Fragrant basmati rice layered with tender butter chicken in a traditional biryani style. This one-pot wonder combines the creamy richness of butter chicken with perfectly spiced rice for an unforgettable Indian feast.
Recipe Details
Ingredients
- 400g basmati rice, soaked for 30 minutes
- 800g boneless chicken thighs, cut into bite-sized pieces
- 250ml plain Greek yogurt
- 2 tsp garam masala
- 1 tsp ground turmeric
- 2 tbsp ginger-garlic paste
- 60ml ghee or clarified butter
- 2 large onions, thinly sliced
- 200ml tomato puree
- 125ml heavy cream
- 1/4 tsp saffron threads
- 60ml warm whole milk
- 3 bay leaves
- 6 green cardamom pods
- 1 cinnamon stick
- 1 tsp cumin seeds
- to taste salt
- 30g fresh cilantro, chopped
- 60g store-bought fried onions
Instructions
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Soak 1/4 tsp saffron threads in 60ml warm whole milk and set aside. Marinate 800g boneless chicken thighs with 250ml plain Greek yogurt, 1 tsp 2 tsp garam masala, 1 tsp ground turmeric, 2 tbsp ginger-garlic paste, and salt for 30 minutes.
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Heat half the 60ml ghee or clarified butter in a heavy-bottomed pot over medium-high heat. Fry 2 large onions until golden brown and crispy, about 10-12 minutes. Remove half for garnish.
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Add marinated chicken to remaining onions in pot. Cook for 8-10 minutes until chicken is 80% cooked. Add 200ml tomato puree and cook 5 minutes more.
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Stir in 125ml heavy cream and remaining 2 tsp garam masala. Simmer for 5 minutes until sauce thickens. Remove from heat.
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In a separate large pot, bring 2L salted water to boil with 3 bay leaves, 6 green cardamom pods, 1 cinnamon stick, and 1 tsp cumin seeds. Add drained 400g basmati rice and cook until 70% done (rice should still have a slight bite).
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Drain rice, reserving some cooking liquid. Layer half the rice over the chicken. Sprinkle with reserved fried 2 large onions, 30g fresh cilantro, and saffron milk.
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Top with remaining rice, then drizzle with remaining 60ml ghee or clarified butter and saffron milk. Cover tightly with foil, then the lid.
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Cook on high heat for 3-4 minutes until steam forms, then reduce to lowest heat and cook for 45 minutes. Turn off heat and let rest 10 minutes without opening.
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Gently mix before serving, garnishing with remaining cilantro and fried onions.
Tips
Rice Perfection: The key to biryani is perfectly cooked rice that's not mushy. Cook it only 70% done as it will finish cooking during the final steaming step.
Saffron Quality: Use high-quality saffron and always bloom it in warm milk or water. This releases maximum color and flavor throughout the dish.
Layering Technique: Don't mix the layers while cooking. The steam circulation between layers is what creates the signature biryani texture and flavor distribution.
Make-Ahead: The chicken curry base can be made a day ahead. Assemble and cook the biryani fresh for best results.
Serving Suggestions: Serve with raita (yogurt sauce), pickled onions, and papadum. A simple cucumber salad helps balance the rich flavors.