How to make Butter Chicken Biryani - SK Khazana -

When butter chicken and biryani is cooked in one pot, the result is magical

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken (चिकन), Basmati rice (बासमती चावल)

Cuisine : Indian

Course : Rice

For more recipes related to Butter Chicken Biryani - SK Khazana checkout Yakhni Pulao, Chicken Pulao, Chicken Fried Rice, Chicken Pulao . You can also find more Rice recipes like Apple Meethe Chawal Sichuan Kimchi Rice Simple Prawn Pulao Brown Fried Rice

Butter Chicken Biryani - SK Khazana

Butter Chicken Biryani - SK Khazana Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 51-60 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Difficult

Taste : Tangy

Ingredients for Butter Chicken Biryani - SK Khazana Recipe

  • Chicken on the bone, cut into 1 inch pieces 750 grams

  • Basmati rice soaked for 30 minutes and drained 1 1/2 cups

  • Butter 2 tablespoons

  • Salt to taste

  • Kashmiri red chilli powder 2 1/2 teaspoons

  • Turmeric powder 1/4 teaspoon

  • Garam masala 3/4 teaspoon

  • Ginger-garlic paste 1 tablespoon

  • Ghee 1 teaspoon

  • Lemon juice 3 teaspoons

  • Hung yogurt 3 tablespoons

  • Mustard oil 1 tablespoon

  • Oil 1 tablespoon

  • Oil for drizzling

  • Mace 2 blade

  • Onions pureed 2 medium

  • Tomatoes pureed 3 medium

  • Green cardamoms 2-3

  • Black cardamom 1

  • Cloves 2-3

  • Cinnamon 1 inch stick

  • Black peppercorns 2-4

  • Kasoori methi powder 1/2 teaspoon

  • Fresh cream 1/2 cup

  • Fried onions 1/2 cup

  • Fried onions for garnish

  • coriander leaves chopped 1 1/2 tablespoons

  • coriander leaves for garnish

  • Fresh mint leaves 12-15

  • Nutmeg powder 2 pinches

  • Green cardamom powder 2 pinches

  • Saffron (kesar) soaked in 3 tbsps warm milk for 10-15 minutes a pinch

  • Burning charcoal pieces a few

  • Raita to taste


Step 1

Take chicken pieces in a bowl, add salt, 1½ tsps red chilli powder, turmeric powder, ½ tsp garam masala, ginger-garlic paste, ½ tsp ghee, 1 tsp lemon juice and hung yogurt and mix well. Add mustard oil and mix well and set aside to marinate for 30 minutes.

Step 2

Heat butter and oil in a deep non-stick pan, add mace blades and onion puree, mix and sauté till golden brown.

Step 3

Add salt, remaining red chilli powder and 2 tbsps water, mix well. Add tomato puree and sauté for 1-2 minutes. Cover and cook for 7-10 minutes or till oil separates.

Step 4

Boil sufficient water in another deep non-stick pan, add 2 tsps salt and 1 tsp lemon juice. Open green cardamom pods and add. Add black cardamom, cloves, cinnamon stick, black peppercorns and ½ tsp ghee and mix well. Let the water boil for 3-4 minutes.

Step 5

Add rice, mix and cook for 3-5 minutes on high heat or till the rice is ¾ cooked.

Step 6

Add the marinated chicken to the onion-tomato mixture and sauté for 1 minute. Drain the rice.

Step 7

Add ½ cup water to the chicken and mix well. Add kasuri methi powder, cover and cook for 7-10 minutes or till the chicken is almost cooked. Reduce the heat to low and add fresh cream.

Step 8

Sprinkle ¼ cup fried onions and 1 tbsp coriander leaves over the chicken. Tear 8-10 mint leaves and sprinkle. Sprinkle a pinch of nutmeg powder and a pinch of green cardamom powder.

Step 9

Add rice and spread it evenly, sprinkle salt and remaining garam masala over the rice. Sprinkle ¼ cup fried onions, remaining coriander leaves and remaining torn mint leaves.

Step 10

Sprinkle remaining green cardamom powder, remaining nutmeg powder and remaining lemon juice. Drizzle soaked saffron milk.

Step 11

Keep a small stainless steel bowl in the centre of the rice, place a piece of burning charcoal in it, drizzle a little oil over it, cover and let the smoke infuse for 1 minute. Remove the bowl, cover the pan and cook on low heat for 10-15 minutes.

Step 12

Transfer the biryani onto a serving plate, garnish with fried onions and coriander leaves and serve hot with raita.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.