Butter Chicken Biriyani

Butter Chicken Biriyani

My husband is a fan of biriyani and I learnt how to make it from an expert- my Mother. Since then, we have variations of biriyani at least once a month. There are hundreds of recipes for biriyani and everyone claims their version to be the best.  To tell the truth, it depends on your taste and preference. When I came across Butter Chicken Biriyani, I thought it was something difficult to make. So I saved it to for a later date.

Months later I suddenly thought about it and went through the recipe again. Since I make butter chicken and a special rice to go with it, I decided to combine the two and make it in my trusty rice cooker.  It came out better than expected and I have another recipe to add to my cooking class portfolio. Butter Chicken Biriyani is simple. It is delicious and best of all you can make it your own by mixing and matching recipes of your choice.

The Recipe For Butter Chicken Biriyani

This is a combination of two recipes.  After you make both separately, you combine the two in the rice cooker and enjoy a spectacular meal.

Make The Rice First.  Here’s How

Pictorial Of Making Rice

Make sure you add half the quantity of water and half cook the rice.  This is because you will be cooking it again with the Butter Chicken.

Butter Chicken Biriyani The Spices

Stir Fry Spices In Ghee

Add onions, ginger, garlic and stir fry a few minutes

Add almonds and saute a few minutes

Add rice and gently mix to coat grains with ghee

Transfer to cooker. Add salt and half the water and cook

Make The Rice

Almond Mint Rice/Easy Pulav

Make The Butter Chicken

Pictorial

Roast Cashew Nuts

Melt Butter

Saute roasted and powdered cashew nuts

Add and cook chicken

Add tomato puree and other ingredients

Simmer on low fire

Thicken till most of the gravy evaporates

Should look like this. Place chicken on top of half cooked rice.

Add remaining water and cook till done

Butter Chicken Biriyani is ready

Serve hot

Here’s The Recipe For Butter Chicken

You can bake, grill, cook or fry the chicken.  I prefer to grill or cook the chicken in a large wok. Also once you add the puree, the masalas etc to the chicken, simmer until 3/4 of the gravy has evaporated.  Remember you are making Butter Chicken Biriyani and not just Butter Chicken where you have delicious chunks of chicken floating in a sea of luscious, red gravy. For Butter Chicken Biriyani, the gravy should thicken to an extent where it loosely coats the chicken (see image above).

Grilled Indian Butter Chicken

Assembling The Butter Chicken Biriyani

Place the cooked butter chicken on top of the half cooked rice.  Add remaining water and cook till done.  Rest for 10 minutes.  Serve hot with any Pachdi of your choice.  Enjoy.  This is a truly decadent recipe and fit for a grand occasion.

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