Easy Slow Cooker Chicken Biryani
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
2 hrs
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Additional Time
3 hrs
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Total Time
5 hrs 10 mins
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Servings
6
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Calories
605 kcal
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Course
Main Course
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Cuisine
Indian
Easy Slow Cooker Chicken Biryani
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Slow Cooker Chicken Biryani combines marinated spiced chicken and rice for the ultimate one-pot comfort meal. Easy, delicious and fuss-free!
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Ingredients
For the chicken
- 240 g (1 cup) yogurt , plain natural
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tbsp garam masala
- 1 tsp ground turmeric
- 1 tsp paprika
- ½ tsp cayenne pepper
- 2 tsp salt
- 2 tbsp lemon juice
- 950 g (2 pounds) chicken thighs , skinless and boneless
For the biryani
- ½ tbsp butter or ghee
- ½ tbsp neutral oil
- 2 Red Onions , thinly sliced
- 5 cardamom pods
- 5 curry leaves
- 300 g (1 ½ cups) easy long grain rice, or basmati
- Pinch saffron strands (optional)
- 125 ml (½ cup) chicken broth , made using a stockpot (or a stock cube)
- 2 bay leaves
- 1 whole jalapeño
- 1 star anise (optional)
To serve
- Coriander leaves (cilantro)
- pomegranate seeds (optional)
- sliced pistachios (optional)
Instructions
MARINATE THE CHICKEN (PREP AHEAD)
- Combine the yogurt, garlic, ginger, ground spices, salt, lemon juice in a non-reactive bowl or lidded Pyrex dish. Avoid using plastic containers as the turmeric will stain them yellow!
- Add the diced chicken thighs and stir to combine so that each piece of chicken is well coated in the marinade. Cover and place in the fridge for three hours or up to overnight.
COOK THE ONIONS
- Heat the oil and butter or ghee directly in your slow cooker if it has a browning function or in a skillet on the stove top. Add the sliced onions, cardamom pods and curry leaves and cook, stirring, over low heat until softened but not browned. Use a slotted spoon to transfer the onions into a bowl.
LAYER THE CHICKEN AND RICE
- Dissolve the chicken stockpot or stock cube in 125ml (1/2 cup) boiling water and add the saffron strands. Leave to infuse for a few minutes.
- Rinse the rice with cold water and drain.
- Add an even layer of marinated chicken to the bottom of your slow cooker and top with the rinsed rice and a layer of cooked onions.
- Add a bay leaf, the cinnamon stick, star anise. Top with then the remaining chicken and onions. Place the second bay leaf and jalapeno on top and pour in the saffron-infused chicken stock.
COVER AND COOK
- Wet a large piece of parchment paper and squeeze out excess moisture. Tuck the paper over the ingredients to cover them snugly. Cover the slow cooker and set the cooking to the HIGH setting for 2 hours.
TASTE AND SERVE
- Take a peek at the chicken biryani after 90 minutes of cooking to check whether the chicken and rice are cooked through. The chicken pieces should register 75°C / 165°F on a meat thermometer, with no pink meat visible if you slice a piece in half.
- If the chicken or rice require further cooking you can cover with the parchment paper and cook for a further 30 minutes.
- Discard the chili, bay leaves, cinnamon stick, star anise and any cardamom pods you come across. Stir through the chicken and rice to combine everything together. You can serve the biryani as is or garnish with coriander leaves, pomegranate seeds and sliced pistachios or almonds.
Equipments used:
Nutrition Information
Show Details
Calories
605kcal
(30%)
Carbohydrates
49g
(16%)
Protein
32g
(64%)
Fat
30g
(46%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
6g
Monounsaturated Fat
12g
Trans Fat
0.2g
Cholesterol
163mg
(54%)
Sodium
1006mg
(42%)
Potassium
557mg
(16%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
461IU
(9%)
Vitamin C
21mg
(23%)
Calcium
103mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 605 kcal
% Daily Value*
| Calories | 605kcal | 30% |
| Carbohydrates | 49g | 16% |
| Protein | 32g | 64% |
| Fat | 30g | 46% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 163mg | 54% |
| Sodium | 1006mg | 42% |
| Potassium | 557mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 461IU | 9% |
| Vitamin C | 21mg | 23% |
| Calcium | 103mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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