Slow Cooked Chicken Biryani Recipes

SLOW-COOKED CHICKEN BIRYANI

Slow-Cooked Chicken Biryani image

This is a variation on two of my favorite biryani recipes, adjusted to fit my family's preferences and time limitations. Biryani can be a time-consuming dish, but this is an easy way to make it from scratch. The end result is packed full of flavor and can be spicy. Best eaten with yogurt or Indian raita.

Provided by Nadoonie

Categories World Cuisine Recipes Asian Indian

Time 3h6m

Yield 8

Number Of Ingredients 22

Ingredients

2 ½ cups basmati rice
¼ cup vegetable oil, divided
4 cinnamon sticks
8 whole cloves
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 pods green cardamom
2 whole cloves
2 bay leaves

Steps:

Place basmati rice in a large container and cover with several inches of cool water. Let soak, about 30 minutes. Drain.
Heat 2 tablespoons vegetable 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 1 minute more.
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, chile pepper, and turmeric. Cook until oil begins to separate from the sauce, 10 to 20 minutes. Reduce heat to low.
Bring water to a boil in a large pot. Add 1 teaspoon salt, cumin, 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 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.

Nutrition Facts : Calories 415.9 calories, Carbohydrate 57.6 g, Cholesterol 44.3 mg, Fat 9.6 g, Fiber 2.7 g, Protein 23.6 g, SaturatedFat 1.9 g, Sodium 1361.4 mg, Sugar 5.7 g

CHICKEN BIRYANI

Chicken biryani image

A great one-pot rice dish that still tastes great a few days later - perfect for leftovers

Provided by Good Food team

Categories Buffet, Dinner, Lunch, Main course, Snack, Supper

Time 40m

Number Of Ingredients 12

Ingredients

300g basmati rice
25g butter
1 large onion, finely sliced
1 bay leaf
3 cardamom pods
small cinnamon stick
1 tsp turmeric
4 skinless chicken breasts, cut into large chunks
4 tbsp balti curry paste
85g raisins
850ml chicken stock
30g coriander, ½ chopped, ½ leaves picked and 2 tbsp toasted flaked almonds, to serve

Steps:

Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.
Heat 25g butter in a saucepan and cook 1 finely sliced large onion with 1 bay leaf, 3 cardamom pods and 1 small cinnamon stick for 10 mins.
Sprinkle in 1 tsp turmeric, then add 4 chicken breasts, cut into large chunks, and 4 tbsp curry paste. Cook until aromatic.
Stir the rice into the pan with 85g raisins, then pour over 850ml chicken stock.
Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins.
Turn off the heat and leave for 10 mins. Stir well, mixing through 15g chopped coriander. To serve, scatter over the leaves of the remaining 15g coriander and 2 tbsp toasted almonds.

Nutrition Facts : Calories 617 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 49 grams protein, Sodium 2.01 milligram of sodium

ONE POT INDIAN CHICKEN BIRYANI RECIPE BY TASTY

One Pot Indian Chicken Biryani Recipe by Tasty image

Here's what you need: large onions, medium tomatoes, ginger garlic paste, green chili paste, fresh cilantro, fresh mint, turmeric powder, curry powder, coriander powder, yogurt, lime juice, butter, chicken, salt, basmati rice, hot water

Provided by Anitha Nair

Categories Dinner

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 large onions
2 medium tomatoes
2 tablespoons ginger garlic paste
½ teaspoon green chili paste
1 cup fresh cilantro
¼ cup fresh mint
½ teaspoon turmeric powder
2 tablespoons curry powder
½ teaspoon coriander powder
1 tablespoon yogurt
1 tablespoon lime juice
¼ cup butter, or oil
2 lb chicken, bone in or boneless
salt, according to taste
3 cups basmati rice, washed and soaked for 15 minutes
6 cups hot water

Steps:

Mix all the ingredients (except basmati rice) together and add to a heavy bottom pan. Cook for 15 minutes.
Add hot water and check salt . Add rice and cook for 8-10 more minutes on medium heat, covered.
Serve warm.

Nutrition Facts : Calories 1153 calories, Carbohydrate 141 grams, Fat 24 grams, Fiber 6 grams, Protein 87 grams, Sugar 8 grams

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