Butter chicken biryani/ Chicken makhani biryani is one such scrumptious and simplest biryani. Butter chicken biryani/ Chicken makhani biryani is loaded with flavors from chicken and makhani gravy over which half cooked basmati rice is cooked to perfection on dum.

The creamy, spicy and sweet flavors from makhani gravy is almost the same as the regular makhani gravy. But has few tweaks to get along with basmati rice. It has been made and instead of frying/ shallow frying the chicken I air fried them – a hassle free and healthy way.

Also you know what ??? I made this butter chicken biryani in claypot and it tastes just amazing. Since the time this claypot got shipped here have been making many dishes in it. Most importantly for making biryani in which food tastes 100 times better in taste and always yields perfect texture. I got my claypot from ZISHTA, you could try buying one and you will love it too.

Back to the makhani biryani recipe, I have made this chicken makhani biryani in my version. so it may or may not be same as the originally invented version, but definitely tastes amazing. If you don’t use claypot you can cook this in any pot / vessel you are comfortable in; also if you don’t like air fried version you can cook the chicken in tawa drizzling some oil.

I have included all the notes required along with each step to help the beginners out there. Hope it helps. So here is one easy and delicious recipe to try this Ramadan, where gravy can be reserved to be served with naan. You can check here this recipe BUTTER CHICKEN to be served with naan/ roti. So let’s get to the making of Butter Chicken Biryani/ Chicken Makhani Biryani !!

Other recipes that might interest you:

Butter chicken biryani recipe, Chicken makhani biryani

Recipe by Sandhya Riyaz

0.0 from 0 votes

Course: LunchCuisine: IndianDifficulty: Moderate

Servings

servings

Prep time

minutes

Cooking time

minutes

Marination time

hour

Air frying time

minutes

Ingredients FOR GRINDING

1 nos., Onion (medium sized)
2 nos., Tomato (big sized)
1 tablespoon, Ginger garlic paste
6 nos., Cashews
INGREDIENTS FOR BIRYANI RICE
2 cups, Basmati rice
8 cups, Water
2 tablespoon, Mint
1 teaspoon, Oil
2 tablespoon, Salt
1/2 teaspoon, Cumin seeds
FOR CHICKEN
200 grams Chicken breast
1/2 teaspoon, Ginger garlic paste
1 teaspoon, Red chili powder
1/2 teaspoon, Coriander powder
1/4 teaspoon, Turmeric powder
Salt – to taste
INGREDIENTS TO MAKE CHICKEN MAKHANI BIRYANI
1/4 cup, Mint/ Coriander leaves
1 tablespoon, Kasuri methi
2 tablespoon, Curd
2 tablespoon, Butter
4 nos., Cloves
1/2 nos., Cinnamon stick
3 nos., Cardamom
1 nos., Bay leaf
Salt – to taste
1/4 teaspoon, Turmeric powder
1 tablespoon, Red chili powder
1/2 teaspoon, Coriander powder
1 teaspoon, Garam masala powder
1/3 cup, Fried onion

Directions to make Butter chicken biryani

Cut chicken breast into 4 pieces each of 1 inch pieces. Wash it thoroughly.
Wash and soak basmati rice in enough water for about 30 minutes.
In a bowl add sliced chicken breast, ginger garlic paste, turmeric powder, coriander powder and chili powder. Mix it well and allow it to marinate for about 30 minutes to 1 hour. After 30 minutes to 1 hour preheat Air fryer at 400 for 5 minutes. ( I have CRUX air fryer at home and the below mentioned cook time suits me, timing may vary a little according to the brand)
When the air fryer is preheated brush a tbsp of oil on the baking rack/ place a parchment paper on the baking rack (prevents chicken from sticking) then place the chicken pieces one by one evenly without overcrowding.. Brush a tsp oil over the chicken pieces as well (optional). Now cook for 9 minutes.
After 9 minutes remove the rack from the air fryer and check will be ½ done and that’s what we want because the chicken will be cooked in the gravy again, then let it dum in biryani too. So cook it ½ done otherwise it will get rubbery. Keep the chicken aside.
Now in another pot add 8 cups of water (for 2 cups of soaked basmati rice) to it add mint leaves, half the quantity of whole spices, oil, some more salt. Mix well and allow it to boil. When the water is rolling boil add the soaked rice. Mix well and allow it to cook till it is 80% done.( Since rice is soaked for 30 minutes rice will be cooked to 80% in 8 – 10 minutes, keep checking the rice, when you press the rice, outside should be cooked but inside should be little grainy) Drain the water and keep the rice aside.
In a blender add chopped onion, tomato, ginger garlic paste and cashews. Grind it into fine paste.
Spread/ Grease the claypot with butter to it add cumin seeds, cinnamon, cloves, cardamom and bay leaf. When it is aromatic add ground paste and mix well.
Let it cook until the raw smell is gone and the oil butter/ oil separates. Now add kasuri methi and mix well. Now to the mixture add the ½ done air fried chicken. Mix it well. Now add curd and mix well. If required you can add around ¼ cup water to adjust/ get right consistency. Allow the mixture to simmer well for 2 minutes.
After 2 of simmering add 80% cooked rice. Garnish the rice with mint, cilantro/ coriander leaves and fried onion.
Cook in high flame for 5 minutes then in low flame for 10 minutes or until its done. Do not open dum immediately allow it to rest for 5 minutes without any flame. After 5 minutes of rest time fluff the rice gently and serve it hot with raita!

Notes

* 1 cup = 235 ml

HOW TO MAKE BUTTER CHICKEN BIRYANI WITH STEP BY STEP IMAGES

Cut chicken breast into 4 pieces each of 1 inch pieces. Wash it thoroughly. In a bowl add sliced chicken breast, ginger garlic paste, turmeric powder, coriander powder and chili powder. Mix it well and allow it to marinate for about 30 minutes to 1 hour.
Wash and soak basmati rice in enough water for about 30 minutes.
After 30 minutes to 1 hour preheat Air fryer at 400 for 5 minutes. ( I have CRUX air fryer at home and the below mentioned cook time suits me, timing may vary a little according to the brand) When the air fryer is preheated brush a tbsp of oil on the baking rack/ place a parchment paper on the baking rack (prevents chicken from sticking) then place the chicken pieces one by one evenly without overcrowding. Brush a tsp oil over the chicken pieces as well (optional). Now cook for 9 minutes. After 9 minutes remove the rack from the air fryer and check will be ½ done and that’s what we want because the chicken will be cooked in the gravy again, then let it dum in biryani too. So cook it ½ done otherwise it will get rubbery. Keep the chicken aside.
Now in another pot add 8 cups of water (for 2 cups of soaked basmati rice) to it add mint leaves, half the quantity of whole spices, oil, some more salt. Mix well and allow it to boil. When the water is rolling boil add the soaked rice. Mix well and allow it to cook till it is 80% done.( Since rice is soaked for 30 minutes rice will be cooked to 80% in 8 – 10 minutes, keep checking the rice, when you press the rice, outside should be cooked but inside should be little grainy) Drain the water and keep the rice aside.
In a blender add chopped onion, tomato, ginger garlic paste and cashews. Grind it into fine paste.
Spread/ Grease the claypot with butter to it add cumin seeds, cinnamon, cloves, cardamom and bay leaf. When it is aromatic add ground paste and mix well.
Let it cook until the raw smell is gone and the oil butter/ oil separates. Now add kasuri methi and mix well.
Now to the mixture add the ½ done air fried chicken. Mix it well. Now add curd and mix well. If required you can add around ¼ cup water to adjust/ get right consistency. Allow the mixture to simmer well for 2 minutes.
After 2 of simmering add 80% cooked rice. Garnish the rice with mint, cilantro/ coriander leaves and fried onion.
Cook in high flame for 5 minutes then in low flame for 10 minutes or until its done. Do not open dum immediately allow it to rest for 5 minutes without any flame. After 5 minutes of rest time fluff the rice gently and serve it hot with raita!