Slow-Cooked Chicken Biryani

Chicken breast is layered with basmati rice, yogurt, and loads of Indian spices in this recipe for biryani finished off in the slow cooker.

Rated 4 from 2 votes

Place basmati rice in a large container and cover with several inches of cool water. Let soak, about 30 minutes. Drain.

Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add cinnamon sticks, 8 cloves, and 4 black cardamom pods; fry until fragrant, about 1 minute. Add onions; cook and stir until lightly browned, about 5 minutes. Stir in ginger-garlic paste; cook until fragrant, about 1 minute. Sprinkle mint and cilantro on top; cook 1 minute more.

Stir chicken into the skillet; season with 1 teaspoon salt. Cook and stir until chicken is browned, about 20 minutes. Stir in yogurt, green chile peppers, lemon juice, remaining 2 tablespoons oil, chile pepper, and turmeric. Cook until oil begins to separate from the sauce, 10 to 20 minutes. Reduce heat to low.

Bring water to a boil in a large pot. Add 1 teaspoon salt, cumin, 2 green cardamom pods, 2 cloves, and bay leaves; boil for 1 minute. Add drained rice. Bring water back up to a boil and cook for 2 minutes. Remove from heat and drain, reserving whole spices in the rice.

Spoon chicken mixture into a slow cooker. Top with partially cooked rice; mix together.

Cook on High until rice is tender, about 1 hour 30 minutes.

Slow-Cooked Chicken Biryani

What You Need

Instructions

Popular Recipes List