Name: Fragrant Butter Chicken Biryani
Prep time: 25 min
Cook time: 52 min
Total time: 1 h 17 min
Cuisine: Indian
Ingredients: 200 g chicken breast (halal), cut into pieces; 1/2 tsp ginger garlic paste; 1/4 tsp turmeric powder; 1/2 tsp coriander powder; 1 tsp red chili powder; Salt, to taste; 2 cups basmati rice; 8 cups water; 1 tbsp oil; 2 tbsp salt (for rice); 2 tbsp fresh mint leaves; 2 cloves, 1/4 cinnamon stick, 2 cardamom pods, 1/2 bay leaf (for rice); 1 medium onion; 2 large tomatoes; 1 tbsp ginger garlic paste; 6 cashews; 2 tbsp unsalted butter; 1/2 tsp cumin seeds; 2 cloves, 1/4 cinnamon stick, 1 cardamom pod, 1/2 bay leaf (for masala); 1 tbsp kasuri methi; 2 tbsp yogurt; 1/4 cup water (if needed); 1 tsp garam masala powder; 1/4 cup fresh mint leaves and/or cilantro (for garnish); 1/3 cup crispy fried onions (for garnish)

Description

Fragrant Butter Chicken Biryani is a flavorful, aromatic dish with tender halal chicken, basmati rice, and a rich masala base made with tomatoes, cashews, and spices. Perfect for a special dinner or festive meal.

Ingredients

200 g chicken breast (halal), cut into pieces
1/2 tsp ginger garlic paste
1/4 tsp turmeric powder
1/2 tsp coriander powder
1 tsp red chili powder
Salt, to taste
2 cups basmati rice
8 cups water
1 tbsp oil
2 tbsp salt (for rice)
2 tbsp fresh mint leaves
2 cloves, 1/4 cinnamon stick, 2 cardamom pods, 1/2 bay leaf (for rice)
1 medium onion
2 large tomatoes
1 tbsp ginger garlic paste
6 cashews
2 tbsp unsalted butter
1/2 tsp cumin seeds
2 cloves, 1/4 cinnamon stick, 1 cardamom pod, 1/2 bay leaf (for masala)
1 tbsp kasuri methi
2 tbsp yogurt
1/4 cup water (if needed)
1 tsp garam masala powder
1/4 cup fresh mint leaves and/or cilantro (for garnish)
1/3 cup crispy fried onions (for garnish)

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Instructions

Marinate chicken with ginger garlic paste, turmeric, coriander, red chili powder, and salt. Cover and rest 30–60 minutes.
Wash and soak rice 30 minutes. Boil water with salt, mint, and half of the whole spices. Cook rice until 80% done (8–10 mins). Drain and set aside.
Air fry chicken at 200°C (400°F) for 9 minutes halfway cooked. Set aside.
Blend onion, tomatoes, ginger garlic paste, and cashews into a smooth paste. Heat butter, add cumin seeds, cloves, cinnamon, cardamom, bay leaf. Cook paste until oil separates. Stir in kasuri methi.
Add half-cooked chicken to masala. Mix in yogurt and 1/4 cup water if needed. Simmer 2 minutes.
Layer 80% cooked rice over chicken and masala. Sprinkle garam masala. Garnish with mint/cilantro and crispy fried onions. Cover and cook high flame 5 mins, then low flame 10 mins.
Let biryani rest 5 minutes, then fluff gently and serve hot.

Notes

Serve with raita or your favorite side dish.
Resting biryani ensures flavors meld and rice finishes cooking in steam.

Prep Time: 25 minutes
Cook Time: 52 minutes
Category: Main Course
Method: Stovetop, Air Fryer
Cuisine: Indian