Rich Butter Chicken Biryani

I love cooking Rich Butter Chicken Biryani. I make it when I want a warm meal that fills the house with good smell. I also like to pair dishes, so sometimes I serve a butter chicken pasta that my family adores: a simple cowboy butter chicken pasta.

Dad James always set the table for dinner, Mom Eva kept the spice box near, and Sister Jennifer sneaked extra rice. I still see them in small kitchen moments.

Your Ingredients List

• 2 cups basmati rice
• 500g chicken, cut into pieces
• 1 cup butter
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 1 cup heavy cream
• 3-4 garlic cloves, minced
• 1 inch ginger, grated
• 2 tsp garam masala
• 1 tsp turmeric powder
• 1 tsp cumin powder
• Salt to taste
• Fresh cilantro, for garnish
• Saffron strands (optional)

My Go-To Equipment

I keep a few tools close when I make this biryani. I use a large pan for the chicken base. I boil rice in a pot that lets me check the grain easily. I use a heavy bottom pot to layer the rice and chicken for the final slow cook. A wooden spoon and a fine colander help a lot. I also use a small bowl to bloom saffron when I have it.

The Simple Steps to Follow

• Soak the basmati rice in water for 30 minutes, then drain.
• Melt butter in a large pan and sauté the onions until they turn golden.
• Add garlic and ginger and cook for one more minute.
• Stir in the tomatoes and cook until they soften.
• Add the chicken pieces, garam masala, turmeric, cumin, and salt and cook until the chicken is browned and cooked through.
• Pour in the heavy cream and let the sauce simmer until it thickens a little.
• Boil water in a separate pot, add the soaked rice, and cook until the rice is al dente.
• Layer the chicken mixture and the cooked rice in a large pot and sprinkle saffron strands if you use them.
• Garnish with fresh cilantro and cover the pot.
• Let the layered pot cook on low heat for 20 minutes so the flavors blend.

Healthy Twists on a Classic

I like to keep the heart of this dish rich and still add a few healthy tweaks. I trim extra skin from the chicken and use less butter when I want to shave fat. I replace heavy cream with a mix of low fat yogurt and a splash of milk for a lighter sauce that still tastes creamy. I also add more vegetables. Peas, carrots, and bell pepper work well with the spices.

If you want a bright twist, I add a squeeze of lemon at the end. It lifts the flavors and makes the dish feel fresher. Sometimes I make a lighter side of cucumber raita and roasted cauliflower to balance the meal. For a different comfort food evening, I pair a lighter butter chicken with creamy lemon butter chicken and crispy zucchini as a fresh side.

Serving Suggestions From My Table

I serve Rich Butter Chicken Biryani with a few simple extras that make the meal feel special. I put a dish of cool raita on the table, a bowl of sliced onions tossed in lemon, and a small salad of fresh greens. Warm naan or soft flatbread works well if you want more to eat with the sauce.

For weeknights, I like to keep things easy and pair the biryani with quick sides. I sometimes make buttery noodles or a small pasta salad when the family needs something fast. If you enjoy a simple noodle side, try my easy buttered noodle idea that fits the same flavor family: easy one pan chicken buttered noodles.

Getting It Just Right

I pay attention to a few small things that make a big difference. First, I always rinse and soak basmati rice to keep the grains long and separate. I do not overcook the rice in the water stage. I want it al dente so the final steam keeps it perfect.

I brown the chicken but I do not overcook it in the sauce stage. The chicken should finish cooking in the layered pot. I use low heat for the final 20 minutes to let steam marry the flavors without drying the dish. If I use saffron, I warm a little milk and let the strands sit to bloom. I add that milk to the top layer for color and aroma.

Taste the sauce before you layer. You can add a little salt or a pinch more garam masala. I also watch the butter level. If the sauce feels too oily, I skim a little off before layering. If the sauce is too thin, I simmer a bit longer on medium heat to thicken gently.

How to Store Leftovers

I cool the biryani a little before I store it. I move portions into airtight containers. The rice and chicken keep well in the fridge for up to three days. I also freeze portions for up to three months if I want to save meals.

To reheat, I add a splash of water or milk to loosen the rice and microwave in short bursts. You can also warm leftovers on the stove in a pan with a lid so the steam revives the grains. If frozen, thaw in the fridge overnight before reheating.

Enjoy Every Moment

I cook this biryani when I want a full and warm meal. I take my time and enjoy the smells and colors. I plate it with care and I watch faces light up. Cooking like this is how I make the home feel kind and full.

A Few Common Questions

How long can I keep Rich Butter Chicken Biryani in the fridge?

I store Rich Butter Chicken Biryani in the fridge for up to three days in an airtight container. Keep it cold and reheat only what you plan to eat that day.

Can I make Rich Butter Chicken Biryani ahead of time?

Yes, you can make the chicken mix a day ahead and keep the rice separate. Layer and steam the dish the day you want to serve it. This keeps the rice texture fresh and lets the flavors blend nicely when you cook it through.

Can I make a vegetarian version of Rich Butter Chicken Biryani?

You can swap the chicken for firm tofu, paneer, or a mix of hearty vegetables. Cook them in the same spiced butter sauce. Follow the same steps and adjust cooking times so the vegetables or paneer remain tender and not mushy.

Rich Butter Chicken Biryani

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• Author: sarah
• Total Time: 75 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

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Description

A rich and aromatic Butter Chicken Biryani that fills the house with delightful scents, perfect for a warm meal.

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Ingredients

Scale 1x2x3x

• 2 cups basmati rice
• 500g chicken, cut into pieces
• 1 cup butter
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 1 cup heavy cream
• 3–4 garlic cloves, minced
• 1 inch ginger, grated
• 2 tsp garam masala
• 1 tsp turmeric powder
• 1 tsp cumin powder
• Salt to taste
• Fresh cilantro, for garnish
• Saffron strands (optional)

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Instructions

1. Soak the basmati rice in water for 30 minutes, then drain.
2. Melt butter in a large pan and sauté the onions until they turn golden.
3. Add garlic and ginger and cook for one more minute.
4. Stir in the tomatoes and cook until they soften.
5. Add the chicken pieces, garam masala, turmeric, cumin, and salt and cook until the chicken is browned and cooked through.
6. Pour in the heavy cream and let the sauce simmer until it thickens a little.
7. Boil water in a separate pot, add the soaked rice, and cook until the rice is al dente.
8. Layer the chicken mixture and the cooked rice in a large pot and sprinkle saffron strands if you use them.
9. Garnish with fresh cilantro and cover the pot.
10. Let the layered pot cook on low heat for 20 minutes so the flavors blend.

Notes

For a lighter version, use less butter and replace heavy cream with low fat yogurt.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Indian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 500mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 80mg

Keywords: biryani, butter chicken, Indian cuisine, rice, family meal