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Chicken Biryani | www.brunchnbites.com

Eager to know, how to make biryani rice with rice cooker?


  • Author: Linda | Brunch-n-Bites
Scale

Ingredients

  • 1 lb bonesless, skinless chicken breast
  • 3 tbs whole milk plain yogurt
  • 1 tsp ginger garlic paste
  • 1/4 tsp salt
  • 1/2 tsp turmeric
  • 1/2 tsp red chili powder
  • 1/2 tsp garam masala
  • 1 white onion
  • 1 2-inch fresh ginger, peeled
  • 3 medium-size garlic
  • 1 fresh jalapeno
  • 2 tbs 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
  • Raisin, for garnish

Instructions

  1. Coat the chicken with salt and cut into bite-size chunks.
  2. In a bowl, combine yogurt, ginger garlic paste, turmeric, red chili powder, and garam masala. Add chicken, mix well and set aside.
  3. Combine onion, ginger, garlic, and jalapeno in a food processor and puree. Set aside.
  4. 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.
  5. Add basmati rice, cloves, cardamom pods, cinnamon stick, star anise, and bay leaves. Stir well.
  6. Arrange chicken on top to cover the rice. Then add the chicken stock, cover and cook according to rice cooker instruction.
  7. When done, sprinkle with chopped cilantro, mint, and raisin. Squeeze lime over chicken biryani just before serving and mix well.

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