Rice Cooker Chicken Biryani
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.
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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.