Name: Fragrant Butter Chicken Biryani Recipe
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: Indian
Ingredients: 200 g chicken breast, 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; 2 tbsp fresh mint leaves; 2 cloves; 1/4 cinnamon stick; 2 cardamom pods; 1/2 bay leaf; 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; 1 tbsp kasuri methi (dried fenugreek leaves); 2 tbsp yogurt; 1/4 cup water (if needed); 1 tsp garam masala powder; 1/4 cup fresh mint leaves and/or cilantro

Jump to Recipe

Introduction

Fragrant Butter Chicken Biryani is a deliciously rich and aromatic dish combining tender marinated chicken with perfectly spiced basmati rice. This recipe offers a wonderful balance of flavors, textures, and a comforting warmth ideal for any special meal or family dinner.

A close-up image of a black skillet filled with colorful biryani rice, showing long grains of yellow and orange rice mixed with browned, spiced cauliflower pieces and green herb leaves scattered throughout. The rice looks fluffy with slight browning on some edges, and small green parsley leaves are sprinkled on top, adding freshness and color contrast. The skillet sits on a white marbled surface, highlighting the warm tones of the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 g chicken breast, 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
2 tbsp fresh mint leaves
2 cloves
1/4 cinnamon stick
2 cardamom pods
1/2 bay leaf
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
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
1/3 cup crispy fried onions

Instructions

Step 1: Cut the chicken breast into 1-inch pieces and wash thoroughly. In a bowl, combine the chicken with 1/2 teaspoon ginger garlic paste, 1/4 teaspoon turmeric powder, 1/2 teaspoon coriander powder, 1 teaspoon red chili powder, and salt to taste. Mix well, cover, and marinate for 30 minutes to 1 hour to tenderize and infuse flavor.
Step 2: Wash and soak the basmati rice in enough water for about 30 minutes. In a large pot, bring 8 cups of water to a boil. Add 2 tablespoons salt, 2 tablespoons fresh mint leaves, half the whole spices (2 cloves, 1/4 cinnamon stick, 2 cardamom pods, 1/2 bay leaf), and 1 tablespoon oil. Add the soaked rice and cook until 80% done (8-10 minutes). Drain and set aside.
Step 3: Preheat your air fryer to 400°F (200°C) for 5 minutes. Lightly oil the air fryer rack or use parchment paper to prevent sticking. Arrange the marinated chicken evenly without overcrowding. Optionally brush with extra oil. Cook for 9 minutes until halfway done. Set aside.
Step 4: Chop the onion and tomatoes. In a blender, combine them with 1 tablespoon ginger garlic paste and 6 cashews. Blend to a smooth paste. Grease a claypot with 2 tablespoons unsalted butter and heat. Add 1/2 teaspoon cumin seeds, 2 cloves, 1/4 cinnamon stick, 1 cardamom pod, and 1/2 bay leaf to release aroma. Stir in the paste and cook until raw smell disappears and oil/butter separates. Add 1 tablespoon kasuri methi and mix.
Step 5: Add the half-cooked chicken to the pot and coat well with the gravy. Stir in 2 tablespoons yogurt. Add up to 1/4 cup water if the mixture is too thick. Simmer for 2 minutes and adjust salt as needed.
Step 6: Spread the partially cooked rice evenly over the chicken and gravy. Sprinkle 1 teaspoon garam masala powder over the rice. Garnish with 1/4 cup fresh mint leaves and/or cilantro and 1/3 cup crispy fried onions. Cover with a tight lid.
Step 7: Cook on high flame for 5 minutes, then reduce to low flame and cook for 10 minutes. Turn off the heat and let the biryani rest, covered, for 5 minutes to allow flavors to meld and rice to finish cooking in the steam.
Step 8: Gently fluff the biryani with a fork or spatula to keep grains intact. Serve hot with raita or your favorite side.

Tips & Variations

Soaking the basmati rice helps achieve fluffy, separate grains.
For extra richness, add a dollop of ghee on top before sealing the pot.
If you don’t have a claypot, use a heavy-bottomed pot with a tight-fitting lid.
Adjust chili powder according to your heat preference.
Try adding saffron strands soaked in warm milk for a fragrant twist.

Storage

Store leftover biryani in an airtight container in the refrigerator for up to 2 days. To reheat, sprinkle a few drops of water over the rice and cover with a lid or microwave-safe cover. Warm in the microwave or on the stovetop over low heat until heated through to retain moisture and texture.

How to Serve

A large white plate filled with a layered biryani dish, starting with a base of fluffy white and yellow rice mixed with small green cilantro leaves, topped with golden-brown, spiced chicken pieces that have a slightly charred texture. Crispy fried onion slices in dark brown are scattered evenly on top, adding a touch of crispiness and rich color contrast. In the background, there is a small white bowl containing bright yellow pickle pieces, and a silver spoon rests beside the plate. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breast?

Yes, chicken thighs work well and offer more juiciness. Adjust cooking times as thighs may take slightly longer to cook through.

Is it necessary to use an air fryer to cook the chicken?

No, you can cook the chicken pieces in a pan over medium heat until partially done, or bake them in the oven. The air fryer just speeds up the process and evenly cooks the chicken.