Rice Cooker Chicken Biryani
This chicken biryani is much simpler to make than more traditional versions and is still so delicious! Loaded with an array of spices, every forkful of fluffy rice and tender chicken is full of flavor, especially when topped with a cool creamy yogurt mint sauce. Using a rice cooker also takes half the work out of making this dish! This comforting chicken biryani is perfect any night of the week and is sure to become a favorite!
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 grams boneless, skinless chicken thighs
- 1/4 cup plain Greek yogurt
- 3 cloves garlic, (finely minced)
- 1 teaspoon grated ginger
- 1 tablespoon paprika
- 2 1/2 teaspoons chili powder
- 2 teaspoons garam masala
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons coriander
- 1 1/2 teaspoons cumin
- 1 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups basmati rice
- 2 tablespoons ghee, (divided)
- 1 teaspoon salt
- 2 bay leaves
- 6 cloves
- 4 cardamon pods
- 1 1/2 cups water
- 1/4 cup warm water
- 1 teaspoon saffron threads, (crushed)
- 1 cup full-fat plain Greek yogurt
- 1/3 cup chopped mint
- Juice from 1/2 lemon
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
Instructions
- 1
Sprinkle the saffron over 1/4 cup of warm water and stir. Let sit for at least 30 minutes.
- 2
Chop the chicken thighs into chunks. In a dish or resealable bag, combine the chicken thighs, yogurt, garlic, ginger, and spices.
- 3
Mix the chicken so all pieces are well coated. Marinate for at least 6 hours in the fridge.
- 4
Heat a skillet over medium-high heat. Add 1 tablespoon of ghee, bay leaves, cloves, and cardamom pods. Heat until fragrant, about 1-2 minutes.
- 5
Add the rice to the pan and stir to coat. Sprinkle salt over the rice and stir. Toast the rice for about 5 minutes, stirring occasionally. Transfer everything from the skillet to a bowl and set aside.
- 6
Add another tablespoon of ghee to the skillet. Add the chicken and fry for about 5 minutes, flipping the chicken pieces over halfway through. You are not trying to cook the chicken completely.
- 7
Transfer all the chicken to the rice cooker pot. Loosely level it out.
- 8
Top the chicken with the rice, bay leaves, cloves, and cardamom pods. Spread the rice to cover the chicken.
- 9
Add the water to the pot.
- 10
Add the saffron water to the pot.
- 11
Sprinkle fried shallots over the rice.
- 12
Close the lid and set the rice cooker to Cook. Once it is done, allow it to sit for another 10 minutes before opening the lid.
- 13
Scoop directly from the rice cooker, making sure to get the spoon all the way down to the chicken before scooping it out so you get the layers. Top with chopped cilantro, if desired. Serve with mint yogurt sauce.
- 14
In a bowl, combine the Greek yogurt, chopped mint, lemon juice, salt, and cumin and mix well. Chill until ready to serve.