Recipes R Simple

Butter Chicken Biryani | Singapore Style Easy Biryani Rice

butter chicken biryani

Butter Chicken Biryani

butter chicken biryani recipe video

Singapore, being such a cultural melting pot, has a lot to offer in the food scene! There are so many local delights as well as cuisine-fusion varieties available. The Chinese, Malay and Indian as well as the Peranakan food stalls are a plenty.  I feel lucky to call this place home. A foodie’s dream land, really.

Today I am sharing, the recipe for a trendy style Biryani Rice that is showing up in many of the Indian Stalls here. Butter Chicken Biryani..  It combines the method of cooking the ‘Nasi Minyak’, or Malaysian Ghee Rice and a diversified and simplified version of the Indian Butter Chicken. Unlike traditional Indian Biryani dishes, here the rice and chicken is cooked separately and simply served together.  The aroma itself is is quite drool worthy. You are going to love how easy and quick this is to make!!! Let me know in the comments section if you try it. ( Scroll down for the video).

Butter Chicken Biryani | Singapore Style Easy Biryani Rice

butter chicken biryani singapore

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Recipe Name: Butter Chicken Biryani | Singapore Style Easy Biryani Rice
Recipe Type: 
Author: Shana c/o Recipes ‘R’ Simple
Prep time: 
Cook time:
Total time: 
Yield: (4 servings)

butter chicken biryani recipe

Don’t let the list of ingredients deter you. It’s mostly different spices that are common in your pantry.

Butter Chicken Biryani | Singapore Style Easy Biryani Rice


For Butter Chicken:

  • 300 gms boneless chicken breast or thigh, cut into small bite size pieces
  • 3-6 Tbsp vegetable oil
  • A small sized red onion, sliced (about ¹⁄3 cup)
  • 1 large clove garlic, minced
  • 1 tsp ginger, minced
  • 4 cloves
  • 2 cardamom pods, bruised to expose the seeds
  • 2 small sticks of cinnamon
  • ¼ tsp black pepper powder
  • ¹⁄3 tsp turmeric powder
  • 1 tsp chili powder
  • 1 rounded tsp coriander powder
  • ¼ tsp cumin seeds
  • ¹⁄8 tsp fennel seeds
  • 2-3  Tbsp tomato puree
  • 1 tsp chick pea flour / besan *
  • 2 Tbsp evaporated milk
  • 2 Tbsp pouring cream
  • 1 Tbsp butter
  • ¾ – 1 cup water
  • ½ tsp salt (or to taste)
  • 2 Tbsp coriander/ chinese parsley leaves, finely chopped
  • ¹⁄8 tsp ground cumin
  • ¹⁄8 tsp ground garam masala

Butter Chicken Biryani | Singapore Style Easy Biryani Rice

For Marinating the Chicken:

  • 5 large cloves garlic
  • roughly same amount of ginger as the garlic
  • 1 tablespoon lime juice
  • ½ tsp teaspoons salt
  • 1 tsp Kashmiri chili powder

For the Rice:

  • 2 cups basmati rice
  • 2 generous Tbsp ghee
  • A small sized red onion, sliced (about ¹⁄3 cup)
  • 1 large clove garlic, minced
  • 1 tsp ginger, minced
  • 4 cloves
  • 2 cardamom pods, bruised to expose the seeds
  • 2 small sticks of cinnamon
  • 1 tsp tomato puree
  • 3 ¾ cups water
  • ¼ cup milk
  • 2 tsp salt
  • 1 pandan leaf or 1 tsp kewra extract
  • 2 tsp saffron soaked in 3 Tbsp hot water
  • 3 Tbsp raisins fried in a little ghee for garnish

Butter Chicken Biryani | Singapore Style Easy Biryani Rice


  • Rinse the Basmati rice very well. Soak for 10 minutes and then drain thoroughly.
  • Soak the saffron in  HOT water to get a concentrated liquid.
  • Drain the bite sized chicken pieces thoroughly after rinsing.
  • Add all ingredients for the ‘marinade’ to the chicken and mix well. Allow to marinate  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.

  • Heat the ghee in the rice cooker. Add the sliced onion, minced ginger and garlic.
  • Add the whole spices and sauté till lightly golden in color.
  • Next, add the tomato pure and stir briskly. Cook till the oil separates.
  • Tip in the drained rice and fry gently for a few minutes. I like to allow the rice cooker to go to warm setting briefly. 
  • 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.
  • Pour in the water and milk and add salt. give it a stir and close the rice cooker.
  • 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.
  • Fry some raisins in a little ghee to garnish the rice.
Butter Chicken Biryani | Singapore Style Easy Biryani 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.

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


butter chicken biryani youtube

  • * Chick pea 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.

Key Ingredients: Chicken, Rice, Onion, Garlic, Ginger, Tomato Puree,  Lime juice, Ghee, Oil, Salt, Spices, Milk, Coriander.

Leave a comment if you tried – Butter Chicken Biryani | Singapore Style Easy Biryani Rice .



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