Name: Slow-Cooked Chicken Biryani
Prep time: 20 min
Cook time: 130 min
Total time: 180 min
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; 1 teaspoon salt; 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

Slow-Cooked Chicken Biryani

4.0

(4)

3 Reviews

2 Photos

This slow cooker biryani is a variation of two of my favorite biryani recipes, adjusted to fit my family's preferences and time limitations. Biryani can be a time-consuming dish, but this is an easy way to make it from scratch. The end result is packed full of flavor and can be spicy. It's best eaten with yogurt or Indian raita.

Recipe by Nadoonie

Updated on March 30, 2023

Prep Time:

20 mins

Cook Time:

2 hrs 10 mins

Additional Time:

30 mins

Total Time:

3 hrs

Servings:

Jump to Nutrition Facts

Ingredients

2 ½ cups basmati rice
4 tablespoons vegetable oil, divided
4 cinnamon sticks
12 whole cloves, divided
4 pods black cardamom
2 onions, sliced
2 tablespoons ginger-garlic paste
¼ cup chopped fresh mint
3 tablespoons chopped fresh cilantro
1 ½ pounds boneless chicken breast, cut into 2-inch cubes
1 teaspoon salt
¾ cup fat-free yogurt
4 green chile peppers
¼ cup lemon juice
1 tablespoon ground chile pepper
¼ teaspoon ground turmeric
10 cups water
1 tablespoon salt
1 teaspoon cumin seeds
2 pod green cardamom
2 bay leaves

Directions

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

Tips

If your slow cooker has vents, cover them with aluminum foil.

Nutrition Facts (per serving)

316	Calories
12g	Fat
22g	Carbs
30g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 316
% Daily Value *
Total Fat 12g	15%
Saturated Fat 2g	8%
Cholesterol 73mg	24%
Sodium 1219mg	53%
Total Carbohydrate 22g	8%
Dietary Fiber 2g	6%
Total Sugars 3g
Protein 30g
Vitamin C 17mg	87%
Calcium 99mg	8%
Iron 2mg	13%
Potassium 418mg	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.