One pot rice cooker chicken biryani

Name: One pot rice cooker chicken biryani
Total time: 3600 s
Yield: 4 serves
Cuisine: British
Ingredients: 400 g diced chicken thigh fillet; 1/4 cup water; 1/3 cup plain yoghurt; 1 tablespoon oil; 3 garlic clove minced; 1 teaspoon ginger minced; 1/8 teaspoon tumeric; 1/8 teaspoon cinnamon; 1/4 teaspoon cayenne pepper; 1/4 teaspoon ground cardamom; 1/4 teaspoon ground corinader; 1 teaspoon Garam masala; 1/2 tablespoon Cumin powder; 1 teaspoon salt; 2 cups basmati rice; 350 ml water; 1 teaspoon oil; 1 1/2 teaspoon salt; 1/4 cup Fried shallots; 1/4 cup mint leaves, roughly chopped; 1/4 cup fresh coriander, roughly chopped; 1 green chilli, finely chopped; 1 Star anise; 3 cloves; 1 bayleaf; 2 cardamom pods; 50 grams ghee or unsalted butter, melted; Chopped fresh mint and coriander; Fried shallots

Phillip Ngo @cook_17486665

Sydney, Australia

Was after a fuss free biryani which you can leave cooking in the background with minimal cleaning.

Yes the ingredients is long, but much of the cooking is assembly and idle time. You could shortcut the spice list using a biriyani spice premix.

Was after a fuss free biryani which you can leave cooking in the background with minimal cleaning.

Yes the ingredients is long, but much of the cooking is assembly and idle time. You could shortcut the spice list using a biriyani spice premix.

Phillip Ngo @cook_17486665

Sydney, Australia

Was after a fuss free biryani which you can leave cooking in the background with minimal cleaning.

Yes the ingredients is long, but much of the cooking is assembly and idle time. You could shortcut the spice list using a biriyani spice premix.

Was after a fuss free biryani which you can leave cooking in the background with minimal cleaning.

Yes the ingredients is long, but much of the cooking is assembly and idle time. You could shortcut the spice list using a biriyani spice premix.

Saved

Ingredients

1 hour (not incl. marinating time)

4 serves

Marinated chicken
400 gdiced chicken thigh fillet
1/4 cupwater
1/3 cupplain yoghurt
1 tablespoonoil
3garlic clove minced
1 teaspoonginger minced
1/8 teaspoontumeric
1/8 teaspooncinnamon
1/4 teaspooncayenne pepper
1/4 teaspoonground cardamom
1/4 teaspoonground corinader
1 teaspoonGaram masala
1/2 tablespoonCumin powder
1 teaspoonsalt
Rice
2 cupsbasmati rice
350 mlwater
1 teaspoonoil
1 1/2 teaspoonsalt
1/4 cupFried shallots
1/4 cupmint leaves, roughly chopped
1/4 cupfresh coriander, roughly chopped
1green chilli, finely chopped
1Star anise
3cloves
1bayleaf
2cardamom pods
Garnish
50 gramsghee or unsalted butter, melted
Chopped fresh mint and coriander
Fried shallots

Saved

Steps

1 hour (not incl. marinating time)

1

Combine the chicken and marinade ingredients together in a bowl, cover and rest for a few hours, preferably overnight
2

Rinse basmati rice 3 times and then soak for 15 minutes and drain water
3

Place the marinated chicken in the bottom of the rice cooker bowl ensuring it is evenly spread across the base
4

Top the chicken with the fresh mint, coriander, chilli, and fried shallots.
5

Later on top with drained rice, water, oil, salt, Star anise, clove, bay leaf, cardamom pod.
6

Set rice cooker to cook or white rice mode depending on your model. Should take 40 minutes.
7

When the rice cooker is complete, open and remove the dried spices and add the garnish ingredients. Close the lid and let it steam further under the keep warm function for another 10 minutes.
8

Fluff the top layer of rice and scoop to the very bottom to get a mix of rice and chicken. Serve hot with raita.