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Biryani Recipe (Rice Cooker Version)

 


This is my go-to biryani recipe! Perfect for busy days or novice cooks, this spicy rice cooker biryani recipe delivers all the rich flavors of traditional biryani with minimal effort. Let's dive into this delicious and easy-to-make dish!

Ingredients

For the Marinade:
- 500 grams chicken pieces (bone-in or boneless)
- 1 cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1 tablespoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
- Juice of 1 lemon

For the Rice:
- 2 cups basmati rice
- 3 1/2 cups water or chicken broth
- 4-5 green cardamom pods
- 2-3 cloves
- 1-inch cinnamon stick
- 1 bay leaf
- Salt to taste

For the Biryani:
- 3 tablespoons ghee (clarified butter) or oil
- 2 large onions, thinly sliced
- 2 tomatoes, chopped
- 2-3 green chilies, slit lengthwise
- 1/2 cup fresh coriander leaves, chopped
- 1/2 cup fresh mint leaves, chopped
- 1/2 teaspoon saffron strands soaked in 1/4 cup warm milk
- 1/2 teaspoon biryani masala (optional)
- Fried onions (for garnish)
- Hard-boiled eggs (optional)

Instructions

1. In a large bowl, combine the chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, salt, and lemon juice. Mix well to coat the chicken thoroughly.
Cover and refrigerate for at least 1 hour, or overnight for best results.

2. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20-30 minutes, then drain.

3. In a large pan, heat the ghee or oil over medium heat. Add the thinly sliced onions and cook until golden brown and caramelized. Add the chopped tomatoes and cook until they soften and blend with the onions. Add the marinated chicken and cook until the chicken is browned and cooked through, stirring occasionally.

4. Transfer the cooked chicken and its masala into the rice cooker. Spread the drained rice over the chicken in an even layer. Add the green cardamom pods, cloves, cinnamon stick, and bay leaf. Pour in the water or chicken broth and add salt to taste. Sprinkle the chopped coriander and mint leaves over the top. Drizzle the saffron milk over the rice. Optionally, sprinkle a bit of biryani masala for an extra kick.

5. Close the rice cooker lid and set it to the "Cook" setting. Allow the rice cooker to complete its cooking cycle. This usually takes about 25-30 minutes. Once the rice cooker switches to the "Warm" setting, let the biryani sit for an additional 10 minutes to allow the flavors to infuse well.

6. Gently fluff the biryani with a fork to mix the layers without breaking the rice grains. Garnish with fried onions and serve hot with raita (yogurt sauce) and hard-boiled eggs, if desired.
I usually have mine with raita and a sambal of some kind!

Tips for the Perfect Spicy Rice Cooker Biryani

- Quality Ingredients: Use fresh spices, good quality basmati rice, and fresh herbs for the best flavor.
- Marination Time: Allowing the chicken to marinate longer enhances the flavor.
- Rice Rinsing: Properly rinsing and soaking the rice ensures it cooks evenly and remains fluffy.
- Layering: Proper layering in the rice cooker helps achieve the classic biryani texture and flavor distribution.

So, grab your rice cooker and embark on a culinary adventure with this delightful spicy biryani recipe. Enjoy!



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