Butter Chicken Biryani with Eggs (Printable Version)
A luxurious layered Indian dish combining aromatic rice, creamy butter chicken, and boiled eggs for a complete meal experience.
# What You'll Need:
→ For Butter Chicken
01 -
500g boneless chicken thighs or breasts, cubed
02 -
2 tbsp yogurt
03 -
1 tsp ginger-garlic paste
04 -
1 tsp red chili powder
05 -
½ tsp turmeric
06 -
Salt to taste
07 -
1 tbsp lemon juice
08 -
2 tbsp butter
09 -
1 medium onion, chopped
10 -
1 cup tomato puree
11 -
¼ cup cream
12 -
1 tsp garam masala
13 -
1 tsp kasuri methi (dried fenugreek leaves)
→ For Biryani Rice
14 -
1½ cups basmati rice
15 -
2-3 whole cloves
16 -
2-3 cardamom pods
17 -
1 bay leaf
18 -
½ tsp cumin seeds
19 -
Salt to taste
→ For Garnish and Layering
20 -
2 tbsp ghee or butter
21 -
A pinch of saffron soaked in 2 tbsp warm milk
22 -
4 boiled eggs, halved
23 -
Fried onions (optional)
24 -
Chopped coriander and mint leaves
# Steps To Follow:
01 -
Combine chicken with yogurt, lemon juice, chili powder, turmeric, salt, and ginger-garlic paste. Let it marinate for at least 30 minutes (or overnight for best flavor).
02 -
Heat butter in a pan. Sauté onions until golden. Add marinated chicken and cook until sealed and tender. Pour in tomato puree and cook until thickened. Stir in cream, garam masala, kasuri methi, and adjust seasoning. Simmer for 5–10 minutes.
03 -
Wash and soak basmati rice for 30 minutes. Boil water, add whole spices, salt, and soaked rice. Cook until 80% done. Drain and set aside.
04 -
In a large pot, spread a layer of butter chicken at the bottom. Add a layer of rice. Repeat until all chicken and rice are used. Drizzle saffron milk, ghee, and top with halved boiled eggs. Cover tightly and steam on low heat for 15–20 minutes (or bake at 180°C/350°F for 20 minutes).
# Notes and Tips:
01 -
Serve hot, garnished with coriander, mint, and a side of cucumber raita or plain yogurt.
02 -
Refrigerate in an airtight container for up to 3 days.
03 -
Reheat in the microwave or on the stove with a sprinkle of water to retain moisture.
04 -
Use chicken thighs for juicier texture.
05 -
Add a touch of sugar if your tomato puree is too tangy.
06 -
Don't overcook the rice before layering—it should be firm.
07 -
Use fresh boiled eggs for the best texture and look.