How to make Butter Chicken Biryani - Rich and tasty – this chicken biryani is a winner indeed.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tandoori chicken, Cooked rice (पके हुए चावल)

Cuisine : Punjabi

Course : Rice

Butter Chicken Biryani Recipe Card

Butter Chicken Biryani

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 3-3.30 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Butter Chicken Biryani Recipe

  • Tandoori chicken cut into pieces on bone and half cooked 750 grams

  • Cooked rice 3 cups

  • Oil 2-3 tablespoons

  • Butter ¼ cup

  • Green chillies slit 2-3

  • Ginger cut into strips 1 inch

  • Mace blade 1

  • Green cardamoms 3-4

  • Onions chopped 3-4 medium

  • Ginger-garlic paste 1 tablespoon

  • Tomato puree 3 cups

  • Red chilli powder 1 teaspoon

  • Garam masala powder 1½ teaspoons

  • Dried fenugreek leaves (kasoori methi) ½ teaspoon

  • Salt to taste

  • Fresh cream 2 tablespoons

  • Honey 1 tablespoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Fresh mint leaves 8-9

  • Browned Onions 1 cup

  • Ghee 3-4 tablespoons

  • Screw pine (kewda) water 2 teaspoons


Step 1

Heat oil and butter in a non-stick pan. Add green chillies and some of the ginger, mix and sauté for 30 seconds.

Step 2

Add mace and cardamoms, mix and sauté for a minute. Add onions, mix and sauté till golden.

Step 3

Add ginger-garlic paste, mix and sauté for a minute. Add tomato puree and mix well.

Step 4

Add chilli powder, mix, cover and cook for 8-10 minutes. Add 1 teaspoon garam masala powder, dried fenugreek leaves and salt, mix well and cook for 2-3 minutes.

Step 5

Strain the mixture into a deep non-stick pan, put on heat and stir. Add chicken pieces and mix well. Add cream and honey and mix well.

Step 6

Spread half the rice over the chicken, top with some of the remaining ginger, sprinkle 1 tablespoon coriander leaves, mint leaves, remaining garam masala powder and half the browned onions. Spread the remaining rice, sprinkle remaining coriander leaves, remaining ginger, remaining browned onions. Drizzle ghee and screw pine water, cover and cook on low heat for 15-20 minutes.

Step 7

Serve hot.