Rice Cooker Chicken Biryani
Full of spices and cooked simply in a rice cooker, this chicken biryani delivers tender meat, fluffy rice, and layers of flavor, perfect for weeknight comfort served with optional mint yogurt sauce.
Equipment
- 1 Rice Cooker
- 1 12" Skillet
- 1 Measuring Cup 2-cup
- 1 Microplane
- 1 Measuring Spoons
Ingredients
Main ingredients
- 500 g Chicken thighs boneless, skinless
- ¼ cup Greek yogurt plain
- 3 cloves Garlic finely minced
- 1 teaspoon Ginger grated
- 1 tablespoon Paprika
- 2 ½ teaspoons Chili powder
- 2 teaspoons Garam masala
- 1 ½ teaspoons Salt
- 1 ½ teaspoons Coriander
- 1 ½ teaspoons Cumin
- 1 teaspoon Turmeric
- ¼ teaspoon Cinnamon
- ¼ teaspoon Cayenne pepper
- 1 ½ cups Basmati rice
- 2 tablespoons Ghee divided
- 1 teaspoon Salt for rice
- 2 Bay leaves
- 6 Cloves whole
- 4 Cardamom pods
- 1 ½ cups Water
- ¼ cup Warm water for saffron
- 1 teaspoon Saffron threads crushed
- 1 cup Greek yogurt full-fat, for sauce
- ⅓ cup Mint chopped
- ½ Lemon juice only
- ½ teaspoon Salt for sauce
- ¼ teaspoon Cumin for sauce
Instructions
Instructions
- Mix chicken with yogurt, garlic, ginger, paprika, chili powder, garam masala, salt, coriander, cumin, turmeric, cinnamon, and cayenne pepper. Marinate for 6 hours in fridge.
- Prep saffron by soaking in warm water for at least 30 minutes.
- In skillet, heat 1 tablespoon ghee with bay leaves, cloves, cardamom. Add rice, salt, and toast 5 minutes. Set aside.
- In same skillet, add remaining ghee and cook marinated chicken for about 5 minutes, flipping once. Do not cook fully.
- Transfer chicken to rice cooker. Top with rice and spices. Pour in water and saffron water. Set to Cook. Let rest 10 minutes after done.
- To make yogurt mint sauce: mix yogurt, mint, lemon juice, salt, and cumin. Chill until serving.
Notes
For added richness, top with fried shallots or fresh cilantro before serving. Saffron is optional but adds fragrance and color.