Butter Chicken Biryani Singapore

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Deliciously fragrant Biryani rice served with Easy to make Butter Chicken. This is Singapore-style Butter Chicken Biryani!

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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.

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

For the Butter Chicken:

Boneless chicken breast or thigh, cut into small bite-size pieces		300 gms
Vegetable oil		3-6 Tbsp
Red onion, sliced		One small sized (about ¹⁄3 cup)
Garlic, minced		1 large clove
Ginger, minced		1 tsp
Cloves (spice)		4
Green cardamom ,bruised to expose the seeds		2 pods
Cinnamon		2 small sticks
Black pepper powder		¼ tsp
Turmeric powder		¹⁄3 tsp
Chilli powder		1 tsp
Coriander powder		1 rounded tsp
Cumin seeds (whole)		¼ tsp
Fennel seed powder		¹⁄8 tsp
Tomato puree		2-3  Tbsp
Chickpea flour/besan (see notes)		1 tsp
Evaporated milk ( or you can use Nestle cream, the one from the small can (unsweetened)		2 Tbsp
Pouring / fresh cream		2 Tbsp
Butter		1 Tbsp
Water		¾ - 1 cup
Salt		½ tsp (or to taste)
Coriander (Chinese parsley) leaves, finely chopped		2 Tbsp
Cumin powder		¹⁄8 tsp
Garam masala powder (use your own or check out my recipe for North Indian Garam Masala)		¹⁄8 tsp

To Marinate the Chicken:

Garlic		5 large cloves
Ginger		Roughly the same amount as the garlic
Lime juice		1 Tbsp
Salt		½ tsp
Kashmiri red chili powder		1 tsp

For the Rice:

Basmati rice		2 cups
Ghee /Clarified butter		2 generous Tbsp
Red onion, sliced		One small sized(about ¹⁄3 cup)
Garlic, minced		1 large clove
Ginger, minced		1 tsp
Cloves		4
Green cardamom, bruised to expose the seeds		2 pods
Cinnamon		2 small sticks
Tomato puree		1 tsp
Water		3 ¾ cups
Milk		¼ cup
Salt		2 tsp
Pandan leaf or 1 tsp kewra extract (I prefer Kewra extract)		1
Saffron (soaked in 3 Tbsp hot water)		2 tsp
Raisins (fried in a little ghee for garnish)		3 Tbsp

Method:

1. Rinse the Basmati rice very well. Soak for 10 minutes and then drain thoroughly.
2. Soak the saffron in  HOT water to get a concentrated liquid.
3. Drain the bite-sized chicken pieces thoroughly after rinsing.
4. 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.

1. Heat the ghee in the rice cooker. Add the sliced onion, minced ginger, and garlic.
2. Add the whole spices and sauté till lightly golden in color.
3. Next, add the tomato pure and stir briskly. Cook till the oil separates.
4. 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. 
5. 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.
6. Pour in the water and milk and add salt. give it a stir and close the rice cooker.
7. 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.
8. Fry some raisins in a little ghee to garnish the rice.

Prepare Butter Chicken:

While the rice has started to cook, we will start our Butter chicken, this way both will be done around the same time.

1. 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.
2. Add butter and allow to melt through.
3. Use a strainer to remove the chicken and return the strained oil into the pan. Add a little more if needed.
4. When the oil is hot again, add the onion, garlic, ginger. Allow to sweat.
5. Also, add the whole spices. Saute till light golden in color.
6. Next, add in the remaining spices (except ground cumin and garam masala) Stir on medium heat till aromatic.
7. Add the tomato puree and stir till the oil separates.
8. Return the fried chicken and toss it well in the sautéed masala. About 1 minute.
9. Now add about ¾ cups water and bring to a boil. Add salt to taste.
10. Mix the chickpea flour/besan in 2 Tbsp of water till there are no more lumps.
11. Add this to the gravy that has come to a boil. Allow the gravy to thicken slightly.
12. Now add the evaporated milk and cream and stir briskly to avoid any curdling.
13. Finally add the ground cumin (powder),  garam masala, and chopped coriander.
14. Remove from heat. Serve hot with the fluffed-up rice (garnished with fried raisins) and yogurt.

Butter Chicken Biryani Singapore

 

Notes:

• * 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 milked 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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