Follow these easy steps to create the incredible Rich Butter Chicken Biryani:

1. Marinate the Chicken:
– In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric powder, red chili powder, and salt.
– Add the chicken thighs and coat them well. Cover and marinate for at least 1 hour (or overnight in the fridge for best results).

2. Cook the Chicken:
– In a large skillet, melt the butter over medium heat. Add finely chopped onions and sauté until golden brown.
– Add the marinated chicken to the skillet and cook until browned on all sides.
– Pour in the tomato puree and stir well. Add sugar and simmer for 10-15 minutes, until the chicken is cooked through.
– Stir in the heavy cream and let it simmer for an additional 5 minutes. Remove from heat and set aside.

3. Prepare the Rice:
– Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
– In a large pot, bring 4 cups of water to a boil. Add cloves, cardamom pods, bay leaves, cinnamon stick, and salt.
– Add the drained basmati rice to the boiling water and cook until it’s about 70% cooked (approximately 5-7 minutes).
– Drain the rice and set aside.

4. Layer the Biryani:
– In a large pot or dutch oven, layer half of the partially cooked rice on the bottom.
– Add the butter chicken mixture over the rice, spreading it evenly.
– Top with the remaining rice. If desired, you can sprinkle fried onions on top for added flavor and crunch.

5. Cook the Biryani:
– Cover the pot tightly with a lid. You can seal it with a kitchen towel to trap the steam.
– Cook on low heat for about 20-25 minutes, allowing the flavors to meld and the rice to finish cooking.

6. Garnish and Serve:
– Once cooked, gently fluff the biryani with a fork. Garnish with chopped cilantro and additional fried onions if desired.