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Slow-Cooked Chicken Biryani
Slow-Cooked Chicken Biryani
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Prep Time:
20 minutes
Cook Time:
130 minutes
Total Time:
180 minutes
Tender chicken breast, basmati rice, yogurt, and aromatic Indian spices create a flavorful slow cooker biryani.
Ingredients:
  • 2.5 cups basmati rice
  • 0.25 cup vegetable oil, divided
  • 4 cinnamon sticks
  • 8 whole cloves
  • 4 pods black cardamom
  • 2 onions, sliced
  • 2 tablespoons ginger-garlic paste
  • 0.25 cup chopped fresh mint
  • 3 tablespoons chopped fresh cilantro
  • 1.5 pounds boneless chicken breast, cut into 2-inch cubes
  • 0.75 cup fat-free yogurt
  • 4 green chile peppers
  • 0.25 cup lemon juice
  • 1 tablespoon ground chile pepper
  • 0.25 teaspoon ground turmeric
  • 10 cups water
  • 1 tablespoon salt
  • 1 teaspoon cumin seeds
  • 2 pods green cardamom
  • 2 bay leaves
Instructions:
  • In a large container, submerge the basmati rice in cool water, ensuring there are several inches of water above the rice. Allow it to soak for approximately 30 minutes, then drain.
  • Begin by heating 2 tablespoons of oil in a large skillet over medium heat. Add cinnamon sticks, 8 cloves, and 4 black cardamom pods, and fry until fragrant, about 1 minute. Incorporate onions into the mixture; cook and stir until lightly browned, about 5 minutes. Next, stir in the ginger-garlic paste and continue cooking until fragrant, approximately 1 minute. Finish by sprinkling mint and cilantro on top and cook for an additional minute.
  • Add chicken to the skillet and mix gently, seasoning it with 1 teaspoon of salt. Sauté until the chicken is golden brown, around 20 minutes. Stir in yogurt, green chile peppers, lemon juice, 2 tablespoons of oil, ground chile pepper, and turmeric. Simmer until the sauce begins to show separated oil, about 10 to 20 minutes. Then, lower the heat.
  • While you wait, heat a large pot of water until it boils. Stir in 1 tablespoon of salt, cumin seeds, 2 green cardamom pods, 2 cloves, and bay leaves and let it boil for 1 minute. Stir in the drained rice and bring the water back to a boil. Cook for 2 minutes, and then drain, keeping the whole spices with the rice.
  • Transfer the chicken mixture into a slow cooker and layer with partially cooked rice. Mix well. Cook on High for approximately 1 hour and 30 minutes until the rice is tender.

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