Irresistible Butter Chicken Biryani for Cozy Family Dinners

This Butter Chicken Biryani is a delightful blend of two iconic Indian dishes, creating comfort food that's perfect for family dinners.

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Prep Time 1

Cook Time 35

Resting Time 5

Total Time 1 40

Servings: 4 servings

Course: Dinner

Cuisine: Indian

Calories: 650

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken Marinade

200 g Chicken Breast Substitutable with chicken thighs for extra moisture
1/2 tsp Ginger Garlic Paste Opt for fresh paste for best results
1 tsp Red Chili Powder Adjust to your heat preference
Salt To taste

For the Rice

2 cups Basmati Rice Can be replaced with jasmine rice, though it will alter the taste
8 cups Water Necessary for boiling the rice
1 tbsp Oil Helps prevent the rice from sticking while cooking

For the Masala

1 medium Onion Provides the essential base of flavor
2 large Tomatoes Contributes acidity and sweetness
6 Cashews Adds creamy texture; almonds can be a substitute
1/2 tsp Cumin Seeds Offers a warm flavor; omit if unavailable
2 Whole Spices 2 cloves, 1/4 cinnamon stick, 2 cardamom pods, 1/2 bay leaf

For the Finishing Touches

2 tbsp Fresh Mint Leaves Adds a burst of freshness; cilantro can be used instead
2 tbsp Unsalted Butter For a rich flavor; optional if using more oil
1 tbsp Kasuri Methi Dried fenugreek leaves that enhance flavor
2 tbsp Yogurt Ensure it is not too sour
1 tsp Garam Masala Powder The magic spice blend
1/3 cup Crispy Fried Onions Introduces texture and flavor; store-bought options work too

Equipment

large bowl
pot
Air Fryer
Blender

Method

Marinating and Cooking Steps

In a large bowl, combine the chicken breast with ginger garlic paste, red chili powder, and salt. Mix thoroughly and let marinate for 30-60 minutes.
Rinse the basmati rice under cold water until clear, soak for 30 minutes, then boil in 8 cups of water for 5-6 minutes until 80% cooked.
Preheat air fryer to 200°C (392°F). Arrange marinated chicken in a single layer and cook for 9 minutes until partially cooked.
Blend onion, tomatoes, remaining ginger garlic paste, and cashews into a smooth paste. Sauté cumin seeds and whole spices until fragrant, then add blended masala.
Mix partially cooked chicken into the masala with yogurt and kasuri methi, simmer for 10 minutes.
Spread partially cooked rice over the chicken, sprinkle garam masala, mint leaves, and crispy fried onions on top.
Cover pot tightly, increase heat to medium-high for 5 minutes, reduce to low for 10 minutes, then let rest for 5 minutes.

Nutrition

Serving: 1plateCalories: 650kcalCarbohydrates: 90gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 3mg

Notes

This Butter Chicken Biryani tastes even better the next day.

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