Prep Time: 30 minutes
Cook Time: 45 minutes
Marinate Time: 1 hour (or overnight)
Total Time: 2 hours 15 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: Indian

Introduction

This Butter Chicken Biryani Recipe is a dreamy fusion of two Indian favorites: the creamy, mildly spiced butter chicken layered with aromatic basmati rice infused with saffron, whole spices, and herbs. Every bite is rich, tender, and layered with deep, savory flavor.
Whenever I make this dish for friends or family, it’s an instant hit — the kind that gets requested over and over again!

Why I Love This Butter Chicken Biryani Recipe

This recipe is the perfect balance of indulgent comfort and bold flavor.

• Fusion Favorite: Combines the creamy tomato butter chicken with fluffy, spiced rice
• Make-Ahead Friendly: Marinate the chicken ahead of time for easy cooking
• Flavor Explosion: Layers of tender chicken, buttery sauce, and fragrant rice
• Dinner Party Worthy: A stunning main dish for holidays or special gatherings
• Leftovers Win: Tastes even better the next day after the flavors deepen

Key Ingredients

Boneless Chicken Thighs (1½ lbs): Juicy and flavorful, they stay tender during simmering.
Greek Yogurt (½ cup): Helps tenderize the chicken and builds the base marinade.
Lemon Juice (2 tbsp): Brightens and tenderizes.
Ginger-Garlic Paste (2 tbsp): A must for the authentic butter chicken flavor.
Ground Spices: Garam masala, turmeric, chili powder, cumin — these create deep Indian flavor.
Heavy Cream (½ cup): Makes the butter chicken sauce velvety and rich.
Tomato Puree (¾ cup): Gives the sauce its signature tang and color.
Butter (3 tbsp): For sautéing and finishing — it’s butter chicken, after all.
Basmati Rice (2 cups): Long-grain rice that fluffs beautifully and absorbs all the flavor.
Whole Spices: Bay leaf, cinnamon stick, cardamom, cloves — for fragrant rice.
Saffron Threads (a pinch): Soaked in warm milk, adds aroma and golden hue.
Cilantro & Mint Leaves (½ cup each, chopped): Fresh herbs that balance the richness.

How to Make This Butter Chicken Biryani Recipe

Step 1: Marinate the Chicken
In a large bowl, mix yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric, cumin, chili powder, and salt. Add chicken pieces, coat well, and marinate for at least 1 hour or overnight.

Step 2: Prepare the Basmati Rice
Rinse the rice 2–3 times and soak it in water for 30 minutes. Boil 6 cups of water with salt and whole spices (bay leaf, cinnamon, cloves, cardamom). Add soaked rice and cook until 80% done. Drain and set aside.

Step 3: Cook the Butter Chicken
In a large skillet, melt butter and add marinated chicken. Sear until browned (5–6 mins), then add tomato puree. Simmer for 10 mins until the sauce thickens. Add cream, stir gently, and cook another 5 mins. Turn off heat and set aside.

Step 4: Layer the Biryani
In a large Dutch oven or oven-safe pot, layer half of the rice at the bottom. Spoon the butter chicken with sauce over it. Sprinkle cilantro, mint, saffron milk. Add remaining rice on top. Garnish again with herbs and saffron if desired.

Step 5: Final Steam (Dum)
Cover tightly with foil and lid. Place on low heat and steam (“dum”) for 20–25 minutes. Let rest for 10 minutes before gently fluffing.

Chef’s Tips & Variations

• Use chicken thighs: They’re juicier and hold up better in sauces.
• Marinate overnight: For deeper flavor and ultra-tender meat.
• Don’t overcook rice: Only cook to 80% so it finishes steaming in the pot.
• Layer with love: The layering step is key — don’t stir after it’s done!
• Add fried onions: For extra richness and texture between layers.
• Make it spicier: Add green chili or extra red chili powder.
• Use ghee: For even more aroma and buttery depth.

What to Serve With Butter Chicken Biryani

This dish is hearty enough to stand on its own, but pairs beautifully with:

• Raita: A cooling yogurt cucumber dip
• Kachumber Salad: Chopped tomato, cucumber, onion with lemon
• Papadum or Naan: For extra crunch or dipping
• Pickled onions or chutney: Adds a bright, tangy note
• Sweet mango lassi: Perfect balance to the spices

WPRM Recipe Card

Prep Time: 30 minutes
Cook Time: 45 minutes
Marinate Time: 1 hour
Total Time: 2 hours 15 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: Indian
Calories: ~620 per serving (approximate)

Ingredients

For the Chicken Marinade:

• 1½ lbs boneless chicken thighs, cut into chunks
• ½ cup Greek yogurt
• 2 tbsp lemon juice
• 2 tbsp ginger-garlic paste
• 1 tsp turmeric
• 1½ tsp garam masala
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt, to taste

For the Butter Chicken Sauce:

• 3 tbsp unsalted butter
• ¾ cup tomato puree
• ½ cup heavy cream
• 1 tsp sugar (optional, to balance acidity)

For the Rice:

• 2 cups basmati rice
• 6 cups water
• 1 bay leaf
• 4 cloves
• 2 cardamom pods
• 1 cinnamon stick
• Salt, to taste

For Layering:

• Pinch of saffron soaked in 2 tbsp warm milk
• ½ cup chopped cilantro
• ½ cup chopped fresh mint

Equipment

• Mixing bowls
• Large skillet or sauté pan
• Saucepan for rice
• Dutch oven or heavy-lid pot
• Fine mesh strainer
• Spatula or tongs
• Aluminum foil

Method

1. Marinate Chicken: In a bowl, mix yogurt, lemon juice, ginger-garlic paste, and spices. Add chicken and coat well. Cover and refrigerate for 1 hour (or overnight).
2. Cook Rice: Rinse rice and soak for 30 minutes. In a large pot, bring water, salt, and whole spices to a boil. Add rice and cook until 80% done (about 7–8 mins). Drain and set aside.
3. Cook Butter Chicken: In a skillet, melt butter over medium heat. Sear marinated chicken until browned, about 5–6 minutes. Add tomato puree and cook 10 minutes, stirring occasionally. Add cream and simmer for 5 more minutes. Turn off heat.
4. Layer the Biryani: In a Dutch oven, spread half the rice on the bottom. Add butter chicken and sauce as the middle layer. Sprinkle half the herbs and saffron milk. Top with remaining rice and finish with herbs and remaining saffron milk.
5. Dum Cook: Cover pot tightly with foil and lid. Cook on low heat for 20–25 minutes. Remove from heat and rest 10 minutes before serving.
6. Serve: Gently fluff rice and serve hot with raita or salad.

Notes

• Storage: Store leftovers in the fridge for up to 3 days. Reheat gently with a splash of water.
• Saffron Substitution: If unavailable, use a few drops of yellow food color for visual effect.
• Vegetarian Option: Use paneer cubes or mixed veggies instead of chicken.
• Make Ahead: Marinate chicken and parboil rice the day before for faster assembly.