Butter Chicken Biryani Recipe.

Mouth Watering Indian Butter Chicken Biryani Recipe.

Indian Butter Chicken Biryani is delicious fusion of two popular Indian dishes. This recipe combines the flavors of creamy butter chicken with aromatic biryani rice. 

**Ingredients: **

For the Butter Chicken:

- 500g boneless chicken, cut into pieces

- 1 cup plain yogurt

- 2 tablespoons butter or ghee

- 1 large onion, finely chopped

- 2 tomatoes, pureed

- 3-4 cloves garlic, minced

- 1-inch piece of ginger, minced

- 1 teaspoon cumin powder

- 1 teaspoon coriander powder

- 1/2 teaspoon turmeric powder

- 1/2 teaspoon red chili powder (adjust to taste)

- 1/2 teaspoon garam masala

- Salt to taste

- 1/4 cup heavy cream

- Fresh coriander leaves, chopped, for garnishing

For the Biryani Rice:

- 2 cups basmati rice, soaked for 30 minutes and drained

- 4 cups water

- 1 bay leaf

- 4-5 green cardamom pods

- 4-5 cloves

- 1 cinnamon stick

- Salt to taste

For Layering:

- Saffron strands soaked in warm milk

- Fried onions (sliced onions, deep-fried until crispy)

- Fresh mint leaves

- Fresh coriander leaves

**Instructions:**

For the Butter Chicken:

1. Marinate the chicken pieces in yogurt, cumin powder, coriander powder, turmeric powder, red chili powder, and a pinch of salt. Let it marinate for at least 30 minutes.

2. Heat butter or ghee in a pan over medium heat. Add chopped onions and sauté until golden brown.

3. Add minced garlic and ginger. Sauté for a minute until the raw smell disappears.

4. Add the marinated chicken and cook until it's no longer pink and is cooked through. Remove the chicken from the pan and set aside.

5. In the same pan, add the tomato puree and cook until it reduces and thickens.

6. Add garam masala and season with salt. Mix well.

7. Lower the heat and add the heavy cream, stirring continuously to avoid curdling.

8. Add the cooked chicken back to the pan and coat it with the creamy sauce. Simmer for a few minutes. Remove from heat.

For the Biryani Rice:

1. In a large pot, bring 4 cups of water to a boil. Add the soaked and drained rice, bay leaf, cardamom pods, cloves, cinnamon stick, and salt.

2. Cook the rice until it's 70-80% cooked (it should still have a slight bite to it). Drain the rice and set aside.

Layering and Assembly:

1. In a large heavy-bottomed pot or a biryani pot, spread a layer of the cooked biryani rice at the bottom.

2. Add a layer of the prepared butter chicken on top of the rice.

3. Sprinkle some chopped mint leaves, coriander leaves, and fried onions.

4. Add another layer of rice on top of the chicken.

5. Drizzle saffron milk over the rice and sprinkle some more mint leaves, coriander leaves, and fried onions.

6. Cover the pot with a tight-fitting lid and place it on low heat. Allow it to cook for about 20-25 minutes, letting the flavors meld and the rice to fully cook.

Once done, gently fluff up the biryani with a fork and serve it hot with raita or salad. Enjoy your delicious Butter Chicken Biryani!