This slow cooker version of biryani features tender cubes of chicken breast layered with basmati rice, yogurt, and a plethora of Indian spices.
Preparation Time
20 mins
Cooking Time
2 hr 10 mins
Total Time
2 hr 30 mins
Calories
316 Calories
Recipe Instructions
Step 1
Place basmati rice into a large container and cover with several inches of cool water. Let soak for about 30 minutes. Drain.
Step 2
Heat 2 tablespoons 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 for 1 more minute.
Step 3
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, ground chile pepper, and turmeric. Cook until oil begins to separate from the sauce, 10 to 20 minutes. Reduce the heat to low.
Step 4
Meanwhile, bring water to a boil in a large pot. Add 1 tablespoon salt, cumin seeds, 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 the heat and drain, reserving whole spices in the rice.
Step 5
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.
Ingredients
1 teaspoon salt
1 tablespoon salt
8 whole cloves
10 cups water
2 bay leaves
3 tablespoons chopped fresh cilantro
1 teaspoon cumin seeds
2 onions, sliced
4 cinnamon sticks
2 pods green cardamom
2 tablespoons ginger-garlic paste
4 green chile peppers
4 pods black cardamom
1 tablespoon ground chile pepper
0.25 cup lemon juice
0.25 cup chopped fresh mint
0.25 teaspoon ground turmeric
0.25 cup vegetable oil, divided
2.5 cups basmati rice
1.5 pounds boneless chicken breast, cut into 2-inch cubes
