Butter Chicken Biryani - SK Khazana

When butter chicken and biryani is cooked in one pot, the result is magical This is a Sanjeev Kapoor exclusive recipe.

New Update
Butter Chicken Biryani - SK Khazana

Main Ingredients Chicken, Basmati rice
Cuisine Indian
Course Rice
Prep Time 51-60 minutes
Cook time 31-40 minutes
Serve 4
Taste Tangy
Level of Cooking Difficult
Others Non Veg

Ingredients list for Butter Chicken Biryani - SK Khazana

  • 750 grams Chicken on the bone, cut into 1 inch pieces
  • 1 1/2 cups Basmati rice soaked for 30 minutes and drained
  • 2 tablespoons Butter
  • to taste Salt
  • 2 1/2 teaspoons Kashmiri red chilli powder
  • 1/4 teaspoon Turmeric powder
  • 3/4 teaspoon Garam masala
  • 1 tablespoon Ginger-garlic paste
  • 1 teaspoon Ghee
  • 3 teaspoons Lemon juice
  • 3 tablespoons Hung yogurt
  • 1 tablespoon Mustard oil
  • 1 tablespoon Oil
  • for drizzling Oil
  • 2 blade Mace
  • 2 medium Onions pureed
  • 3 medium Tomatoes pureed
  • 2-3 Green cardamoms
  • 1 Black cardamom
  • 2-3 Cloves
  • 1 inch stick Cinnamon
  • 2-4 Black peppercorns
  • 1/2 teaspoon Kasoori methi powder
  • 1/2 cup Fresh cream
  • 1/2 cup Fried onions
  • for garnish Fried onions
  • 1 1/2 tablespoons coriander leaves chopped
  • for garnish coriander leaves
  • 12-15 Fresh mint leaves
  • 2 pinches Nutmeg powder
  • 2 pinches Green cardamom powder
  • a pinch Saffron (kesar) soaked in 3 tbsps warm milk for 10-15 minutes
  • a few Burning charcoal pieces
  • to taste Raita


  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.
  2. Heat butter and oil in a deep non-stick pan, add mace blades and onion puree, mix and sauté till golden brown.
  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.
  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.
  5. Add rice, mix and cook for 3-5 minutes on high heat or till the rice is ¾ cooked.
  6. Add the marinated chicken to the onion-tomato mixture and sauté for 1 minute.
    Drain the rice.
  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.
  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.
  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.
  10. Sprinkle remaining green cardamom powder, remaining nutmeg powder and remaining lemon juice. Drizzle soaked saffron milk.
  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.
  12. Transfer the biryani onto a serving plate, garnish with fried onions and coriander leaves and serve hot with raita.