Easy chicken biryani recipe [slow cooker]
This is a simple but really tasty chicken biryani that can be made in a slow cooker. Add pre-cooked rice and this complete delicious meal really is easy as 123...
Ingredients
- 650 g skinless chicken thighs
- 4 tablespoons plain yoghurt
- juice of 1 lemon
- 1 tablespoon fresh ginger
- 4 cloves garlic minced
- 1 teaspoon cumin
- 1 tablespoon garam masala
- ½-1 teaspoon cayenne
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 2 teaspoons salt
- 1 onion chopped
- 1 chicken stock pot
- 15 g butter
- 2 bay leaves
- 500 g cooked basmati rice I use 2 x basmati rice pouches from most supermarkets
Instructions
- In a bowl, add the chicken thighs, yoghurt, garlic, ginger, turmeric, paprika, cayenne pepper, cumin, and garam masala. Then add the lemon juice and salt and combine all the ingredients. See note 1
- Make sure all the chicken thighs are covered in the marinade. Cover and refrigerate for at least three hours. Or even overnight. The longer the chicken marinates for, the more depth of flavour the chicken will have.
- When you're ready to cook, add the chicken and yoghurt marinade to the slow cooker pot. Then add the onions, bay leaves, butter and chicken stock pot.
- Cover and cook on low for 4-5 hours (or high for 2-3 hours), giving the chicken a stir half way through.
- When you're ready to serve, add the basmati rice and stir through, making sure all the rice is combined well with the chicken and the sauce. See note 2
- Sprinkle with fresh coriander and serve with extra yoghurt.
Video
Notes
Note 1 If you would like this recipe to be spicy, add more cayenne pepper and/or fresh chopped chillies.
Note 2 You may find there is too much liquid once the chicken starts cooking. If you'd like your biryani to be drier rather than mushy, spoon some of the liquid out before adding the rice. My preference is to let the rice soak it all in as it all adds to the flavour.
Nutrition
Calories: 407kcalCarbohydrates: 57.6gFat: 9.1g