Slow Cooker Chicken Biryani
This slow cooker chicken biryani is a fragrant, layered dish that delivers classic flavors with minimal effort, perfect for busy weeknights and family meals.
Ingredients
Main Ingredients
- 2 cups basmati rice Use long-grain basmati for best texture.
- 1.5 pounds chicken, cut into pieces Thighs or mixed bone-in give more flavor.
- 1 large onion, sliced
- 2 medium tomatoes, chopped
- 1/4 cup plain yogurt
- 2 teaspoons ginger-garlic paste
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint leaves
- 3-4 pieces green chilies, slit Adjust for heat.
- 2-3 pieces whole cloves
- 2-3 pieces cardamom pods Lightly crush to release oils.
- 1 piece bay leaf
- 1 teaspoon cinnamon powder
- to taste none Salt
- 4 cups water Use less if using regular long-grain rice.
Instructions
Preparation
- Rinse the basmati rice under cold running water until the water runs clear. Soak the rice for 30 minutes, then drain.
- In the slow cooker bowl, combine chicken pieces, sliced onion, chopped tomatoes, yogurt, ginger-garlic paste, cilantro, mint, slit green chilies, whole cloves, cardamom pods, bay leaf, cinnamon powder, and salt. Mix to coat the chicken.
Cooking
- Spread the soaked, drained rice evenly over the chicken mixture. Pour 4 cups of water over the rice and chicken without stirring too vigorously.
- Cover and set the slow cooker to LOW. Cook for about 4–5 hours, checking at the 4-hour mark until the rice is tender and the chicken is cooked through.
- To check doneness, pierce a larger chicken piece: juices should run clear and the internal temperature should reach 165°F (74°C).
- Remove the bay leaf and whole spices if desired. Gently fluff the rice with a fork to separate grains and mix layers slightly.
- Garnish with extra cilantro or mint and serve hot.
Notes
Cool leftovers quickly and store in an airtight container for up to 3–4 days. Portion into freezer-safe containers and freeze up to 2 months. Reheat gently and avoid overdrying.