Slow-Cooked Chicken Biryani
Ingredients
- 2 ½ cups basmati rice
- 4 tablespoons vegetable oil, divided
- 4 cinnamon sticks
- 12 whole cloves, divided
- 4 pods black cardamom
- 2 onions, sliced
- 2 tablespoons ginger-garlic paste
- ¼ cup chopped fresh mint
- 3 tablespoons chopped fresh cilantro
- 1 ½ pounds boneless chicken breast, cut into 2-inch cubes
- 1 teaspoon salt
- ¾ cup fat-free yogurt
- 4 green chile peppers
- ¼ cup lemon juice
- 1 tablespoon ground chile pepper
- ¼ teaspoon ground turmeric
- 10 cups water
- 1 tablespoon salt
- 1 teaspoon cumin seeds
- 2 pod green cardamom
- 2 bay leaves
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Instructions
- Place basmati rice into a large container and cover with several inches of cool water. Let soak for about 30 minutes. Drain.
- Heat 2 tablespoons oil in a large skillet over medium heat. Add cinnamon sticks, 8 cloves, and 4 black cardamom pods; fry until fragrant, about 1 minute. Add onions; cook and stir until lightly browned, about 5 minutes. Stir in ginger-garlic paste; cook until fragrant, about 1 minute. Sprinkle mint and cilantro on top; cook for 1 more minute.
- Stir chicken into the skillet; season with 1 teaspoon salt. Cook and stir until chicken is browned, about 20 minutes. Stir in yogurt, green chile peppers, lemon juice, remaining 2 tablespoons oil, ground chile pepper, and turmeric. Cook until oil begins to separate from the sauce, 10 to 20 minutes. Reduce the heat to low.
- Meanwhile, bring water to a boil in a large pot. Add 1 tablespoon salt, cumin seeds, 2 green cardamom pods, 2 cloves, and bay leaves; boil for 1 minute. Add drained rice. Bring water back up to a boil and cook for 2 minutes. Remove from the heat and drain, reserving whole spices in the rice.
- Spoon chicken mixture into a slow cooker. Top with partially cooked rice; mix together. Cook on High until rice is tender, about 1 hour 30 minutes.
Source
Original recipe: View Original