaf
- 1 cinnamon stick
- Salt to taste
- Few saffron strands soaked in ¼ cup warm milk
For Layering:
- 2 tbsp ghee or butter
- Fried onions optional
- Fresh mint leaves
- Chopped cilantro
- Pinch of garam masala
Instructions
Step 1: Marinate the Chicken
- Combine all marinade ingredients in a bowl and coat chicken evenly.
- Cover and refrigerate for at least 2 hours or overnight for best results.
Step 2: Prepare Butter Chicken
- Heat butter and oil in a pan. Sauté onions until golden.
- Add ginger-garlic paste; cook for 1 minute.
- Stir in tomato purée, chili powder, cumin, and salt. Simmer until thick and oil separates.
- Add marinated chicken (grilled or seared), cook until done (6–8 mins).
- Add cream, garam masala, and simmer 5 more minutes. Garnish with cilantro and a dab of butter.
Step 3: Cook the Rice
- In a large pot, boil water with salt and whole spices.
- Add soaked rice and cook until 80% done.
- Drain and set aside.
Step 4: Layer and Dum Cook
- In a heavy pot or Dutch oven, add a layer of butter chicken.
- Top with half the rice, saffron milk, herbs, ghee, and garam masala.
- Repeat layers, finishing with rice and toppings.
- Cover tightly with foil or lid. Cook on low heat for 20 minutes (or bake at 350°F for 25–30 mins).
- Let rest for 10 minutes before serving.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water to keep rice moist.
- Variations: Use paneer instead of chicken for a vegetarian version.
- Add green chilies for extra heat.
- Make it in an Instant Pot for a quicker version.
- Tips: Use aged basmati rice for fluffier texture.
- Don’t skip the resting time—it enhances the flavor.