This hearty rice cooker Chicken Biryani is flavorful and soul-satisfyingly good in every bite but half the effort! A one-pot meal that brings an explosion of flavors.
Juicy and tender chicken. Aromatic spices. This chicken biryani dish gives you a rich and complex flavor profile yet is comforting in every bite. The best part: you can make it in a rice cooker, perfect for a family or small crowd. It is a crowd-pleasing dish enjoyed by many! The idea is similar to Hainanese chicken rice but with different spices and flavors combination.
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Ingredients to make rice cooker chicken biryani
Don’t be overwhelmed by the list of ingredients. All these Indian spices are easily available in any Indian grocery store.
- Chicken. The best is using bone-in chicken pieces; however, I decided to use boneless skinless chicken breast in this recipe
- Basmati rice. It has to be long grain and not sticky
- Whole milk plain yogurt to marinate the chicken. You can use Greek yogurt
- Ginger garlic paste instead of grated ginger and garlic
- Salt, turmeric powder, red chili powder, garam masala, cloves, cardamom pods, cinnamon stick, star anise, Bay leaves. Yes, lots of spices to make this dish aromatic
- Fresh ginger, garlic, white onion, jalapeno
- Chicken stock
- Lime, cilantro, mint
Cooking with a rice cooker
If you happen to stop by any Asian grocery (or home), you might notice a rice cooker placed neatly in their kitchen. In my case, I place it in the cabinet because I don’t like things on the counter. However, a rice cooker is an essential in my house since we are accustomed to eat rice daily. I recommend Zojirushi or Hamilton Beach for a more budget-friendly rice cooker. It’s a one-pot cooking method and perfect for this chicken biryani.
What to serve with chicken biryani
I like the idea of adding some vegetables like garlic broccoli, shrimp egg foo young, and ending it with mango pudding.
Storing leftover chicken Biryani
You can store any leftovers in an airtight container in the fridge for up to 3-5 days. Or freeze them in the fridge for up to 1 month. When ready to serve, stir-fry it on a stove with a splash of water or oil and cook until it’s no longer mushy.
Rice Cooker Chicken Biryani
Ingredients
- 1 lb boneless, skinless chicken breast or bone-in chicken
- 3 tablespoons whole milk plain yogurt or Greek yogurt
- 1 teaspoon ginger garlic paste
- 1/4 teaspoon salt
- 1/2 teaspoon turmeric
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1 white onion
- 1 2- inch fresh ginger peeled
- 3 medium-size garlic
- 1 fresh jalapeno
- 2 tablespoons oil
- 5 cloves
- 5 cardamom pods
- 1 cinnamon stick
- 1 star anise
- 2 bay leaves
- 2 cups basmati rice
- 3 cups chicken stock + 1/2 tsp garam masala
- 1 lime
- Cilantro for garnish
- Mint leaves for garnish
Instructions
- Coat the chicken with salt and cut into bite-size chunks.
- In a bowl, combine yogurt, ginger garlic paste, turmeric, red chili powder, and garam masala. Add chicken, mix well and set aside.
- Combine onion, ginger, garlic, and jalapeno in a food processor and puree. Set aside.
- In a rice cooker turn to steam, add oil and onion paste. Cook for 10-15 minutes uncovered until pastes becomes aromatic and starts to brown.
- Add basmati rice, cloves, cardamom pods, cinnamon stick, star anise, and bay leaves. Stir well.
- Arrange chicken on top to cover the rice. Then add the chicken stock, cover and cook according to rice cooker instruction.
- When done, sprinkle with chopped cilantro, mint, and raisin. Squeeze lime over chicken biryani just before serving and mix well.
Nikita Johnson says
wow it’s very delicious chicken Biriyani. It’s all possible for rice cooker too very short time. ow a days rice cooker is very famous cookware items. Everyone use it to make their cooking very easily.