Deliciously fragrant Butter Chicken Biryani Singapore is fragrant rice served with easy-to-make Butter Chicken. This is Singapore-style Butter Chicken Biryani! For those who like Biryanis that are milder in heat.
Butter Chicken Biryani
® This is a RAS signature Recipe©
Prep time:20 min Cook time:40 min Servings:4
♦Don't let the list of ingredients deter you. ♦It's mostly different spices that are common in your pantry..
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Butter Chicken Biryani Singapore
Description
When you are craving something rich, indulgent, and less spicy than traditional Biryanis. An easy-to-make Butter Chicken served with aromatic biryani rice. This is popular for those with a milder spice tolerance.
Ingredients:
For Butter Chicken:
For Marinating the Chicken:
For the Rice:
Instructions
Video
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Rinse the Basmati rice very well. Soak for 10 minutes and then drain thoroughly.
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Soak the saffron in HOT water to get a concentrated liquid.
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Drain the bite-sized chicken pieces thoroughly after rinsing.
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Add all ingredients for the 'marinade' to the chicken and mix well. Allow marinating while you prepare all other ingredients and start cooking the rice.
Cook the Rice: I recommend using a rice cooker to cook the rice perfectly. If you dont have a rice cooker, use a heavy pot with a lid.
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Heat the ghee in the rice cooker. Add the sliced onion, minced ginger, and garlic.
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Add the whole spices and sauté till lightly golden in color.
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Next, add the tomato puree and stir briskly. Cook till the oil separates.
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Tip in the drained rice and fry gently for a few minutes. I like to allow the rice cooker to go to the 'warm' setting briefly.
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If using pandan (screw pine) leaf, tie it into a knot and add it now. If you are using Kewra(screw pine) essence, we will add it later.
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Pour in the water and milk and add salt. stir it and close the rice cooker.
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Cook till done. As soon as the cooker mode changes from cook to warm.. you want to turn off the main heat supply. Leaving it on the 'warm' setting will cause the rice to overcook. Also, open the rice cooker lid as soon as it is done to allow excess steam to escape. Immediately sprinkle the Kewra essence and the saffron solution now. Toss well from the bottom with a large fork or spatula, till the color is evenly distributed. Cover the rice till ready to serve.
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Fry some raisins in a little ghee to garnish the rice.
Prepare Butter Chicken:
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While the rice has started to cook, we will start our Butter chicken, this way both will be done around the same time.
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Heat about 3 Tbsp of oil in a pan. Add the marinated chicken and fry. The liquids will be released. Continue cooking on medium-high heat, with occasional stirring, till the liquid evaporates. Then continue to toss till the chicken is lightly fried. This takes about 5-8 minutes.
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Add butter and allow to melt through.
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Use a strainer to remove the chicken and return the strained oil to the pan. Add a little more if needed.
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When the oil is hot again, add the onion, garlic, and ginger. Allow to sweat.
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Also, add the whole spices. Sauté till light golden in color.
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Next, add in the remaining spices (except ground cumin and garam masala) Stir on medium heat till aromatic.
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Add the tomato puree and stir till the oil separates.
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Return the fried chicken and toss it well in the sautéed masala. About 1 minute.
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Now add about ¾ cups of water and bring to a boil. Add salt to taste.
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Mix the chickpea flour/besan in 2 Tbsp of water till there are no more lumps.
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Add this to the gravy that has come to a boil. Allow the gravy to thicken slightly.
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Now add the evaporated milk and cream and stir briskly to avoid any curdling.
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Finally, add the ground cumin (powder), garam masala, and chopped coriander.
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Remove from heat. Serve hot with the fluffed-up rice (garnished with fried raisins) and yogurt.
Note
- * Chickpea flour or Besan is used to thicken as well as to give a nutty aroma.. if you do not have it, you can use cornstarch.
- Kewra extract or screw pine water is the water of the screw pine blossom. Located near Rosewater and Orange Blossom water at your local Indian/ Pakistani stores.
- You will notice I have used a combination of evaporated milk, canned cream, as well as fresh pouring cream. I found that this gives the best flavor and texture.
- Key Ingredients:Chicken, Rice, Onion, Garlic, Ginger, Tomato Puree, Lime juice, Ghee, Oil, Salt, Spices, Milk, Coriander.
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