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Butter Chicken Biryani Recipe

A rich and aromatic Butter Chicken Biryani Recipe that brings together the creamy, spiced flavors of butter chicken layered with saffron-infused basmati rice. A fusion dish that’s perfect for dinner parties or festive gatherings!
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Prep Time 30 minutes
Cook Time 1 hour
Course Main Course
Cuisine Indian
Servings 6
Calories 620 kcal

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.