Chicken Biryani
How to cook Chicken Biryani in a Rice Cooker at Home. Delicious, spicy marinated chicken paired with flavourful, fluffy Basmati rice all cooked using just a rice cooker.
🍳 Cook: 1 min
Ingredients
| 300 g | Basmati rice | |
| 150 ml | Water | |
| 150 ml | Chicken Stock | |
| 0.5 tsp | 2.5 ml | Cumin seeds |
| 3 | Cloves | |
| 5 | Cardamom seeds | |
| 1 | Cinnamon stick | |
| 2 tbsp | 30 ml | Ghee |
| 0.5 tsp | 2.5 ml | Salt |
| to taste | Chopped coriander leaves | |
| 500 g | Chicken thigh | |
| 1 tbsp | 15 ml | Garam masala |
| 1 tbsp | 15 ml | Grated ginger |
| 1 tbsp | 15 ml | Grated garlic |
| 2 tbsp | 30 ml | Yogurt |
| 1 tbsp | 15 ml | Red chili powder |
| 1 tbsp | 15 ml | Turmeric powder |
| to taste | Salt and pepper |
Instructions
Who doesn't love a clean kitchen especially while cooking? This Rice Cooker Chicken Biryani recipe is definitely one to learn for quick and fuss-free cooking! Delicious, spicy marinated chicken paired with flavourful, fluffy Basmati rice all cooked using just a rice cooker. This classic Indian recipe smells and tastes so good it will leave everybody wanting seconds.
Easy Level: Easy Cook Time: 1 Hr Servings: 4
- Cut chicken into chunks, add all ingredients under marinate into a bowl and mix well together with chicken.
- Marinade chicken for at least 30 minutes.
- Wash Basmati rice.
- Add ghee in a pan over medium low heat, add in cinnamon, cloves, cardamom seeds, cumin seeds and stir fry until fragrant.
- Turn up heat and add in marinated chicken. Stir fry until chicken is lightly browned.
- Add in washed rice and mix well.
- Transfer into a rice cooker, add in chicken stock and water. Make sure rice is submerged.
- Set the rice cooker to cook.
- Once ready, fluff rice and serve. Garnish with chopped coriander.