Description
A fragrant and flavorful Butter Chicken Biryani made with marinated chicken cooked with aromatic spices, layered with basmati rice, and finished in a clay pot for a rich and delicious one-pot meal. The chicken is air-fried to retain juiciness and then simmered in a creamy, spiced masala before being combined with partially cooked rice and slow-cooked to perfection.
Ingredients
For marinating the chicken:
- 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
For cooking the rice:
- 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
For the masala base:
- 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
For garnish:
- 1/4 cup fresh mint leaves and/or cilantro
- 1/3 cup crispy fried onions
Instructions
- Marinate the chicken: Cut chicken breast into 1-inch pieces, wash thoroughly, then mix with ginger garlic paste, turmeric powder, coriander powder, red chili powder, and salt. Cover and marinate for 30 minutes to 1 hour to tenderize and infuse flavors.
- Prepare the rice: Soak basmati rice for 30 minutes. Boil 8 cups water, add salt, mint leaves, half of the whole spices (cloves, cinnamon stick, cardamom pods, bay leaf), and oil. Cook soaked rice until 80% done, about 8-10 minutes, then drain and set aside.
- Air-fry the chicken: Preheat air fryer to 400°F (200°C) for 5 minutes. Oil the rack or use parchment paper. Arrange marinated chicken pieces without crowding, optionally brush with extra oil, and cook for 9 minutes until halfway done. Set aside.
- Make the masala base: Chop onion and tomatoes, blend with ginger garlic paste and cashews to a smooth paste. Heat butter in a clay pot, sauté cumin seeds, whole spices (cloves, cinnamon, cardamom pod, bay leaf) until aromatic. Add the paste, cook till raw smell disappears and oil separates, then stir in kasuri methi.
- Combine chicken with masala: Add air-fried chicken to the pot, mix well, add yogurt and stir. Add water if too thick. Simmer for 2 minutes and adjust salt to taste.
- Layer rice over chicken: Spread the partially cooked rice over the chicken mixture, sprinkle garam masala, garnish with mint/cilantro and crispy fried onions. Cover pot tightly.
- Final cooking: Cook on high flame for 5 minutes, then reduce to low flame and cook for another 10 minutes. Turn off heat and let biryani rest covered for 5 minutes.
- Serve: Gently fluff the rice with a fork, serve hot with raita or a preferred side dish.
Notes
- Marinating the chicken for at least 30 minutes improves flavor and tenderness.
- The rice should be cooked until 80% done to prevent mushiness during final cooking.
- Air-frying the chicken halfway ensures it remains juicy and tender when cooked with the masala.
- Use a heavy-bottomed clay pot or similar vessel to retain heat and develop aroma.
- Resting the biryani after cooking helps the flavors meld and rice to finish cooking in its steam.
- Garnish with fresh herbs and crispy onions adds texture and vibrant flavor.
- Adjust chili powder and spices according to your heat preference.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Indian
