This chicken biryani is much simpler to make than more traditional versions and is still so delicious! Loaded with an array of spices, every forkful of fluffy rice and tender chicken is full of flavor, especially when topped with a cool creamy yogurt mint sauce. Using a rice cooker also takes half the work out of making this dish! This comforting chicken biryani is perfect any night of the week and is sure to become a favorite!
A biryani is basically a mixed rice dish, most often cooked with chicken, lamb, prawns, beef, etc., and I always enjoy digging into one when I go to Indian or Middle Eastern restaurants. It's tasty, has just the right amount of spice, and is comforting with every spoonful. My version is not as colorful as what you may find in restaurants, but it is every bit as delicious and I've used a rice cooker to help simplify the process!
Ingredients
- Chicken thighs
- Plain yogurt
- Garlic
- Ginger
- Garam masala
- Coriander
- Cumin
- Chili powder
- Tumeric
- Cinnamon
- Cayenne pepper
- Basmati rice
- Ghee
- Bay leaves
- Cardamom pods
- Cloves
- Saffron threads
I know this list looks long, but I promise, it's not that hard to put together and it is going to be delicious!
How To Make Rice Cooker Chicken Biryani
Chop the chicken thighs into chunks. In a dish or resealable bag, combine the chicken thighs, yogurt, garlic, ginger, and spices.
Mix the chicken so all pieces are well coated. Marinate for at least 6 hours in the fridge.
Sprinkle the saffron over ¼ cup of warm water and stir. Let sit for at least 30 minutes.
Heat a skillet over medium-high heat. Add the ghee, bay leaves, cloves, and cardamom pods. Heat until fragrant, about 1-2 minutes.
Add the rice to the pan and stir to coat. Toast the rice for about 5 minutes, stirring occasionally. Transfer everything from the skillet to a bowl and set aside.
Add another tablespoon of ghee to the skillet. Add the chicken and fry for about 5 minutes, flipping the chicken pieces over halfway through. You are not trying to cook the chicken completely.
Transfer all the chicken to the rice cooker pot. Loosely level it out. Top the chicken with the rice, bay leaves, cloves, and cardamom pods. Spread the rice to cover the chicken.
Add the water to the pot.
Add the saffron water to the pot.
Sprinkle fried shallots over the rice.
Close the lid and set the rice cooker to Cook.
Once it is done, allow it to sit for another 10 minutes before opening the lid.
How to Serve the Chicken Biryani
Normally when you cook rice in a rice cooker, you fluff the rice to loosen the grains. For this chicken biryani, though, use a big spoon to dig straight down to the chicken and scoop it out with the rice so you get the mix of layers.
Top it with chopped cilantro and serve it as is. To add another layer of flavor, serve it with a cool creamy mint yogurt sauce (recipe is below) to balance out the spice! It's a delicious combination!
Commonly Asked Questions
Can I use regular yogurt instead of Greek?
Yes, regular plain yogurt is fine for the chicken marinade.
Can I use chicken breasts instead of thighs?
I use chicken thighs because it is more tender when cooked, but you can use chicken breast if you prefer.
What if I don't have basmati rice?
Basmati rice is best, but jasmine or long-grain rice will work. Do not use a short-grain rice.
What if I do not have saffron?
The saffron can be omitted if you do not have it. Simply add 1 ¾ total water to the rice cooker pot for cooking.
More Recipes You Might Like
If you are looking for other creative dishes you can make in your rice cooker, definitely take a look at these delicious options!
- Rice Cooker Chinese Sticky Rice
- Rice Cooker Salmon and Egg Rice
- How To Cook Eggs In A Rice Cooker
- Rice Cooker Gyudon Beef Bowls
For more Indian dishes, my recipe for Rich and Creamy Butter Chicken is a tried and true favorite in our house, and we love topping pappadum with Indian Tomato Onion Salad.
And if you're looking for more recipes that use rice, these are great ones to consider:
You are going to love being able to whip up this chicken biryani in your rice cooker! Full of flavor, fluffy rice and tender chicken with just enough spice, this dish is a delicious dish to serve up any night of the week. Don't forget to make the mint yogurt sauce to go with it for that extra layer of flavor and a cool creamy way to balance the heat!
~ Lisa.
Rice Cooker Chicken Biryani
Ingredients
Chicken Marinade:
- 500 grams boneless, skinless chicken thighs
- ¼ cup plain Greek yogurt
- 3 cloves garlic, finely minced
- 1 teaspoon grated ginger
- 1 tablespoon paprika
- 2 ½ teaspoons chili powder
- 2 teaspoons garam masala
- 1 ½ teaspoons salt
- 1 ½ teaspoons coriander
- 1 ½ teaspoons cumin
- 1 teaspoon turmeric
- ¼ teaspoon cinnamon
- ¼ teaspoon cayenne pepper
Rice:
- 1 ½ cups basmati rice
- 2 tablespoons ghee, divided
- 1 teaspoon salt
- 2 bay leaves
- 6 cloves
- 4 cardamon pods
- 1 ½ cups water
Saffron:
- ¼ cup warm water
- 1 teaspoon saffron threads, crushed
Instructions
- Sprinkle the saffron over ¼ cup of warm water and stir. Let sit for at least 30 minutes.
Marinating the chicken:
- Chop the chicken thighs into chunks. In a dish or resealable bag, combine the chicken thighs, yogurt, garlic, ginger, and spices.
- Mix the chicken so all pieces are well coated. Marinate for at least 6 hours in the fridge.
Parcooking the rice and chicken:
- Heat a skillet over medium-high heat. Add 1 tablespoon of ghee, bay leaves, cloves, and cardamom pods. Heat until fragrant, about 1-2 minutes.
- Add the rice to the pan and stir to coat. Sprinkle salt over the rice and stir. Toast the rice for about 5 minutes, stirring occasionally. Transfer everything from the skillet to a bowl and set aside.
- Add another tablespoon of ghee to the skillet. Add the chicken and fry for about 5 minutes, flipping the chicken pieces over halfway through. You are not trying to cook the chicken completely.
Rice Cooker:
- Transfer all the chicken to the rice cooker pot. Loosely level it out.
- Top the chicken with the rice, bay leaves, cloves, and cardamom pods. Spread the rice to cover the chicken.
- Add the water to the pot.
- Add the saffron water to the pot.
- Sprinkle fried shallots over the rice.
- Close the lid and set the rice cooker to Cook. Once it is done, allow it to sit for another 10 minutes before opening the lid.
- Scoop directly from the rice cooker, making sure to get the spoon all the way down to the chicken before scooping it out so you get the layers. Top with chopped cilantro, if desired. Serve with mint yogurt sauce.
Yogurt Mint Sauce:
- In a bowl, combine the Greek yogurt, chopped mint, lemon juice, salt, and cumin and mix well. Chill until ready to serve.
Notes
- Greek or regular yogurt is fine for the chicken marinade.
- I use chicken thighs so the meat remains tender, but you can use chicken breast if you prefer.
- Basmati rice is best, but jasmine or long-grain rice will work. Do not use a short-grain rice.
- The saffron can be omitted if you do not have it. Simply add 1 ¾ total water to the rice cooker pot for cooking.
MJ says
I don't have a rice cooker. Any chance this can be made another way? (stove top, crockpot, oven?)
Hi MJ! You could probably do it on the stovetop, but I'm not sure of the exact timing. I would try layering all the ingredients in a skillet or pot, adding the liquid, bring it to a boil, then reducing the heat to a simmer and placing a lid on the skillet to let the rice cook through, maybe 10-15 minutes. You would have to check that all the liquid is gone and the rice is cooked. Thanks for the question, and if you try it, please let me know!